Metabolic responses to starch in oat and wheat products. On the importance of food structure, incomplete gelatinization or presence of viscous dietary fibre.
Yvonne Granfeldt, B Hagander, I. Björck
PubMed
Abstract
Neither incomplete gelatinization in rolled oats nor naturally occurring viscous dietary fibre in oats affect postprandial glycaemia, whereas enclosure of intact kernels significantly blunt metabolic responses.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
naturally occurring viscous dietary fibre in oats does not affect postprandial glycaemia
“Neither incomplete gelatinization in rolled oats nor naturally occurring viscous dietary fibre in oats affect postprandial glycaemia”
enclosure of intact kernels blunts metabolic responses
“enclosure of intact kernels significantly blunt metabolic responses”
incomplete gelatinization in rolled oats does not affect postprandial glycaemia
“Neither incomplete gelatinization in rolled oats nor naturally occurring viscous dietary fibre in oats affect postprandial glycaemia”