Whole-grain cereal products based on a high-fibre barley or oat genotype lower post-prandial glucose and insulin responses in healthy humans

摘要

Several factors can affect glycemic and insulinemic responses from cereal foods. Some suggested factors lowering the responses are; intact botanical structure, high amylose/high ß-glucan cereal varieties, organic acid produced during fermentation and food processes inducing retrogradation of starch.