Oat for Type 2 Diabetes

         Oats for Type II Diabetes

Type-2 diabetes is the most common metabolic

 disease in the world.

 International Diabetes Federation (IDF) 

reported that about 451 million people (age 18–99) had diabetes in 2017. 

This number is expected to reach 693 million

 by 2045 [123].

 According to the National Diabetes Statistics Report, about 30.3 million people in the United States had diabetes in 2017 (about 9.4% of the US population). 

Among them, 90–95% of the cases reported was type-2 diabetes [124]. 

The major factors contributing to type-2 diabetes are 

an unhealthy diet rich in refined grains, 

red and processed meat, and added-sugar-containing beverages [125,126]. 

There is no cure for diabetes yet [127], and the uses of medications can be costly and can cause adverse side-effects [11].

 Medical professionals recommend a lifestyle modification with a healthy diet, along with regular physical activity to prevent or to mitigate the risks associated with type-2 diabetes [127].

(OBG is a well-researched, heart-healthy fiber from oats, with its effectiveness linked to its structure (molecular weight), making it a valuable part of a balanced diet for managing cholesterol, blood sugar, and gut health. )

 Many studies show the potential of OBG to reduce postprandial glucose level. Based on scientific findings, the European Commission approved a health claim about the potentiality of OBG in reducing postprandial glycemia, for which one has to consume 4 g of OBG for each 30 g is

of available carbohydrates per meal [128], and this claim was supported by the findings of Granfeldt, Nyberg, and Björck (2008) [45].

OBG influences the glycemic response by retarding the 

digestion of starch [39,129]. OBG changes the microstructure of food products and reduces starch gelatinization, which, in turn, slows down starch digestibility.

 There is also a strong correlation between peak blood glucose, OBG content, and MW weight in the food consumed [44].

 Since OBG is a high MW polysaccharide, it exhibits high

 viscosity even at a low concentration.

 The consumption of this soluble fiber increases the viscosity of the meal bolus in the stomach, which slows down the access of the digestive transit [2,130,131]. The increase in viscosity decreases the absorption and diffusion of glucose [40,41], which helps to reduce the postprandial hyperglycemia and insulin secretion [132]. OBG, along other fiber components of the cell walls, may together increase the fecal volume and weight. This is called the bulking effect. This effect improves the consistency of the stool and increases the frequency of defecation, eases gastric emptying, and prevents an upset stomach [47]. Is

 A reduction in the viscosity of oat gum (extracts from oats mainly consisting of OBG) with acid hydrolysis reduced its capacity to decrease the plasma glucose level and insulin response [46].

The effectiveness of OBG also depends on the cooking time, amount, duration of consumption, processing techniques, 

physiochemical properties, and the form of the food product [2,133].

 DrSteel cut and large flake oats have a low glycemic index (GI) 

value, muesli and granola have medium GI values, whereas quick cooking oats, instant oats, and oat milk have higher GI values [2]

Ref

Foods. 2021 Oct 26;10(11):2591. doi: 10.3390/foods10112591

A Review of Health-Beneficial Properties of Oats

Devendra Paudel 1, Bandana Dhungana 2, Melanie Caffe 2, Padmanaban Krishnan 1