Postprandial glycemia and appetite sensations in response to porridge made with rolled and pinhead oats

Gonzalez, Javier and Stevenson, Emma (2012) Postprandial glycemia and appetite sensations in response to porridge made with rolled and pinhead oats. Journal of American College of Nutrition, 31 (2). pp. 111-116. ISSN 0731-5724

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Objective: To determine the influence of porridge made with milk, honey, and either rolled oats (R) or pinhead oats (P) on postprandial glycemia and satiety.

Methods: Fifteen healthy participants were recruited, but because of noncompliance with the protocol, only 13 participants were included in the final analysis. In a randomized, crossover design, participants consumed porridge made with milk, water, honey, and either R or P. Finger-prick blood samples were taken at baseline and at 15, 30, 45, 60, 90, and 120 minutes following consumption of the porridge to determine blood glucose concentrations. Visual analog scales were used at the same time points to assess appetite sensations. Incremental area under the blood glucose concentration versus time curve (IAUC), ignoring area below the baseline, was used to assess glycemia.

Results: Porridge made with P reduced the blood glucose IAUC by 19.51 mmol/L × 120 minutes (95% confidence interval: 5.18, 33.84 mmol/L × 120 minutes; p = 0.012), although no differences in peak or time to peak blood glucose concentrations were observed (p = 0.603 and 1.00, respectively). Hunger was not affected by the type of oats used (p = 0.991), yet participants felt fuller following consumption of R compared with P (p = 0.024).

Conclusions: Glycemia is improved yet feelings of fullness are attenuated following consumption of porridge made with P compared with R.

Item Type: Article
Uncontrolled Keywords: glucose, porridge, appetite, steel cut
Subjects: B400 Nutrition
Department: Faculties > Health and Life Sciences > Sport, Exercise and Rehabilitation
Depositing User: Emma Stevenson
Date Deposited: 22 Jan 2013 16:41
Last Modified: 01 Aug 2021 07:02

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