| To test the hypothesis that processing of oat grain breakfast cereals influences glycemic response and satiety, two studies were conducted. In study 1, five oat cereals of two particle sizes and three levels of cooking were assessed in 11 normal males. In study 2, seven oat cereals varying in gelatinization were investigated in 16 males. In addition, the relationship between blood glucose and satiety was examined in both studies.;In study 1, increased particle size and reduced processing lowered glycemic response, but showed no consistent effect on satiety. In study 2, there was no relationship between gelatinization and glycemic response, but increased gelatinization enhanced satiety. However, there were no differences in food intake at a lunchtime meal served 120 minutes after treatments. There was no definitive relationship between blood glucose and satiety in either study. It is concluded that glycemic and satiety responses to oat cereals are modulated by processing. |
