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Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial

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Title: Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial
Authors: Hjorth, Thérése, 1985, Schadow, Alena, Revheim, Ingrid, Spielau, Ulrike, Meyer, Klara, Rieder, Anne, Varela, Paula, Ballance, S., Koerner, Antje, Landberg, Rikard, 1981, Buyken, Anette, Dierkes, Jutta, Rosendahl-Riise, Hanne
Source: EU-MARSS-5G The American journal of clinical nutrition. 122(3):724-732
Subject Terms: glycated hemoglobin (HbA1c), randomized controlled trial, glycemic control, β-glucans, type 2 diabetes, effectiveness trials
Description: Background : A high intake of whole grains is associated with reduced risk of type 2 diabetes and cardiovascular disease, and soluble fiber from oats and barley, that is, β-glucans, has been shown to lower blood cholesterol and postprandial glycaemia. Despite such data and the European Food Safety Authority health claims supporting β-glucan–induced reductions in glucose and cholesterol, effectiveness in real-life settings among individuals at elevated risk of developing type 2 diabetes remains unclear. Objectives : This study aims to assess the long-term effectiveness of daily consumption of β-glucan–enriched bread, compared with whole-grain wheat bread, on glycated hemoglobin (HbA1c) and glycemic control in adults at risk of type 2 diabetes. Methods : A 16-wk randomized, double-blind dietary intervention was conducted in 194 adults [58 ± 8 y; BMI: 32 ± 5 kg/m 2 ; HbA1c 5.6% ± 0.3% (38 ± 3 mmol/mol); LDL cholesterol 3.6 ± 1.0 mmol/L] across sites in Germany, Norway, and Sweden. Participants consumed ≥3 slices/d of either β-glucan–enriched bread (6 g β-glucan/d) or control bread, 6 d/wk. Results : After 16 wk, there was no significant between-group difference in HbA1c [Δ = −0.01%, 95% confidence interval (CI): −0.03, 0.06; P = 0.49]. Similarly, no differences were observed in fasting glucose (Δ = −0.02 mmol/L; 95% CI: −0.11, 0.14), insulin (Δ = −0.76 pmol/L; 95% CI: −0.99, 2.5), or LDL cholesterol (Δ = −0.11 mmol/L; 95% CI: −0.27, 0.05) (all P > 0.05). Conclusions : Contrary to expectations from efficacy studies, this effectiveness trial does not support the metabolic benefits of oat-derived β-glucan–enriched bread under real-life conditions. A simple bread replacement may not be sufficient to improve glucose homeostasis in individuals at risk of type 2 diabetes. This trial was registered with clinicaltrials.gov as NCT04994327.
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Items – Name: Title
  Label: Title
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  Data: Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial
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  Data: <searchLink fieldCode="AR" term="%22Hjorth%2C+Thérése%22">Hjorth, Thérése</searchLink>, 1985<br /><searchLink fieldCode="AR" term="%22Schadow%2C+Alena%22">Schadow, Alena</searchLink><br /><searchLink fieldCode="AR" term="%22Revheim%2C+Ingrid%22">Revheim, Ingrid</searchLink><br /><searchLink fieldCode="AR" term="%22Spielau%2C+Ulrike%22">Spielau, Ulrike</searchLink><br /><searchLink fieldCode="AR" term="%22Meyer%2C+Klara%22">Meyer, Klara</searchLink><br /><searchLink fieldCode="AR" term="%22Rieder%2C+Anne%22">Rieder, Anne</searchLink><br /><searchLink fieldCode="AR" term="%22Varela%2C+Paula%22">Varela, Paula</searchLink><br /><searchLink fieldCode="AR" term="%22Ballance%2C+S%2E%22">Ballance, S.</searchLink><br /><searchLink fieldCode="AR" term="%22Koerner%2C+Antje%22">Koerner, Antje</searchLink><br /><searchLink fieldCode="AR" term="%22Landberg%2C+Rikard%22">Landberg, Rikard</searchLink>, 1981<br /><searchLink fieldCode="AR" term="%22Buyken%2C+Anette%22">Buyken, Anette</searchLink><br /><searchLink fieldCode="AR" term="%22Dierkes%2C+Jutta%22">Dierkes, Jutta</searchLink><br /><searchLink fieldCode="AR" term="%22Rosendahl-Riise%2C+Hanne%22">Rosendahl-Riise, Hanne</searchLink>
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  Label: Source
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  Data: <i>EU-MARSS-5G The American journal of clinical nutrition</i>. 122(3):724-732
– Name: Subject
  Label: Subject Terms
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  Data: <searchLink fieldCode="DE" term="%22glycated+hemoglobin+%28HbA1c%29%22">glycated hemoglobin (HbA1c)</searchLink><br /><searchLink fieldCode="DE" term="%22randomized+controlled+trial%22">randomized controlled trial</searchLink><br /><searchLink fieldCode="DE" term="%22glycemic+control%22">glycemic control</searchLink><br /><searchLink fieldCode="DE" term="%22β-glucans%22">β-glucans</searchLink><br /><searchLink fieldCode="DE" term="%22type+2+diabetes%22">type 2 diabetes</searchLink><br /><searchLink fieldCode="DE" term="%22effectiveness+trials%22">effectiveness trials</searchLink>
– Name: Abstract
  Label: Description
  Group: Ab
  Data: Background : A high intake of whole grains is associated with reduced risk of type 2 diabetes and cardiovascular disease, and soluble fiber from oats and barley, that is, β-glucans, has been shown to lower blood cholesterol and postprandial glycaemia. Despite such data and the European Food Safety Authority health claims supporting β-glucan–induced reductions in glucose and cholesterol, effectiveness in real-life settings among individuals at elevated risk of developing type 2 diabetes remains unclear. Objectives : This study aims to assess the long-term effectiveness of daily consumption of β-glucan–enriched bread, compared with whole-grain wheat bread, on glycated hemoglobin (HbA1c) and glycemic control in adults at risk of type 2 diabetes. Methods : A 16-wk randomized, double-blind dietary intervention was conducted in 194 adults [58 ± 8 y; BMI: 32 ± 5 kg/m 2 ; HbA1c 5.6% ± 0.3% (38 ± 3 mmol/mol); LDL cholesterol 3.6 ± 1.0 mmol/L] across sites in Germany, Norway, and Sweden. Participants consumed ≥3 slices/d of either β-glucan–enriched bread (6 g β-glucan/d) or control bread, 6 d/wk. Results : After 16 wk, there was no significant between-group difference in HbA1c [Δ = −0.01%, 95% confidence interval (CI): −0.03, 0.06; P = 0.49]. Similarly, no differences were observed in fasting glucose (Δ = −0.02 mmol/L; 95% CI: −0.11, 0.14), insulin (Δ = −0.76 pmol/L; 95% CI: −0.99, 2.5), or LDL cholesterol (Δ = −0.11 mmol/L; 95% CI: −0.27, 0.05) (all P > 0.05). Conclusions : Contrary to expectations from efficacy studies, this effectiveness trial does not support the metabolic benefits of oat-derived β-glucan–enriched bread under real-life conditions. A simple bread replacement may not be sufficient to improve glucose homeostasis in individuals at risk of type 2 diabetes. This trial was registered with clinicaltrials.gov as NCT04994327.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1016/j.ajcnut.2025.06.018
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      – Text: English
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      – SubjectFull: glycated hemoglobin (HbA1c)
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      – TitleFull: Effectiveness of regular oat β-glucan–enriched bread compared with whole-grain wheat bread on long-term glycemic control in adults at risk of type 2 diabetes: a randomized controlled trial
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