# Oat beta‐glucans and reduction of postprandial glucose peak: Evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

## TL;DR

This paper evaluates scientific evidence that oat beta-glucans help reduce blood sugar spikes after meals.

## Contribution

It confirms a causal link between oat beta-glucan consumption and reduced postprandial glucose peaks.

## Key findings

- Oat beta-glucans reduce postprandial blood glucose peaks when consumed with carbohydrate-rich meals.
- The mechanism behind this effect is well established.
- Foods must contain at least 3 g of beta-glucans per 30 g of available carbohydrates to support the claim.

## Abstract

Following an application from ScanOats, submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Ireland, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to oat beta‐glucans (OBG) and the reduction of postprandial glucose peaks (claimed effect). OBG are sufficiently characterised. The claimed effect is beneficial for the target population of individuals who wish to reduce their postprandial glucose peaks. In weighing the evidence, the Panel took into account that most of the 16 human intervention studies considered pertinent for the scientific substantiation of the claim showed that OBG reduce postprandial blood glucose peaks when consumed as part of foods/meals rich in available carbohydrates. The Panel also took into account that OBG did not increase postprandial glycaemic or insulinaemic responses and that the mechanism by which consumption of OBG could exert the claimed effect is well established. The Panel concludes that a cause‐and‐effect relationship has been established between the consumption of OBG and the reduction of postprandial blood glucose peaks. The following wording reflects the scientific evidence: ‘Consumption of beta‐glucans from oats contributes to the reduction of the glucose peak after a meal’. In order to bear the claim, foods/meals should contain at least 30 g of available carbohydrates per portion and at least 3 g of beta‐glucans from oats for each 30 g of available carbohydrates.