Oat Flakes with 6g β-glucan significantly improve glycemic variability, lipid profile, and PDX-1 in adolescents with Type 1 Diabetes.

Adolescents with Type 1 Diabetes (T1D) face significant challenges in maintaining optimal glycemic control, often experiencing high glycemic variability and dyslipidemia, which contribute to long-term cardiovascular complications. Current insulin regimens, while essential, do not fully address these issues, leaving a gap for adjunctive therapies. Pancreatic Duodenum Homeobox-1 (PDX-1) is a crucial transcription factor for pancreatic β-cell development and function, and its levels can reflect β-cell health or regeneration potential, even in T1D. High-fiber β-glucan, naturally found in oat flakes, has shown promise in murine studies for improving glycemic control and serum lipids, along with antioxidant and immunomodulatory effects, making it a compelling dietary intervention for T1D.

This randomized crossover study enrolled 60 adolescents with Type 1 Diabetes. Participants were divided into two equally matched groups. Group A received Oat flakes β-glucan 6 g per day for 3 months in addition to their ordinary diet and insulin regimen. Group B maintained their ordinary diet and insulin regimen. Following a two-week washout period, the groups crossed over for another 3 months. All participants underwent auxological assessment, continuous glucose monitoring (CGM), hemoglobin A1c (HbA1c), fasting lipids, and PDX-1 measurements at baseline, 3 months, and 6 months to assess the intervention's impact.

Oat flakes consumption led to significant improvements across multiple metabolic parameters in adolescents with Type 1 Diabetes. Specifically, there was a significant decrease in the coefficient of variation (a measure of glycemic variability), HbA1c levels, serum cholesterol, triglycerides, and LDL-C levels (all p < 0.001). Concurrently, participants experienced a significant increase in TIR (Time In Range), HDL-C levels, and PDX-1 levels (all p < 0.001). These positive effects were largely dependent on continuous intake.

Oat flakes consumption resulted in a significant decrease in the coefficient of variation, HbA1c, serum cholesterol, triglycerides, and LDL-C levels (p < 0.001), with a significant increase in TIR, HDL-C, and PDX-1 levels (p < 0.001). However, nearly all these beneficial effects waned after the stoppage of oat flakes, with the exception of HDL-C, which remained elevated. This suggests a sustained dietary intervention is crucial for maintaining most of the observed improvements.