{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,24]],"date-time":"2026-07-24T02:43:24Z","timestamp":1784861004227,"version":"3.55.0"},"reference-count":11,"publisher":"Wiley","issue":"4","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EFS2","EFSA Journal"],"published-print":{"date-parts":[[2021,4]]},"abstract":"<jats:p>Abstract Following an application from Nestl\u00e9 S.A. submitted for authorisation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924\/2006 via the Competent Authority of Belgium, the EFSA Panel\u00a0on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to beta\u2010glucans from oats and\/or barley in a ready\u2010to\u2010eat cereal manufactured via pressure cooking and reduction of blood glucose rise after consumption. The scope of the application was proposed to fall under a health claim based on newly developed scientific evidence. The food proposed is \u2018beta\u2010glucans from oats and\/or barley incorporated into ready\u2010to\u2010eat breakfast cereals manufactured via pressure cooking\u2019. The applicant proposed that at least 1.3 g of beta\u2010glucans\/25 g of available carbohydrates in ready\u2010to\u2010eat breakfast cereals manufactured via pressure cooking should be consumed. Beta\u2010glucans from oats, barley or any combination thereof incorporated into ready\u2010to\u2010eat cereals manufactured by pressure cooking, are sufficiently characterised. The claimed effect proposed is \u2018reduction of the blood glucose rise after the meal\u2019. The reduction of post\u2010prandial glycaemic responses (as long as post\u2010prandial insulinaemic responses are not disproportionally increased) may be a beneficial physiological effect. One human intervention study showed an effect of beta\u2010glucans from oats and\/or barley, incorporated into breakfast cereals manufactured via pressure cooking at a level of at least\u00a01.2 g\/25 g available carbohydrates, on decreasing post\u2010prandial glycaemic responses without disproportionally increasing insulinaemic responses. Dose\u2013response relationships were not tested, and no evidence has been provided that beta\u2010glucans incorporated into cereals processed using pressure cooking would exert a higher effect on post\u2010prandial glucose responses than beta\u2010glucans added to other carbohydrate containing foods. Whereas the effect of beta\u2010glucans in reducing post\u2010prandial blood glucose responses is well established, the evidence provided is insufficient to establish such an effect at doses of 1.3 g beta\u2010glucans per 25 g of available carbohydrate incorporated into ready\u2010to\u2010eat breakfast cereals manufactured via pressure cooking (i.e. either batch cooking or extrusion).<\/jats:p>","DOI":"10.2903\/j.efsa.2021.6493","type":"journal-article","created":{"date-parts":[[2021,4,8]],"date-time":"2021-04-08T06:05:34Z","timestamp":1617861934000},"source":"Crossref","is-referenced-by-count":6,"title":["Beta\u2010glucans from oats and\/or barley in a ready\u2010to\u2010eat cereal manufactured via pressure cooking and reduction of blood\u2010glucose rise after consumption: evaluation of a health\u00a0claim pursuant to Article 13(5) of Regulation (EC) No 1924\/2006"],"prefix":"10.2903","volume":"19","author":[{"name":"EFSA Panel\u00a0on Nutrition, Novel foods and Food allergens (NDA)","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dominique","family":"Turck","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jacqueline","family":"Castenmiller","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Stefaan","family":"De Henauw","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karen Ildico","family":"Hirsch\u2010Ernst","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John","family":"Kearney","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Helle Katrine","family":"Knutsen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandre","family":"Maciuk","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Inge","family":"Mangelsdorf","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Harry J","family":"McArdle","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Androniki","family":"Naska","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carmen","family":"Pelaez","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kristina","family":"Pentieva","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Frank","family":"Thies","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sophia","family":"Tsabouri","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marco","family":"Vinceti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jean\u2010Louis","family":"Bresson","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alfonso","family":"Siani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","reference":[{"key":"10.2903\/j.efsa.2021.6493_ref1","doi-asserted-by":"crossref","unstructured":"EFSA NDA Panel (EFSA Panel\u00a0on Dietetic Products, Nutrition and Allergies), 2011. Scientific Opinion on the substantiation of health claims related to beta\u2010glucans from oats and barley and maintenance of normal blood LDL\u2010cholesterol concentrations (ID 1236, 1299), increase in satiety leading to a reduction in energy intake (ID 851, 852), reduction of post\u2010prandial glycaemic responses (ID 821, 824), and \u201cdigestive function\u201d (ID 850) pursuant to Article 13(1) of Regulation (EC) No 1924\/2006. EFSA Journal 2011;9(6):2207, 21 pp. https:\/\/doi.org\/10.2903\/j.efsa.2011.2207","DOI":"10.2903\/j.efsa.2011.2207"},{"key":"10.2903\/j.efsa.2021.6493_ref2","doi-asserted-by":"crossref","unstructured":"EFSA NDA Panel (EFSA Panel\u00a0on Dietetic Products, Nutrition and Allergies), 2012. Guidance on the scientific requirements for health claims related to appetite ratings, weight management, and blood glucose concentrations. EFSA Journal 2012;10(3):2604, 11 pp. https:\/\/doi.org\/10.2903\/j.efsa.2012.2604","DOI":"10.2903\/j.efsa.2012.2604"},{"key":"10.2903\/j.efsa.2021.6493_ref3","doi-asserted-by":"crossref","unstructured":"EFSA NDA Panel (EFSA Panel\u00a0on Dietetic Products, Nutrition and Allergies), 2016. General scientific guidance for stakeholders on health claim applications. EFSA Journal 2016;14(1):4367, 38 pp. https:\/\/doi.org\/10.2903\/j.efsa.2016.4367","DOI":"10.2903\/j.efsa.2016.4367"},{"key":"10.2903\/j.efsa.2021.6493_ref4","doi-asserted-by":"crossref","first-page":"1729","DOI":"10.3390\/nu11081729","article-title":"Cereal B\u2010glucans: the impact of processing and how it affects physiological responses","volume":"11","author":"Henrion","year":"2019","journal-title":"Nutrients"},{"key":"10.2903\/j.efsa.2021.6493_ref5","unstructured":"Hyyti\u00e4inen\u2010Pabst T, Holopainen\u2010Mantila U, Lille M and Mikkelson A, 2019 [unpublished]. Dated: 6 November 2019. Prepared by VTT Technical Research Centre of Finland, Prilly Switz.Cereal Partners Worldwide (CPW S.A.), Prilly, Switz. Study Title: Physico\u2010chemical characterization of beta glucans in raw and processed cereal samples. Customer Report: [Proprietary]. (VTT\u2010CR-00803\u201019)."},{"key":"10.2903\/j.efsa.2021.6493_ref6","unstructured":"International Standard\u00ae; ISO\/FDIS 26642:2010 . Food products \u2013 Determination of the glycaemic index (GI) and recommendation for food classification."},{"key":"10.2903\/j.efsa.2021.6493_ref7","unstructured":"Joint FAO\/WHO Report . Carbohydrates in Human Nutrition. FAO Food and Nutrition, Paper 66. 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