Table 2.

Nutritional information and oat content for oat products used in the intervention study

Product (nutritional information for 100 g)	Standard portion size (g)	Energy (kJ)	Energy (kcal)	Fat (g)	Carbohydrate (g)	Protein (g)	Dietary fibre (g)	Salt (g)	Saturated fat (g)	Starch (g)	Total sugars (g)	Percentage oats	Oats in a standard portion size (g)	Estimated glycaemic index (%)*	Number of ‘points’ in standard portion size
Weetabix Oatibix bite size	36	1562	373.68	6.8	66.6	10.6	10.1	0.75	1.1	52.4	14.2	88	31.7	57	3
Weetabix Oatiflakes	30	1613	385.89	5.6	73.2	9.5	6.2	0.30	0.9	58.9	14.3	63	18.9	74	2
Quaker’s Porridge Oats	40	1500	358.85	8	60	11	9	0.00	1.5	0	1.1	100	40	55	4
Quaker Muesli—Fruit and Nut	50	1460	349.28	5	65	9.5	8.5	0.00	1	51	14	51	25.5	43	3
Quaker Oat Granola—Red Apple and Wild Blackberry	25	1670	399.52	9.5	67	10	8	0.00	3.5	49	18	59	14.7	77	1.5
Quakers Oat Bars—Syrup	38	1539	368.18	9.4	64.4	7.2	8	0.50	2.5	47.7	16.7	60	22.8	57	2
Nairn’s Oat Biscuits	20 (two biscuits)	1823	436.12	16.1	65.2	7	7.2	0.75	6.1	48.8	16.4	63	12.6	55	1
Paterson’s Oat Bites—Cheese and Chilli	30	1876	448.80	20.2	53.1	13.3	7.3	2.00	5.9	51.3	1.8	80	24	36	2.5
Nairn’s Oatcakes	21 (two oatcakes)	1766	422.49	18.6	52.8	10.6	10.5	1.85	4.6	51.6	1.2	88	18.5	36	2
Nairn’s Oat Bakes	30	1728	413.40	13.6	67.6	0	6.4	0.00	6	62.7	4.9	56	16.8	36	2
Study Oat Bread	35	926	221.53	3.1	40	8.3	3.7	0.00	0.7	38.9	1	31	10.9	95	1

^*Estimated glycaemic index is from similar products in published reference tables, apart from in the case of the study oat bread when the glycaemic index was calculated from clinical studies.

Volunteers were provided with the above products for use in the dietary intervention study.

Weetabix (Weetabix Food Company, Kettering, UK), Quaker (Quaker Oats Ltd, Leicester, UK), Nairn’s (Nairn’s, Edinburgh, UK).

Study Oat bread as described in Methods section Paterson Arran Ltd, West Lothian, Scotland, UK.