The following are selected published articles related to oats and glycemic control.

Oat bran bread improves glycemic responses and lipid profile in diabetic men
Pick, M.E., Hawrysh, Z.J., Gee, M.I., Toth, E., Garg, M.L., and Hardin, R.T. Oat bran concentrate bread products improve long-term control of diabetes: a pilot study. J. Am. Diet. Assoc. 96:1254-1261, 1996.

Oat beta-glucans reduce postprandial glycemic responses
Tappy, L., Gugolz, E., and Wursch, P. Effects of breakfast cereals containing various amounts of beta-glucan fibers on plasma glucose and insulin responses in NIDDM subjects. Diabetes Care 19:831-833, 1996.

Beta-glucans improve glycemic responses in hypercholesterolemic men and women
Hallfrisch, J., Scholfield, D.J., and Behall, K.M. Diets containing soluble oat extracts improve glucose and insulin responses of moderately hypercholesterolemic men and women. Am. J. Clin. Nutr. 61:379-384, 1995.

Beta-glucans from oats reduce postprandial blood glucose and insulin in subjects with and without diabetes type 2
Braaten, J.T., Scott, F.W., Wood, P.J., Riedel, K.D., Wolynetz, M.S., Brule, D., and Collins, M.W. High beta-glucan oat bran and oat gum reduced postprandial blood glucose and insulin in subjects with and without type 2 diabetes. Diabet. Med. 11:312-318, 1994.

Oat beta-glucans reduce postprandial glucose and insulin responses
Wood, P.J. Evaluation of oat bran as a soluble fibre source. Characterization of oat beta-glucan and its effects on glycaemic response. Carbohydrate Polymers. 25:331-336, 1994.

Glycemic benefits of oat gum are related to its viscous properties
Wood, P.J., Braaten, J.T., Scott, F.W., Riedel, K.D., Wolynetz, M.S., Collins, M.W. Effect of dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. Br. J. Nutr. 72:731-743, 1994.