EFSA Approves Health Claim: Beta-Glucans Help Reduce Post-Meal Blood Glucose Spikes

The European Food Safety Authority (EFSA) has adopted a positive scientific opinion on a health claim application under Article 13(5) of Regulation (EC) No 1924/2006.
The assessment focused on oat beta-glucans (OBG) and their role in modulating the postprandial blood glucose peak.
Scientific assessment
EFSA concluded that:
- oat beta-glucans are sufficiently characterised from both a compositional and functional perspective;
- the reduction of the postprandial glucose peak constitutes a beneficial physiological effect;
- most of the 16 human intervention studies evaluated show a significant attenuation of postprandial glucose peaks when oat beta-glucans are consumed as part of carbohydrate-rich meals;
- the mechanism of action is considered sufficiently established, as increased intestinal viscosity delays carbohydrate digestion and absorption, resulting in a moderated glycaemic response.
Based on the available evidence, EFSA concluded that a cause-and-effect relationship has been established between the consumption of oat beta-glucans and the reduction of the postprandial glucose peak.
Conditions of use
In order to bear the claim, concerns oat beta-glucans and their role in reducing the post-meal blood glucose peak, products must meet specific compositional criteria:
- a minimum of 30 g of available carbohydrates per portion;
- at least 3 g of oat beta-glucans per 30 g of available carbohydrates.
Regulatory framing
While a claim linking oat beta-glucans to the reduction of postprandial glycaemic response is already authorised in the EU, this opinion specifically addresses the glucose peak, defined as the maximum concentration reached at a given timepoint after consumption.
This represents a relevant regulatory distinction, as it refers to a more targeted endpoint compared to broader claims on overall glycaemic response reduction.
Approved wording:
“Consumption of beta-glucans from oats contributes to the reduction of the glucose peak after a meal.”
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Source: https://www.efsa.europa.eu/en/efsajournal/pub/9942


