Introduction and objective:
In the past years, oats have received increased attention from scientific researchers. Due to their properties, oats are considered to be a functional food or superfood with many opportunities. The aim of this study is to assess the effect of consuming oatmeal prepared with water or milk on glycaemic response in healthy young women.

Material and methods:
Seventeen healthy women, aged 19–22 years, participated in this study. Each participant consumed two portions of oatmeal prepared with water or milk (2% fat), containing 50 g of available carbohydrates. Glucose solution was provided as a reference food. Glycaemic index (GI) measurements were taken using standard methodology, and calculated according to the ISO 2010 standard.

Results:
Fasting glucose levels were normal in all participants (average 81.74 ± 5.83 mg/dL). The incremental area under the glucose response curve (IAUC) after consumption of oatmeal with milk addition, was significantly lower than that after consumption of oatmeal prepared with water. The calculated GI of oatmeal prepared with water was significantly higher than the GI of oatmeal prepared with milk (58.4 vs. 44.5). According to the GI classification, oatmeal prepared with milk can be considered as a low GI product.

Conclusions:
The study highlights the potential of oatmeal to play an important role in the prevention and treatment of type 2 diabetes. Oatmeal prepared with milk may be a better choice for people who need to control their glycaemia levels.