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Objective To evaluate the long-term effects of oat bran concentrate bread products in the diet of free-living subjects with non-insulin-dependent diabetes (NIDDM) via dietary, clinical, and biochemical methods. Design A 24-week crossover study consisting of two 12-week periods. Subjects/setting Eight men with NIDDM (mean age=45 years) who lived in the community. Glucose and insulin profiles were conducted in a clinical investigation unit. Intervention Palatable, high-fiber, oat bran concentrate (soluble fiber [p-glucan] content=22.8%) bread products were developed. Four randomly chosen subjects ate oat bran concentrate breads first; the other subjects ate control white bread first. Main outcome measures Dietary intake (four 48-hour dietary recalls per period) was assessed. Blood glucose and insulin (8-hour profiles) and lipid parameters after fasting were measured (at 0, 12, and 24 weeks). Statistical analyses …