EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA)Turck, DominiqueCastenmiller, JacquelineDe Henauw, StefaanHirsch-Ernst, Karen IldicoKearney, JohnKnutsen, Helle KatrineMaciuk, AlexandreMangelsdorf, IngeMcArdle, Harry JNaska, AndronikiPelaez, CarmenPentieva, KristinaThies, FrankTsabouri, SophiaVinceti, MarcoBresson, Jean-LouisSiani, Alfonso2021-05-062021-05-062021-04-08EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Turck, D, Castenmiller, J, De Henauw, S, Hirsch-Ernst, K I, Kearney, J, Knutsen, H K, Maciuk, A, Mangelsdorf, I, McArdle, H J, Naska, A, Pelaez, C, Pentieva, K, Thies, F, Tsabouri, S, Vinceti, M, Bresson, J-L & Siani, A 2021, 'Beta-glucans from oats and/or barley in a ready-to-eat cereal manufactured via pressure cooking and reduction of blood-glucose rise after consumption : evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006', EFSA Journal, vol. 19, no. 4, e06493. https://doi.org/10.2903/j.efsa.2021.64931831-4732PubMedCentral: PMC8028026ORCID: /0000-0002-9275-9713/work/99981950https://hdl.handle.net/2164/16395Acknowledgements: EFSA wishes to acknowledge the contribution of WG on Claims: Jean-Louis Bresson, Stefaan de Henauw, Alfonso Siani and Frank Thies to this opinion.111238236engSDG 3 - Good Health and Well-beingBeta-glucansoatsbarleypressure cookingglycaemic responseshealth claimR MedicineRJournal article10.2903/j.efsa.2021.6493194