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This dissertation’s main focus is on how yeast beta-glucans affect: (1) the glycemic control of diabetes (fasting blood glucose, proportion of glycated hemoglobin and postprandial glycemic response) and (2) hepatic lipid accumulation and hepatic cholesterol concentration in chemically-induced diabetic rats. Further, in order to understand which characteristic of yeast beta-glucans might be responsible for the effects found, small intestinal contents viscosity was measured after a meal containing yeast beta-glucans and fermentation with the yeast beta-glucans. The results of this study indicates that yeast beta-glucans have no viscosity but some fermentability, does not improve glycemic control in diabetes but does reduce hepatic cholesterol. Thus, this dissertation implies that viscosity is likely the important characteristic of beta-glucans responsible for improving hyperglycemia in diabetes rather than fermentability.