Effect of long-term consumption of amylose vs amylopectin starch on metabolic variables in human subjects

• Published in: The American journal of clinical nutrition Vol. 61; no. 2; pp. 334 - 340
• Main Authors: Behall, KM, Howe, JC
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Bethesda, MD Elsevier Inc 01.02.1995; American Society for Clinical Nutrition; American Society for Clinical Nutrition, Inc
• Subjects: Adult; Amylopectin - administration & dosage; Amylopectin - pharmacology; Amylose - administration & dosage; Amylose - pharmacology; Biological and medical sciences; Blood Glucose - drug effects; Cholesterol; Diabetes. Impaired glucose tolerance; Diet; Dietary Carbohydrates; Endocrine pancreas. Apud cells (diseases); Endocrinopathies; Fasting - metabolism; Humans; Hyperinsulinism - blood; Insulin; Insulin - blood; Male; Management. Various non-drug treatments. Langerhans islet grafts; Medical sciences; Metabolism; Middle Aged; Nutrition; Sugar; Triglycerides - blood; Human; Hyperinsulinemia; Amylose; Amylopectin; Lipids; Supplemented diet; Biological effect; Triglyceride; Insulin; Cholesterol; Glycemia
• ISSN: 0002-9165; 1938-3207
• DOI: 10.1093/ajcn/61.2.334

Long-term consumption of high-amylose starch on insulin and glucose response was investigated in 24 men: 10 control and 14 hyperinsulinemic (HI) subjects. Subjects consumed products made with standard (70% amylopectin, 30% amylose) or high-amylose (70% amylose, 30% amylopectin) cornstarch for two 14-wk periods in a crossover pattern. Starch products replaced usual starches in the self-selected diet for 10 wk followed by 4 wk of a controlled diet. After a starch-tolerance test with bread made from the starch consumed during that period, the insulin response curve area was significantly lower in all subjects after amylose consumption (P < 0.002). Glucose responses in HI and control subjects were similar and did not vary with the type of starch. Fasting triglyceride concentrations were significantly lower in subjects who consumed the high-amylose compared with the standard-starch diet throughout the study. Chronic consumption of high-amylose foods normalized the insulin response of hyperinsulinemic subjects and showed a potential benefit for diabetic subjects.