Type-4 Resistant Starch in Substitution for Available Carbohydrate Reduces Postprandial Glycemic Response and Hunger in Acute, Randomized, Double-Blind, Controlled Study

• Published in: Nutrients Vol. 10; no. 2; p. 129
• Main Authors: Stewart, Maria L, Wilcox, Meredith L, Bell, Marjorie, Buggia, Mary A, Maki, Kevin C
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 26.01.2018; MDPI
• Subjects: Adolescent; Adult; Adults; Aged; Blood glucose; Bread; capillary glucose; Carbohydrates; Crop yield; Diet, Carbohydrate-Restricted - adverse effects; Dietary fiber; Dietary Fiber - administration & dosage; Dietary Fiber - adverse effects; Dietary Fiber - metabolism; Double-Blind Method; Double-blind studies; Female; Food Handling; Food Preferences; Food supply; Food, Fortified; gastrointestinal tolerance; Glucose; Glycemic Index; glycemic response; Hot Temperature; Humans; Hunger; Hydrolysis; Hyperglycemia - blood; Hyperglycemia - prevention & control; Hyperinsulinism - blood; Hyperinsulinism - prevention & control; Insulin; Male; Middle Aged; post-prandial; Randomization; resistant starch type 4; Satiety; Satiety Response; Starch; Starch - administration & dosage; Starch - adverse effects; Starch - analogs & derivatives; Starch - metabolism; Statistical analysis; venous glucose; Wheat; Young Adult; blood glucose; satiety; capillary glucose; insulin; resistant starch type 4; venous glucose; glycemic response; dietary fiber; post-prandial; gastrointestinal tolerance
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu10020129

Resistant starch (RS) is a type of dietary fiber that has been acknowledged for multiple physiological benefits. Resistant starch type 4 (RS4) is a subcategory of RS that has been more intensively studied as new types of RS4 emerge in the food supply. The primary aim of this randomized, double-blind, controlled study was to characterize the postprandial glucose response in healthy adults after consuming a high fiber scone containing a novel RS4 or a low fiber control scone without RS4. Secondary aims included assessment of postprandial insulin response, postprandial satiety, and gastrointestinal tolerance. The fiber scone significantly reduced postprandial glucose and insulin incremental areas under the curves (43-45% reduction, 35-40% reduction, respectively) and postprandial glucose and insulin maximum concentrations (8-10% and 22% reduction, respectively). The fiber scone significantly reduced hunger and desire to eat during the 180 min following consumption and yielded no gastrointestinal side effects compared with the control scone. The results from this study demonstrate that a ready-to-eat baked-good, such as a scone, can be formulated with RS4 replacing refined wheat flour to yield statistically significant and clinically meaningful reductions in blood glucose and insulin excursions. This is the first study to report increased satiety after short-term RS4 intake, which warrants further investigation in long-term feeding studies.