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

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...

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Published inNutrients 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
LanguageEnglish
Published Switzerland MDPI AG 26.01.2018
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Abstract 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.
AbstractList 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.
Author Bell, Marjorie
Stewart, Maria L
Wilcox, Meredith L
Maki, Kevin C
Buggia, Mary A
AuthorAffiliation 1 Global Nutrition R & D, Ingredion Incorporated, 10 Finderne Ave, Bridgewater, NJ 08807, USA
2 Midwest Biomedical Research, Center for Metabolic and Cardiovascular Health, 489 Taft Ave Suite 202, Glen Ellyn, IL 60137, USA; mwilcox@mbclinicalresearch.com (M.L.W.); mbell@mbclinicalresearch.com (M.B.); mbuggia@mbclinicalresearch.com (M.A.B.); kmaki@mbclinicalresearch.com (K.C.M.)
AuthorAffiliation_xml – name: 1 Global Nutrition R & D, Ingredion Incorporated, 10 Finderne Ave, Bridgewater, NJ 08807, USA
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/29373530$$D View this record in MEDLINE/PubMed
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Keywords blood glucose
satiety
capillary glucose
insulin
resistant starch type 4
venous glucose
glycemic response
dietary fiber
post-prandial
gastrointestinal tolerance
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Snippet 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...
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StartPage 129
SubjectTerms 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
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Title Type-4 Resistant Starch in Substitution for Available Carbohydrate Reduces Postprandial Glycemic Response and Hunger in Acute, Randomized, Double-Blind, Controlled Study
URI https://www.ncbi.nlm.nih.gov/pubmed/29373530
https://www.proquest.com/docview/2014746113
https://pubmed.ncbi.nlm.nih.gov/PMC5852705
https://doaj.org/article/2f383d93b06c485fb56292d986d27e9e
Volume 10
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