title: Reduction of postprandial glycemia by the novel viscous polysaccharide PGX, in a dose-dependent manner, independent of food form.
abstract: OBJECTIVE
  Health benefits of viscous fiber intake are well established; nevertheless few effective and palatable preparations are available. The objective of the study therefore was to determine palatability and effectiveness of escalating doses of PGX, a novel viscous polysaccharide (NVP), in reducing postprandial glycemia when added to a liquid and a solid meal.
  
  
  METHODS
  Two open-label, randomized, controlled trials were undertaken.
  
  
  METHODS
  Glycemic Index Laboratories, Inc, Toronto, Ontario, Canada.
  
  
  METHODS
  Two groups of 10 healthy subjects each (group 1: 5 M, 5 F; 35.6 +/- 13.2 y; 24.6 +/- 2.1 kg/m(2); and group 2: 3 M, 7 F; 33.5 +/- 11.1 y; 26.3 +/- 5.2 kg/m(2)) were studied.
  
  
  METHODS
  Zero, 2.5, 5, and 7.5 g of NVP were added to a glucose drink (group 1) or to white bread and margarine (WB + Marg) (group 2). Subjects repeated glucose control (group 1) or WB control (group 2) 3 times to allow calculation of the glycemic index (GI). Measures of Outcomes: Palatability of foods and capillary blood glucose concentrations were measured fasting and at 15, 30, 45, 60, 90, and 120 minutes after the start of the meal.
  
  
  RESULTS
  Addition of NVP to the meal reduced blood glucose incremental areas under the curve irrespective of dose, reaching significance at the 7.5 g dose when added to glucose (p < 0.01), and at the 5 and 7.5 g doses when added to WB + Marg (p < 0.001). The GI values of glucose with 0, 2.5, 5, or 7.5 g of NVP were (mean +/- standard error of the mean [SEM]) 100.0 +/- 0.0, 83.7 +/- 9.0, 77.7 +/- 8.2, and 72.5 +/- 5.9, respectively; the GI of the WB alone, or of WB + Marg, with 0, 2.5, 5, or 7.5 g of NVP was 71.0 +/- 0.0, 66.8 +/- 3.0, 47.5 +/- 5.9, 37.3 +/- 5.9, and 33.9 +/- 3.6, respectively.
  
  
  CONCLUSIONS
  Addition of NVP to different food matrices is highly effective in lowering the glycemic index of a food in a dose-responsive manner.
authors.affiliation: RD, Glycemic Index Laboratories, Inc, 20 Victoria Street, 3rd Floor, Toronto, ON M5C 2N8 Canada. alexandra.jenkins@utoronto.ca
authors.forename: Alexandra L
authors.initials: AL
authors.lastname: Jenkins
authors.forename: Veronica
authors.initials: V
authors.lastname: Kacinik
authors.forename: Michael R
authors.initials: MR
authors.lastname: Lyon
authors.forename: Thomas Ms
authors.initials: TM
authors.lastname: Wolever
mesh_terms: D000328:Adult; D000704:Analysis of Variance; D019540:Area Under Curve; D001786:Blood Glucose / Q000378:metabolism*; D004040:Dietary Carbohydrates / Q000378:metabolism*; D004043:Dietary Fiber / Q000494:pharmacology*; D004305:Dose-Response Relationship, Drug; D005260:Female; D038321:Glycemic Index; D006801:Humans; D008297:Male; D008875:Middle Aged; D011134:Polysaccharides / Q000008:administration & dosage / Q000494:pharmacology*; D019518:Postprandial Period; D014783:Viscosity; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates; D004043:Dietary Fiber; D011134:Polysaccharides