title: Effect of adding the novel fiber, PGX®, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels--a randomized, controlled trial.
abstract: BACKGROUND
  Reductions in postprandial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide (NVP), PolyGlycopleX® (PGX®), to an OGTT or white bread. This study explores whether these reductions are sustained when NVP is added to a range of commonly consumed foods or incorporated into a breakfast cereal.
  
  
  METHODS
  Ten healthy subjects (4M, 6F; age 37.3 ± 3.6 y; BMI 23.8 ± 1.3 kg/m2), participated in an acute, randomized controlled trial. The glycemic response to cornflakes, rice, yogurt, and a frozen dinner with and without 5 g of NVP sprinkled onto the food was determined. In addition, 3 granolas with different levels of NVP and 3 control white breads and one white bread and milk were also consumed. All meals contained 50 g of available carbohydrate. Capillary blood samples were taken fasting and at 15, 30, 45, 60, 90 and 120 min after the start of the meal. The glycemic index (GI) and the glycemic reduction index potential (GRIP) were calculated. The blood glucose concentrations at each time and the iAUC values were subjected to repeated-measures analysis of variance (ANOVA) examining for the effect of test meal. After demonstration of significant heterogeneity, differences between individual means was assessed using GLM ANOVA with Tukey test to adjust for multiple comparisons.
  
  
  RESULTS
  Addition of NVP reduced blood glucose response irrespective of food or dose (p < 0.01). The GI of cornflakes, cornflakes+NVP, rice, rice+NVP, yogurt, yogurt+NVP, turkey dinner, and turkey dinner+NVP were 83 ± 8, 58 ± 7, 82 ± 8, 45 ± 4, 44 ± 4, 38 ± 3, 55 ± 5 and 41 ± 4, respectively. The GI of the control granola, and granolas with 2.5 and 5 g of NVP were 64 ± 6, 33 ± 5, and 22 ± 3 respectively. GRIP was 6.8 ± 0.9 units per/g of NVP.
  
  
  CONCLUSIONS
  Sprinkling or incorporation of NVP into a variety of different foods is highly effective in reducing postprandial glycemia and lowering the GI of a food.
  
  
  BACKGROUND
  NCT00935350.
authors.affiliation: Glycemic Index Laboratories, Inc, Toronto, ON, 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
authors.initials: M
authors.lastname: Lyon
authors.forename: Thomas Ms
authors.initials: TM
authors.lastname: Wolever
mesh_terms: D000328:Adult; D000464:Alginates / Q000494:pharmacology*; D001786:Blood Glucose / Q000187:drug effects* / Q000378:metabolism; D004043:Dietary Fiber / Q000378:metabolism / Q000494:pharmacology; D004338:Drug Combinations; D005260:Female; D005503:Food Additives / Q000494:pharmacology*; D038321:Glycemic Index / Q000187:drug effects*; D006801:Humans; D008297:Male; D011135:Polysaccharides, Bacterial / Q000494:pharmacology*; D019518:Postprandial Period
chemical_list: D000464:Alginates; D001786:Blood Glucose; D004043:Dietary Fiber; D004338:Drug Combinations; D005503:Food Additives; C540519:PolyGlycoplex; D011135:Polysaccharides, Bacterial