title: A novel fiber composite ingredient incorporated into a beverage and bar blunts postprandial serum glucose and insulin responses: a randomized controlled trial.
abstract: Previous research supports that consumption of resistant starch and guar gum independently influences insulin-mediated glucose responses to meals. This research assessed a novel co-processed fiber composite (FC) ingredient comprising whole-grain high-amylose maize flour and viscous guar gum on glucose and insulin responses to co-consumed and subsequent meals in humans. It was hypothesized that a smoothie-type beverage or a cold-pressed snack bar containing the FC would blunt and sustain serum glucose and insulin postprandial responses compared with maltodextrin (MD). The beverage and bar were assessed in 2 separate studies using identical protocols. Young, nondiabetic, nonobese adults participated in 2 testing days (randomized crossover design) separated by at least 1 week for both food forms. On each testing day, the FC or MD product was consumed with a low-fiber standardized breakfast followed by a low-fiber standardized lunch (with no FC or MD) 4 hours later. Blood samples were collected at baseline and incrementally throughout the 8-hour testing day. One-tailed paired t tests were performed to compare treatment areas under the curve, and a doubly repeated-measures analysis of variance was performed to compare treatment responses at individual time points (P< .05, Bonferroni corrected). The FC blunted the postprandial glucose and insulin responses compared with MD, including a robust glucose and insulin response reduction after breakfast and a continued modest glycemic second-meal reduction after lunch in both the beverage and the bar. These findings support the use of this novel whole-grain FC ingredient in a beverage or bar for insulin-mediated glucose control in young healthy adults.
authors.affiliation: Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.
authors.forename: Lauren E
authors.initials: LE
authors.lastname: O'Connor
authors.affiliation: Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: campbellw@purdue.edu.
authors.forename: Wayne W
authors.initials: WW
authors.lastname: Campbell
mesh_terms: D000293:Adolescent; D000328:Adult; D000688:Amylose / Q000008:administration & dosage; D001628:Beverages; D001786:Blood Glucose / Q000378:metabolism*; D018592:Cross-Over Studies; D004043:Dietary Fiber / Q000008:administration & dosage*; D004311:Double-Blind Method; D005260:Female; D005433:Flour / Q000032:analysis; D005685:Galactans / Q000008:administration & dosage; D006801:Humans; D007328:Insulin / Q000097:blood*; D008297:Male; D008351:Mannans / Q000008:administration & dosage; D062407:Meals; D053149:Plant Gums / Q000008:administration & dosage; D011134:Polysaccharides / Q000008:administration & dosage; D019518:Postprandial Period / Q000187:drug effects*; D000067348:Whole Grains; D055815:Young Adult; D003313:Zea mays
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D005685:Galactans; D007328:Insulin; D008351:Mannans; D053149:Plant Gums; D011134:Polysaccharides; C008315:maltodextrin; D000688:Amylose; C007894:guar gum
keywords: Fiber composite; Guar gum; High-amylose maize starch; Insulin-mediated glucose control; Whole grain