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Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without fructose, on the postprandial glycemic response to a high glycemic index food in humans.
Eur J Clin Nutr 2003; 57(9):1120-7EJ

Abstract

OBJECTIVE

Dietary supplementation with guar gum or fructose has been reported to reduce the postprandial glycemic response to an oral glucose challenge. As a result of the poor palatability of most foods containing guar gum, a novel low-viscosity beverage with guar gum was developed that becomes viscous in vivo through an enzymatic induction. The primary study objective was to determine the effect of an amylase-induced viscosity (I-V) product, with or without supplemental fructose, on the postprandial glycemic response to a high glycemic index test meal in healthy nondiabetic subjects.

DESIGN

The study was a four-treatment, placebo-controlled, double-blind, randomized block protocol.

SETTING

The study was performed at Glycaemic Index Testing, Inc., Toronto, Ontario, Canada.

SUBJECTS

A total of 30 healthy nondiabetic volunteers (13 male, 17 female, mean+/-s.e.m. age of 51+/-3 y and body mass index of 24.2+/-0.4 kg/m(2)) participated in the study.

INTERVENTION

In the morning after an overnight fast, subjects participated in four 3-h meal glucose tolerance tests on separate occasions. The test meals contained 50 g of available carbohydrate from maltodextrin and white bread (control) or the same meal with either 5 g of guar gum (3.6 g galactomannan), 5 g of fructose, or 5 g of guar gum +5 g of fructose.

RESULTS

Treatments containing guar gum had a reduced (P<0.01) baseline-adjusted peak glucose response and incremental area under the glucose curve. In contrast to previous studies, fructose increased (P<0.05) the baseline-adjusted peak glucose concentration.

CONCLUSIONS

Guar gum incorporated into an amylase I-V product provided a means to stabilize blood glucose levels by reducing the early phase excursion and then by appropriately maintaining the later phase excursion in healthy nondiabetic humans.

Authors+Show Affiliations

Ross Products Division, Abbott Laboratories, Columbus, OH 43215-1724, USA. bryan.wolf@abbott.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial

Language

eng

PubMed ID

12947431

Citation

Wolf, B W., et al. "Effects of a Beverage Containing an Enzymatically Induced-viscosity Dietary Fiber, With or Without Fructose, On the Postprandial Glycemic Response to a High Glycemic Index Food in Humans." European Journal of Clinical Nutrition, vol. 57, no. 9, 2003, pp. 1120-7.
Wolf BW, Wolever TM, Lai CS, et al. Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without fructose, on the postprandial glycemic response to a high glycemic index food in humans. Eur J Clin Nutr. 2003;57(9):1120-7.
Wolf, B. W., Wolever, T. M., Lai, C. S., Bolognesi, C., Radmard, R., Maharry, K. S., ... Firkins, J. L. (2003). Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without fructose, on the postprandial glycemic response to a high glycemic index food in humans. European Journal of Clinical Nutrition, 57(9), pp. 1120-7.
Wolf BW, et al. Effects of a Beverage Containing an Enzymatically Induced-viscosity Dietary Fiber, With or Without Fructose, On the Postprandial Glycemic Response to a High Glycemic Index Food in Humans. Eur J Clin Nutr. 2003;57(9):1120-7. PubMed PMID: 12947431.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of a beverage containing an enzymatically induced-viscosity dietary fiber, with or without fructose, on the postprandial glycemic response to a high glycemic index food in humans. AU - Wolf,B W, AU - Wolever,T M S, AU - Lai,C S, AU - Bolognesi,C, AU - Radmard,R, AU - Maharry,K S, AU - Garleb,K A, AU - Hertzler,S R, AU - Firkins,J L, PY - 2003/8/30/pubmed PY - 2004/2/11/medline PY - 2003/8/30/entrez SP - 1120 EP - 7 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 57 IS - 9 N2 - OBJECTIVE: Dietary supplementation with guar gum or fructose has been reported to reduce the postprandial glycemic response to an oral glucose challenge. As a result of the poor palatability of most foods containing guar gum, a novel low-viscosity beverage with guar gum was developed that becomes viscous in vivo through an enzymatic induction. The primary study objective was to determine the effect of an amylase-induced viscosity (I-V) product, with or without supplemental fructose, on the postprandial glycemic response to a high glycemic index test meal in healthy nondiabetic subjects. DESIGN: The study was a four-treatment, placebo-controlled, double-blind, randomized block protocol. SETTING: The study was performed at Glycaemic Index Testing, Inc., Toronto, Ontario, Canada. SUBJECTS: A total of 30 healthy nondiabetic volunteers (13 male, 17 female, mean+/-s.e.m. age of 51+/-3 y and body mass index of 24.2+/-0.4 kg/m(2)) participated in the study. INTERVENTION: In the morning after an overnight fast, subjects participated in four 3-h meal glucose tolerance tests on separate occasions. The test meals contained 50 g of available carbohydrate from maltodextrin and white bread (control) or the same meal with either 5 g of guar gum (3.6 g galactomannan), 5 g of fructose, or 5 g of guar gum +5 g of fructose. RESULTS: Treatments containing guar gum had a reduced (P<0.01) baseline-adjusted peak glucose response and incremental area under the glucose curve. In contrast to previous studies, fructose increased (P<0.05) the baseline-adjusted peak glucose concentration. CONCLUSIONS: Guar gum incorporated into an amylase I-V product provided a means to stabilize blood glucose levels by reducing the early phase excursion and then by appropriately maintaining the later phase excursion in healthy nondiabetic humans. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/12947431/Effects_of_a_beverage_containing_an_enzymatically_induced_viscosity_dietary_fiber_with_or_without_fructose_on_the_postprandial_glycemic_response_to_a_high_glycemic_index_food_in_humans_ L2 - http://dx.doi.org/10.1038/sj.ejcn.1601652 DB - PRIME DP - Unbound Medicine ER -