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A novel fiber composite ingredient incorporated into a beverage and bar blunts postprandial serum glucose and insulin responses: a randomized controlled trial.
Nutr Res 2016; 36(3):253-61NR

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+Show Affiliations

Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA.Department of Nutrition Science, Purdue University, West Lafayette, IN 47907, USA. Electronic address: campbellw@purdue.edu.

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26923512

Citation

O'Connor, Lauren E., and Wayne W. Campbell. "A Novel Fiber Composite Ingredient Incorporated Into a Beverage and Bar Blunts Postprandial Serum Glucose and Insulin Responses: a Randomized Controlled Trial." Nutrition Research (New York, N.Y.), vol. 36, no. 3, 2016, pp. 253-61.
O'Connor LE, Campbell WW. A novel fiber composite ingredient incorporated into a beverage and bar blunts postprandial serum glucose and insulin responses: a randomized controlled trial. Nutr Res. 2016;36(3):253-61.
O'Connor, L. E., & Campbell, W. W. (2016). A novel fiber composite ingredient incorporated into a beverage and bar blunts postprandial serum glucose and insulin responses: a randomized controlled trial. Nutrition Research (New York, N.Y.), 36(3), pp. 253-61. doi:10.1016/j.nutres.2015.11.015.
O'Connor LE, Campbell WW. A Novel Fiber Composite Ingredient Incorporated Into a Beverage and Bar Blunts Postprandial Serum Glucose and Insulin Responses: a Randomized Controlled Trial. Nutr Res. 2016;36(3):253-61. PubMed PMID: 26923512.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A novel fiber composite ingredient incorporated into a beverage and bar blunts postprandial serum glucose and insulin responses: a randomized controlled trial. AU - O'Connor,Lauren E, AU - Campbell,Wayne W, Y1 - 2015/11/26/ PY - 2015/10/05/received PY - 2015/11/21/revised PY - 2015/11/24/accepted PY - 2016/3/1/entrez PY - 2016/3/1/pubmed PY - 2016/12/15/medline KW - Fiber composite KW - Guar gum KW - High-amylose maize starch KW - Insulin-mediated glucose control KW - Whole grain SP - 253 EP - 61 JF - Nutrition research (New York, N.Y.) JO - Nutr Res VL - 36 IS - 3 N2 - 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. SN - 1879-0739 UR - https://www.unboundmedicine.com/medline/citation/26923512/A_novel_fiber_composite_ingredient_incorporated_into_a_beverage_and_bar_blunts_postprandial_serum_glucose_and_insulin_responses:_a_randomized_controlled_trial_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0271-5317(15)00295-X DB - PRIME DP - Unbound Medicine ER -