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
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.