Type 4 resistant starch supports blood sugar management in healthy adults.
WESTCHESTER, Illinois, April 25, 2017 – Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced the results of a new study evaluating the short-term (post-prandial) blood sugar and insulin response of its VERSAFIBE™ 1490 dietary fiber in the peer-reviewed scientific journal, Nutrients. This is the first study to establish the short-term health effect of the ingredient in a food.
The clinical study, conducted by KGK Synergize and funded by Ingredion, evaluated the blood glucose and insulin response of 28 healthy subjects after consuming a cookie made with VERSAFIBE™ 1490 dietary fiber and refined wheat flour (24.1 g total dietary fiber) compared to a control cookie made with maltodextrin and refined wheat flour (0.5 g total dietary fiber). In this randomized, double-blind, controlled trial, participants’ short-term blood glucose and insulin responses were measured for two hours after consuming the cookies. The cookies were matched for total weight, total carbohydrate, sugars, protein and fat. The VERSAFIBE™ 1490 dietary fiber cookie reduced blood glucose response by 48% and reduced serum insulin values by 46% versus the control cookie.
“This study demonstrates that incorporating VERSAFIBE™ 1490 dietary fiber into a practical baked good (cookie) may reduce blood glucose and insulin values after a meal in healthy adults,” noted Maria Stewart, Ingredion’s clinical research lead, global nutrition R&D. “Reduced blood sugar and blood insulin values after a meal are indicators of better blood sugar management. Healthy individuals, as well as individuals with compromised carbohydrate metabolism (e.g. pre-diabetics, Type-2 diabetics), benefit from improved blood sugar management by reducing the peaks and valleys of the blood glucose response” she added.
The open access article, written by Stewart and J. Paul Zimmer, director, global Nutrition R&D of Ingredion Incorporated was published in Nutrients 9, no. 3: 237, “A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults.” Visit http://www.mdpi.com/2072-6643/9/3/237/ for the full article.
VERSAFIBE™ dietary fiber is part of a new line of low cost-in-use dietary fibers for manufacturers wanting to easily add fiber to foods. VERSAFIBE™ 1490 dietary fiber improves texture in crackers, cereals, pastas and snacks with white-flour-like performance. It is a grain-free, potato-based dietary fiber with a minimum total dietary fiber of 85% on a dry solids basis as measured by AOAC 991.43 or 2009.01. This process stable, insoluble resistant starch gives manufacturers the ability to stand out in the marketplace with claims like “good source of fiber” or “excellent source of fiber” as well as “gluten-free.” Due to the product’s low water holding capacity, the modified food starch has little to no impact on product processing.
To learn more about VERSAFIBE™ 1490 dietary fiber or find out how Ingredion’s technical, sensory, CULINOLOGY® and applications teams help food processors develop tailor-made, high quality foods at a reduced cost, contact Ingredion at 1-800-713-0208, firstname.lastname@example.org or visit ingredion.us/versafibe.
Ingredion Incorporated (NYSE: INGR) is a leading global ingredient solutions provider. We turn grains, fruits, vegetables and other plant materials into value-added ingredients and biomaterial solutions for the food, beverage, paper and corrugating, brewing and other industries. Serving customers in over 100 countries, our ingredients make crackers crunchy, yogurts creamy, candy sweet, paper stronger and add fiber to nutrition bars. Visit Ingredion.com to learn more.
Ingredion Idea Labs™ science-based problem solving fosters ideas, innovations and solutions to help customers differentiate their products, optimize costs and get to market faster with greater success and profitability. Our network of 27 labs invites spirited collaboration through consumer insights, applied research, applications know-how and process technology. Visit www.ingredionidealabs.com
CULINOLOGY is a registered trademark of the Research Chefs Association. Used with permission.
MDPI (Multidisciplinary Digital Publishing Institute) is an academic open access publisher based in Basel, Switzerland, and was initially founded in 1996 to collect and preserve rare chemical research samples. To support samples project, MDPI started the journal Molecules the same year. Since 1996, MDPI has grown into a publishing house with more than 170 diverse open access journals and over 5,7 million webpage views each month. With further editorial offices in Beijing, Wuhan (China) and Barcelona (Spain), MDPI is backed by over 15,700 academic editors and scientists worldwide. Visit www.mdpi.com to learn more.
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