Abstract
The development of lower-glycaemic index (GI) foods requires simple, palatable and healthy strategies. The objective of the present study was to determine the most effective dose of a novel viscous fibre supplement (PGX®) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water × 3) and six starchy foods with a range of GI values (52-72) along with 0 (inert fibre), 2.5 or 5 g granular PGX® dissolved in 250 ml water. GI testing according to ISO Standard 26,642-2010 was used to determine the reduction in GI. PGX® significantly reduced the GI of all six foods (P < 0.001), with an average reduction of 19 % for the 2.5 g dose and 30 % for the 5 g dose, equivalent to a reducing the GI by 7 and 15 units, respectively. Consuming small quantities of the novel functional fibre PGX®, mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.
Publication types
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Clinical Trial
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Comparative Study
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Randomized Controlled Trial
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Research Support, Non-U.S. Gov't
MeSH terms
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Adult
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Alginates / administration & dosage
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Alginates / adverse effects
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Alginates / therapeutic use*
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Blood Glucose
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Bread / adverse effects
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Cross-Over Studies
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Diet* / adverse effects
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Dietary Carbohydrates / adverse effects
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Dietary Fiber / administration & dosage
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Dietary Fiber / adverse effects
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Dietary Fiber / therapeutic use*
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Dietary Supplements* / adverse effects
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Drug Combinations
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Fast Foods / adverse effects
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Female
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Glycemic Index*
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Humans
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Hyperglycemia / blood
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Hyperglycemia / prevention & control*
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Male
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Polysaccharides, Bacterial / administration & dosage
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Polysaccharides, Bacterial / adverse effects
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Polysaccharides, Bacterial / therapeutic use*
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Postprandial Period
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Starch / adverse effects
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Viscosity
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Young Adult
Substances
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Alginates
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Blood Glucose
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Dietary Carbohydrates
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Dietary Fiber
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Drug Combinations
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PolyGlycoplex
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Polysaccharides, Bacterial
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Starch