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Background: Diabetes and obesity are major health concerns in the United States. There are several lifestyle factors that contribute to the development of these conditions and diet plays a large role in both etiology and treatment of these diseases. Poor carbohydrate quality and excess caloric intake can contribute to obesity and the development of insulin resistance, eventually progressing into Type 2 diabetes (DM2) and its associated comorbidities. Resistant starch (RS), a type of dietary fiber, is thought to be a tool for prevention and treatment of obesity and DM2 due to its slow release of glucose post prandially, low energy density, and colonic health benefits from fermentation in the colon. Methods: Twenty healthy non-overweight/obese weight (n=10; BMI 18.5-24.9 kg/m) and overweight/obese (n=10; BMI > 25.0 kg/m) consumed, in random order, 3 breakfast corn porridges providing 25 g starch derived from corn lines varying in levels of resistant starch. The porridges contained 3.1%, 8.4% and 28.9% RS of total starch. Post-prandial blood glucose was measured using a glucometer at baseline, 15, 30, 60 and 120 minutes. Postprandial satiety using a 100 mm Visual Analog Scales (VAS) was measured at baseline, 30, 60, 120, and 180 minutes. Subjects recorded 24 h food intake and gastrointestinal symptoms upon completion of each visit. Results: There were no differences in post-prandial blood glucose, satiety, or food intake responses between non-overweight/obese and overweight/obese participants with

Postprandial effects of resistant starch corn porridges on blood glucose and satiety responses in non-overweight and overweight adults