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INDUCED FIBER VISCOSITY TRIPLES ITS EFFECT ON POSTPRANDIAL BLOOD GLUCOSE RESPONSE
Author(s) -
Breitman Pearl L.,
Ezatagha Adish,
Panahi Shirin,
Vuksan Vladimir
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a599-a
Subject(s) - postprandial , viscosity , blood viscosity , fiber , medicine , food science , chemistry , materials science , insulin , composite material , organic chemistry
This study examined the effects of modifying fiber viscosity, by dose and treatment methods, on glycemic response. On 16 occasions, in a single‐blinded, randomized, crossover design, 8 healthy subjects (4M:4F, 33.6±3.5 yrs) consumed glucose drinks (with 25 or 50g carbohydrates (CHO)) plus psyllium (0,3,6or 9g) that was either treated (induced viscosity) or untreated (inherent viscosity). The induced viscosity treatment was a combination of heat, mechanical energy, aeration and gradual cooling. Hardness, which is highly correlated with viscosity (r=0.98, p=0.0034), was used to measure meal viscosity (Instron, Canton, MA). Log hardness was directly proportional to dose (r=0.99, p=0.0056) and heat treatment (r=0.99, p<0.0002) and inversely proportional (p=0.002) to incremental blood glucose area under the curve (AUC) at 25g (r=−1.00, p=0.0001) and 50g (r=−0.094, p=0.0004) CHO. A strong inverse correlation existed between fiber‐to‐nutrient ratio and % AUC reduction (inherent: r=−0.95, p=0.0043; induced: r=−0.098, p=0.0009). Viscosity of meals is an important predictor of postprandial glycemic response when fiber‐to‐nutrient ratio is considered. A novel procedure that treats soluble fiber to triple its viscosity and reduce postprandial blood glucose can be highly regarded by industry, since it may be easier to incorporate into foods, and also by individuals, who could consume fiber at lower quantities and still achieve health benefits. Travel grant: Inovobiologic Inc. Calgary