Eight‐hr postprandial glycemic profiles after consumption of starch versus maltodextrin

A pilot study was conducted comparing glycemic responses to two starch ingredients vs maltodextrin (MD). A secondary objective was to compare two methods of blood glucose (BG) sampling – continuous interstitial glucose using an ambulatory glucose‐monitoring device (AGD), and capillary blood using a finger‐prick (FP) method. On three occasions, subjects consumed a breakfast of yogurt and 50 g of carbohydrate from a low‐fiber raw starch, a high‐fiber starch derived from high‐amylose maize (HI‐MAIZE ©260) or MD. Twelve men were tested with the FP method, and 8 with the AGD. For FP BG, a significant time*ingredient interaction was observed (p = 0.017). Higher values were observed for MD vs the two starches in the 90‐min period after breakfast. Over the remainder of the day, FP BG for MD tended to fall below the two starch conditions, but differences were small (~ 6 mg/dL, p = 0.07). In contrast, the AGD showed more differentiated profiles. In particular, a steep fall in BG was detected 3 hr after MD ingestion (~ 30% below baseline) whereas the FP method showed no fall. Both starches clearly mitigated this precipitous fall, with values at 3‐hr ~ 25% higher than MD (AGD), whereas the FP method showed little differences (~ 5%) between means. These results show that starch can prevent postprandial glycemic lows and that the FP method of sampling may lack the sensitivity needed to detect this effect. Supported by Ingredion Inc.