Effect of adding the novel fiber, PGX®, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels - a randomized, controlled trial

Nutrition Journal

Research

Veronica Kacinik¹  Michael Lyon²  Thomas MS Wolever³  Alexandra L Jenkins³ 

[1] Canadian Centre for Functional Medicine, V3K 6Y2, Coquitlam, BC, Canada;Canadian Centre for Functional Medicine, V3K 6Y2, Coquitlam, BC, Canada;Food, Nutrition and Health Program, University of British Columbia, V6T 1Z4, BC, Canada;Glycemic Index Laboratories, Inc, M5C 2N8, Toronto, ON, Canada;

关键词: Test Meal;    Glycemic Index;    White Bread;    Psyllium;    Blood Glucose Response;   

DOI  :  10.1186/1475-2891-9-58

 received in 2010-02-27, accepted in 2010-11-22,  发布年份 2010

来源: Springer

【 摘 要 】

BackgroundReductions in postprandial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide (NVP), PolyGlycopleX® (PGX®), to an OGTT or white bread. This study explores whether these reductions are sustained when NVP is added to a range of commonly consumed foods or incorporated into a breakfast cereal.MethodsTen healthy subjects (4M, 6F; age 37.3 ± 3.6 y; BMI 23.8 ± 1.3 kg/m2), participated in an acute, randomized controlled trial. The glycemic response to cornflakes, rice, yogurt, and a frozen dinner with and without 5 g of NVP sprinkled onto the food was determined. In addition, 3 granolas with different levels of NVP and 3 control white breads and one white bread and milk were also consumed. All meals contained 50 g of available carbohydrate. Capillary blood samples were taken fasting and at 15, 30, 45, 60, 90 and 120 min after the start of the meal. The glycemic index (GI) and the glycemic reduction index potential (GRIP) were calculated. The blood glucose concentrations at each time and the iAUC values were subjected to repeated-measures analysis of variance (ANOVA) examining for the effect of test meal. After demonstration of significant heterogeneity, differences between individual means was assessed using GLM ANOVA with Tukey test to adjust for multiple comparisons.ResultsAddition of NVP reduced blood glucose response irrespective of food or dose (p < 0.01). The GI of cornflakes, cornflakes+NVP, rice, rice+NVP, yogurt, yogurt+NVP, turkey dinner, and turkey dinner+NVP were 83 ± 8, 58 ± 7, 82 ± 8, 45 ± 4, 44 ± 4, 38 ± 3, 55 ± 5 and 41 ± 4, respectively. The GI of the control granola, and granolas with 2.5 and 5 g of NVP were 64 ± 6, 33 ± 5, and 22 ± 3 respectively. GRIP was 6.8 ± 0.9 units per/g of NVP.ConclusionSprinkling or incorporation of NVP into a variety of different foods is highly effective in reducing postprandial glycemia and lowering the GI of a food.Clinical Trial registrationNCT00935350.

【 授权许可】

CC BY   
© Jenkins et al; licensee BioMed Central Ltd. 2010