Hi-maize Resistant Starch Reduces BMI and Improves Insulin Sensitivity in Type 2 Diabetics – Study

24/08/07 National Starch Food Innovation has announced that a new clinical study published in the March issue of the Chinese Journal of Preventive Medicine found that the consumption of Hi-maize resistant starch reduced weight as measured by Body Mass Index (BMI) and increased insulin sensitivity in individuals with type 2 diabetes. The 4-week study , conducted by Wen-qing Zhang and colleagues at the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention in Beijing, China, showed that 40 individuals with diabetes who consumed 30 grams of Hi-maize resistant starch per day significantly reduced their Body Mass Index, fasting insulin levels, glucose response, fructosamine, total cholesterol and triglyderide levels and significantly increased their insulin sensitivity.

The study showed that dietary consumption of Hi-maize resistant starch resulted in a significant decrease in weight as measured by BMI. Previously published studies have shown that dietary consumption of Hi-maize resistant starch increases lipid oxidation in healthy people , and increases satiety biomarkers in animals, both of which may be mechanisms contributing to changes in weight. In addition, numerous animal studies have found that dietary consumption of Hi-maize resistant starch resulted in significant reductions in body fat.

This study also showed that dietary consumption of Hi-maize resistant starch by type 2 diabetics increased relative insulin sensitivity by 10 to 15 percent and decreased relative fasting insulin levels by more than 20 percent. Previously published studies have shown that dietary consumption of Hi-maize resistant starch increases insulin sensitivity in healthy individuals.

Insulin resistance and abdominal obesity are the underlying risk factors for “metabolic syndrome,” which affects more than 50 million Americans, according to the American Heart Association and the National, Lung and Blood Institute’s Scientific Statement issued in 2005. They estimated that metabolic syndrome confers an approximate two-fold increase in relative risk for cardiovascular disease and an approximate five-fold increase in the risk of developing type 2 diabetes.

“Last September, the American Diabetes Association recognized the potential for natural resistant starch from high amylose corn to be used in managing blood sugar levels in diabetics. At that time, however, there was limited information in individuals with diabetes,” said Rhonda Witwer, Business Development Manager, Nutrition, National Starch Food Innovation. “While there is a strong body of evidence on the metabolic benefits of Hi-maize resistant starch in healthy individuals, it is exciting to see evidence that Hi-maize benefits extend to individuals with diabetes.”

This study adds to the more than 160 published studies, including more than 50 human clinical studies, conducted over the last 15 years, which show that natural Hi-maize resistant starch from high amylose corn provides numerous health benefits as a better-for-you carbohydrate. In addition, Hi-maize resistant starch helps food manufacturers meet consumer demand for great tasting foods delivering higher levels of dietary fiber, as it does not negatively impact the flavor and texture of processed foods.

Hi-maize resistant starch, the 5-in-1 Fiber, is made by National Starch Food Innovation and is the only natural resistant starch available with proven health benefits. More than 160 peer-reviewed studies have been published on the benefits of this type of natural resistant starch.