Ingredion Dietary Fiber Supports Blood Sugar Management: Study

27 Apr 2017 --- A clinical study, conducted by KGK Synergize and funded by Ingredion, has evaluated the short-term (post-prandial) blood sugar and insulin response of Versafibe 1490 dietary fiber and found that cookies containing this dietary fiber reduced blood glucose response by 48% and reduced serum insulin values by 46% versus control cookies made with maltodextrin.

The results of the study were published in the peer-reviewed scientific journal, Nutrients. This is the first study to establish the short-term health effect of the ingredient in a food product. Versafibe dietary fiber is part of Ingredion’s new line of low cost-in-use dietary fibers for manufacturers wanting to easily add fiber to foods.

The clinical study evaluated the blood glucose and insulin response of 28 healthy subjects after consuming a cookie made with Versafibe 1490 dietary fiber and refined wheat flour (24.1 g total dietary fiber) compared to a control cookie made with maltodextrin and refined wheat flour (0.5 g total dietary fiber).

In this randomized, double-blind, controlled trial, participants’ short-term blood glucose and insulin responses were measured for two hours after consuming the cookies. The cookies were matched for total weight, total carbohydrate, sugars, protein and fat. The Versafibe 1490 dietary fiber cookie reduced blood glucose response by 48% and reduced serum insulin values by 46% versus the control cookie.

“This study demonstrates that incorporating Versafibe 1490 dietary fiber into a practical baked good (cookie) may reduce blood glucose and insulin values after a meal in healthy adults,” says Maria Stewart, Ingredion’s clinical research lead, global nutrition R&D.

“Reduced blood sugar and blood insulin values after a meal are indicators of better blood sugar management. Healthy individuals, as well as individuals with compromised carbohydrate metabolism (e.g. pre-diabetics, Type-2 diabetics), benefit from improved blood sugar management by reducing the peaks and valleys of the blood glucose response” she adds.

The open access article, written by Stewart and J. Paul Zimmer, Director, Global Nutrition R&D of Ingredion, was published in Nutrients 9, no. 3: 237, “A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults.”

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