Leading Nutrition Scientists Provide Latest Findings on How to Drive Metabolism in The Right Direction

23 Oct 2015 --- At the recent 12th European Nutrition Conference (FENS) in Berlin, Germany, experts gathered from across the globe to discuss the importance of nutrition and health throughout a person’s life-cycle. During the conference, insights on recent scientific studies were delivered from leading experts at the BENEO-Institute Symposium. They demonstrated how smart ingredients are opening new doors to balanced blood sugar levels. Speaker comments included the following:

Prof. Jeyakumar Henry, Director of Clinical Nutritional Science at Singapore Institute for Clinical Sciences, Singapore: “Using experimental and clinical intervention studies, we have shown how carbohydrate rich foods can be reformulated to minimize glucose response in the human body. Scientists, clinicians, food manufacturers and consumers would all gain great benefits from understanding and selecting foods with a low glycaemic response, in their battle to reduce the risk of developing type 2 diabetes and obesity. Low glycaemic ingredients (e.g. isomaltulose, isomalt and dietary fibres) have been proven to be easily incorporated into final products, replacing high glycaemic carbohydrates.”

Prof. Patrice D. Cani, Louvain Drug Research Institute, Metabolism and Research, UCL, Belgium: “Research has shown that gut bacteria are communicating with host cells and thereby contribute to the regulation of energy, glucose and lipid homeostasis. Prebiotic-induced change in the gut flora increases gut peptides involved in appetite regulation, glucose metabolism, energy homeostasis and gut barrier function. Hence, the prebiotics inulin and oligofructose have the potential to manage obesity and related metabolic disorders.”

Prof. Andreas Pfeiffer, German Institute of Human Nutrition, Germany, who spoke on the metabolic benefits of Palatinose (isomaltulose) relating to gut hormone induced metabolic responses said: “The research indicates that Palatinose, being fully available but slowly absorbed contrary to high glycaemic sugars, influences gut hormones like GIP (glucose-dependent insulinotropic peptide) and GLP-1 (glucagon-like peptide-1) that increases postprandial insulin sensitivity. This metabolic mechanism makes this new low glycaemic sugar very interesting particularly with the increasing type 2 diabetes situation in mind.”

For further information on the topics discussed at European Nutrition Conference (FENS), Berlin, go to www.beneo.com/fens2015/