Resistant Starch Product Shown to Improve Insulin Sensitivity

Research published in 2003 and 2005 by Dr Robertson and her colleagues have already demonstrated that consumption of Hi-maize resistant starch increased insulin sensitivity in people with normal blood glucose levels.

19 Aug 2009 --- Preliminary results from a University of Surrey clinical study found that the consumption of Hi-maize? resistant starch significantly increased insulin sensitivity in individuals with insulin resistance and metabolic syndrome. Reversing this insulin resistance may reduce the risk of developing type 2 diabetes as well as cardiovascular disease and could help to prevent some of the deaths that occur due to high blood glucose levels and related conditions.

The 8-week randomised, crossover study, conducted by Dr Denise Robertson and her colleagues at the University of Surrey in the UK and funded by Diabetes UK, showed that 10 overweight individuals with insulin resistance and metabolic syndrome who consumed 40 grams of dietary fibre from Hi-maize resistant starch per day increased their hepatic insulin sensitivity by 54 per cent, their peripheral (muscle) insulin sensitivity by 24 per cent, and their glucose uptake into forearm muscle by 68 per cent. They also had reduced fasting insulin levels, reduced postprandial insulin responses to a standardised meal and significantly lower levels of fasting non-esterified fatty acids (NEFAs). Insulin sensitivity was measured by hyperinsulinaemic-euglycemic insulin clamp (the gold standard for measuring insulin sensitivity) as well as indirectly via a meal tolerance test. These preliminary research results were presented at the Diabetes UK Annual Professional Conference, held 11-13 March 2009 in Glasgow, UK and published in the March issue of Diabetic Medicine.

“These improvements are actually bigger than you get with most blood glucose lowering drugs,” said Dr Robertson, Lecturer in Nutritional Physiology within the Postgraduate Medical School at the University of Surrey and the principal investigator of the study. “We are finding that subjects at increased risk of developing type 2 diabetes, such as those with metabolic syndrome, are more responsive to the insulin sensitising effects of resistant starch than people with normal blood glucose levels. The complete results of the study will be published as soon as the data from all the participants can be analysed.”

Research published in 2003 and 2005 by Dr Robertson and her colleagues have already demonstrated that consumption of Hi-maize resistant starch increased insulin sensitivity in people with normal blood glucose levels. The most recent 2005 study found a 33 per cent increase in insulin sensitivity following a meal tolerance test and a 14 per cent improvement in insulin sensitivity as measured by the euglycemic clamp in people with normal blood glucose levels. Another research team in China published a 2007 study that demonstrated that Hi-maize also increased insulin sensitivity in people with type 2 diabetes, as indirectly measured by a meal tolerance test.

National Starch Food Innovation developed Hi-maize in recognition of the vital role resistant starch plays in health and well-being. This dietary fibre offers multiple nutritionally important benefits when eaten as part of a healthy lifestyle. Hi-maize strengthens the body’s digestive defences by promoting a healthy digestive system and delivering prebiotic activities. It can also help control blood sugar ‘highs’ by improving the glycemic response. Easier to use than other fibres, Hi-maize enables manufacturers to enrich and add value in everyday foods such as bread, baked goods, cereals and pasta.

Julie Scott, European regulatory compliance manager, National Starch Food Innovation, comments, “This exciting new research helps to enhance the nutritional profile of Hi-maize. The study contributes to the body of emerging scientific evidence that can be used to support future health claims substantiation.”