Study Shows Standardized White Bean Extract Reduces the GI of White Bread

26/01/06 Phase 2 Starch Neutralizer, a proprietary, standardized extract of the white bean, has been shown to significantly reduce the Glycemic Index (GI) of white bread in a recent clinical study, according to Jay Udani, M.D., who presented his findings at the Third Annual Natural Supplements: An Evidence-Based Update Conference, Sponsored by the Scripps Center for Integrative Medicine.

“The study demonstrated a reduction of the Glycemic Index of white bread with the addition of adequate amounts of Phase 2,” said Udani, medical director, Pacific West Research. “The GI of white bread was significantly decreased by the addition of 3000 mg of the Phase 2 brand white bean extract in powder form. At that dose, the GI was reduced by 20.23 points, or 39.07%,” said Udani. “All other tested dosage and formulations (except the 1500 mg capsule form) showed clinically meaningful reductions in the Glycemic Index without reaching statistical significance.”
 
Udani utilized the Food and Agriculture Organization (FAO) standard method of Glycemic Index testing by performing an open-label, 6-arm crossover study involving 13 randomized subjects. Glycemic Index testing was performed on commercially available white bread with, and without, the addition of Phase 2 capsules and Phase 2 powder, each in dosages of 1500 mg, 2000 mg, and 3000 mg.
Pharmachem’s Director of New Product Development, Mitch Skop, said, “We’re extremely pleased with this outcome. The GI is becoming an important measure of a healthy diet, and now we can show that in proper dosages, Phase 2 will not only reduce the absorption of starch calories, but can also lower the GI of starchy foods.”

Phase 2 had previously been shown to delay the digestion and absorption of carbohydrates in a pilot study, and to reduce weight in two human weight loss studies. The ingredient is used in a variety of weight loss supplements sold worldwide.
 
“With the appropriate dose and formulation, the Phase 2 white bean extract appears to be a novel and potentially effective method for reducing the GI of existing foods without modifying their ingredient profile,” added Udani. “Given the potential health benefits of a low GI diet, further study of Phase 2 at adequate dosage/formulation combinations with other high GI foods should be considered.”