Abstract
BackgroundReductions in postprandial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide (NVP), PolyGlycopleX® (PGX®), to an OGTT or white bread. This study explores whether these reductions are sustained when NVP is added to a range of commonly consumed foods or incorporated into a breakfast cereal.MethodsTen healthy subjects (4M, 6F; age 37.3 ± 3.6 y; BMI 23.8 ± 1.3 kg/m2), participated in an acute, randomized controlled trial. The glycemic response to cornflakes, rice, yogurt, and a frozen dinner with and without 5 g of NVP sprinkled onto the food was determined. In addition, 3 granolas with different levels of NVP and 3 control white breads and one white bread and milk were also consumed. All meals contained 50 g of available carbohydrate. Capillary blood samples were taken fasting and at 15, 30, 45, 60, 90 and 120 min after the start of the meal. The glycemic index (GI) and the glycemic reduction index potential (GRIP) were calculated. The blood glucose concentrations at each time and the iAUC values were subjected to repeated-measures analysis of variance (ANOVA) examining for the effect of test meal. After demonstration of significant heterogeneity, differences between individual means was assessed using GLM ANOVA with Tukey test to adjust for multiple comparisons.ResultsAddition of NVP reduced blood glucose response irrespective of food or dose (p < 0.01). The GI of cornflakes, cornflakes+NVP, rice, rice+NVP, yogurt, yogurt+NVP, turkey dinner, and turkey dinner+NVP were 83 ± 8, 58 ± 7, 82 ± 8, 45 ± 4, 44 ± 4, 38 ± 3, 55 ± 5 and 41 ± 4, respectively. The GI of the control granola, and granolas with 2.5 and 5 g of NVP were 64 ± 6, 33 ± 5, and 22 ± 3 respectively. GRIP was 6.8 ± 0.9 units per/g of NVP.ConclusionSprinkling or incorporation of NVP into a variety of different foods is highly effective in reducing postprandial glycemia and lowering the GI of a food.Clinical Trial registrationNCT00935350.
Highlights
Reductions in postprandial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide (NVP), PolyGlycopleX® (PGX®), to an OGTT or white bread
NVP significantly reduced the incremental areas after the cornflakes (184.9 ± 28.5 vs. 132.7 ± 23.5 mmol.min/L, p < 0.02), and rice (185.6 ± 31.7 vs. 98.8 ± 17.1 mmol.min/L, p < 0.001) but not after the turkey dinner (126.8 ± 22.5 vs. 89.1 ± mmol.min/L) or yogurt and yogurt+NVP meals (92.4 ± 11.8 vs 84.9 ± 14.5 mmol.min/L)
There were no significant differences in incremental blood glucose areas between the mean of the white bread controls (WB) and the white bread and milk (WB+M) test meal (158.9 ± 20.7 vs 159.3 ± 28.2 mmol/L.min)
Summary
Reductions in postprandial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide (NVP), PolyGlycopleX® (PGX®), to an OGTT or white bread. Epidemiological evidence suggests that postprandial glucose levels have a stronger relationship with cardiovascular events than fasting glucose in individuals with glycemic control but that unavailable carbohydrate intake is important. Soluble viscous fibers are unique in that incorporation into the diet would both increase the unavailable carbohydrate intake and, in effect, lower the GI of the diet by their ability to flatten the postprandial glycemia [6,7]. Consumption of psyllium between meals over two weeks had no effect of blood cholesterol levels in modestly hypercholsterolemic individuals, consuming the same dose of psyllium when mixed with the food resulted in significant decreases in total and LDL cholesterol levels [12]
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