Substitution of Corn Starch with Resistant Starch Type 4 in a Breakfast Bar Decreases Postprandial Glucose and Insulin Responses: A Randomized, Controlled, Crossover Study.

ABSTRACT:

Background

Resistant starches type 4 (RS4) are chemically modified starches that are resistant to digestion by human enzymes.

Objective

We aimed to test our hypothesis that replacement of standard starch with RS4 in a baked breakfast bar would decrease postprandial glycemic and insulinemic responses in healthy adults.

Methods

In this double-blind, randomized crossover study, 21 healthy adults [10 men; 20-45 y old; BMI (kg/m²): 19.3-27.0] consumed a baked breakfast bar containing tapioca-based RS4 (Actistar 75330; Cargill, Inc.) or a macronutrient-matched control bar, delivering 32 g and 4 g of dietary fiber, respectively. Primary outcome was the incremental area under the curve (iAUC_{0-120 min}) for postprandial capillary glucose. Other outcomes in

SUBMITTER: Mah E 

PROVIDER: S-EPMC6186909 | biostudies-literature | 2018 Oct

REPOSITORIES: biostudies-literature