A High Fiber Cookie Made with Resistant Starch Type 4 Reduces Post-Prandial Glucose and Insulin Responses in Healthy Adults

Abstract

Distarch phosphate is a resistant starch type 4 (RS4) containing phosphodiester cross-links within and between starch molecules. This study examined the glycemic effects of VERSAFIBE 1490™ resistant starch, a distarch phosphate derived from potato, containing 90% total dietary fiber (TDF, AOAC 991.43 method). In this double-blind, randomized, placebo-controlled, cross-over study, 28 healthy adults consumed a cookie containing 24 g fiber from distarch phosphate (fiber cookie) or a control cookie containing 0.5 g fiber that was matched for fat, protein, and total carbohydrate content. Intravenous blood glucose, intravenous blood insulin, and capillary glucose were measured for two hours after cookie consumption. The fiber cookie reduced the post-prandial blood glucose incremental area under the curve from 0 to 120 minutes (iAUC0-120min) by 44% (p = 0.004) and reduced the maximum glucose concentration (Cmax0-120min) by 8% (p = 0.001) versus the control cookie. Consumption of the fiber cookie resulted in a significant 46% reduction of the post-prandial serum insulin iAUC0-120min (p < 0.001) and a 23% reduction in Cmax0-120min (p = 0.007) versus the control cookie. This study shows that distarch phosphate RS4 can be incorporated into a cookie and significantly reduce post-prandial glucose and insulin responses in healthy adults.

Novel Resistant Starch Type 4 Products of Different Starch Origins, Production Methods, and Amounts Are Not Equally Fermented when Fed to Sprague‐Dawley Rats

“…Thus, the amounts of RS4 as total fiber were well within the human fiber requirement in our rat model. The third difference in production of the RS4 products was the modification of the starch to produce RS4, which was by phosphate cross‐linking or acid hydrolysis and heat treatment . We therefore propose these three mechanistic differences in the RS4 products that might determine fermentability, which include the origin of the starch, the amount of starch available for fermentation, and the different methods of production used for the RS4 products.…”

“…RS3 is nongranular, “retrograded amylose” found in foods that are cooked and then cooled such as potatoes and puddings. Resistant starch type 4 (RS4) is chemically‐modified starch generated by several different methods, including the addition of ester cross‐links between starch molecules, the addition of chemical constituent groups, or by acid hydrolysis and heat treatment . These methods alter the chemical and physical properties of the starch which reduce its digestibility by preventing enzymatic accessibility and/or degradation .…”

Dietary fibre as prebiotics in nutrition

“…In another clinical study the acute, post-prandial glycaemic and insulinemic response to a cookie containing resistant starch in the form of distarch phosphate (VERSAFIBE 1490 resistant starch) was as-sessed in healthy adults. This study showed that distarch can be incorporated into a cookie and significantly reduced post-prandial glucose and insulin responses in healthy adults (33).…”

Effects of resistant starch type 4 supplementation of bread on in vitro glycemic index value, bile acid‐binding capacity, and mineral bioavailability

“…RS4 is a distinctive class of RS due to the large variety of possible chemical modifications, which might decrease digestibility (Stewart & Zimmer, 2017) and can be produced from various starch sources such as maize, tapioca, and potato.…”

“…Functional properties of RS4 can vary depending on the source of starch and type of chemical modification (Sajilata & Singhal, 2005;Stewart & Zimmer, 2017). These variations affect their functionality, digestibility, and fermentability as they are added into food formulations (Maningat & Seib, 2013;Stewart, Wilcox, Bell, Buggia, & Maki, 2018).…”