Consumption of the slow-digesting waxy maize starch leads to blunted plasma glucose and insulin response but does not influence energy expenditure or appetite in humans

Abstract

Limited research in humans suggests that slowly digestible starch may blunt the postprandial increase and subsequent decline of plasma glucose and insulin concentrations, leading to prolonged energy availability and satiety, compared to more rapidly digestible starch. This study examined the postprandial metabolic and appetitive responses of waxy maize starch (WM), a slow-digestible starch. It was hypothesized that the waxy maize treatment would result in a blunted and more sustained glucose and insulin response, as well as energy expenditure and appetitive responses. Twelve subjects (6 men and 6 women) (age, 23 ± 1 years; body mass index, 22.2 ± 0.7 kg/m2; insulin sensitivity [homeostatic model assessment], 16% ± 2%; physical activity, 556 ± 120 min/wk) consumed, on separate days, 50 g of available carbohydrate as WM, a maltodextrin-sucrose mixture (MS), or white bread (control). Postprandial plasma glucose and insulin, energy expenditure, and appetite (hunger, fullness, desire to eat) were measured over 4 hours. Compared to control, the 4-hour glucose response was not different for MS and WM, and the 4-hour insulin response was higher for MS (P < .005) and lower for WM (P < .05). Compared to MS, WM led to lower 4-hour glucose and insulin responses (P < .001). These differences were driven by blunted glucose and insulin responses during the first hour for WM. Postprandial energy expenditure and appetite were not different among treatments. These results support that WM provides sustained glucose availability in young, insulin-sensitive adults.

Resistant Starch and Energy Balance: Impact on Weight Loss and Maintenance

“…There is an important caveat to this data: it is possible that RS could change TEE via fermentation BUT almost all of the acute studies were too short to capture this effect. In healthy adults, fermentation of RS starts about 6–8 hours following meal ingestion (Sands, Leidy et al 2009) but all acute studies measured TEE over 5 hours or less. The kinetics of TEE for RS vs DS ingestion are very different.…”

Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch

“…This form of starch digestion is helpful for controlling and preventing large fluctuations in blood glucose levels. Large fluctuations can put stress on the regulatory system of glucose homoeostasis, leading to cell, tissue, and organ damage (Ludwig, 2002;Sands, Leidy, Hamaker, Maguire, & Campbell, 2009;Wolever, 2003). Therefore, improving food quality with higher amounts of SDS is becoming an area of interest for researchers from industry and academia, due to fewer amounts of SDS in thermal processing carbohydrate products.…”

Perlakuan Pada Roti Gandum Untuk Menurunkan Indeks Glikemiknya

“…Roti gandum dengan sifatnya yang memiliki indeks glikemik tinggi, pada umumnya digunakan sebagai kontrol dalam penelitian untuk membandingkan indeks glikemiknya dengan indeks glikemik produk lain yang diteliti (Sands et al 2009). …”