Effect of a Viscous Fiber Bar on Postprandial Glycemia in Subjects with Type 2 Diabetes

Flammang, A.M.; Kendall, David M.; Baumgartner, Carl J; Slagle, Trish D; Choe, Young Min

doi:10.1080/07315724.2006.10719553

Cited by 45 publications

(29 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…We also demonstrated that adding a soluble fiber supplement (10 g/d) to the normal diet for 6 wk resulted in a decrease in HbA1c in patients with T2D (13). The beneficial acute effect of soluble fiber intake (psyllium, b-glucan, and guar) on postprandial plasma glucose response was observed in patients with diabetes (14)(15)(16) after the consumption of a high-fiber meal (17) or single beverages or foods (18,19).…”

Section: Introductionmentioning

confidence: 81%

“…Other studies conducted in patients with T2D have evaluated the acute insulin response after consuming foods containing fiber but without testing different sources of fibers as we did (15)(16)(17)(18)(19). Only one study (17), conducted in a small sample of 8 patients with T2D, evaluated glucose and insulin responses after consuming a common meal.…”

Section: Discussionmentioning

confidence: 99%

“…A low postprandial response of plasma glucose after the consumption of soluble fiber was demonstrated in patients with diabetes (14)(15)(16)(17)(18). Most of these studies evaluated the response of insulin and glucose after the consumption of single foods: beverages (14,18), single cereal bars (16), or single breads (19).…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Plasma glucose and insulin responses after consumption of breakfasts with different sources of soluble fiber in type 2 diabetes patients: a randomized crossover clinical trial

Carvalho

Paula

Viana

et al. 2017

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

Background:The amount and quality of carbohydrates are important determinants of plasma glucose after meals. Regarding fiber content, it is unclear whether the intake of soluble fibers from foods or supplements has an equally beneficial effect on lowering postprandial glucose. Objective: The aim of our study was to compare the acute effect of soluble fiber intake from foods or supplements after a common meal on postprandial plasma glucose and plasma insulin in patients with type 2 diabetes (T2D). Design: A randomized crossover clinical trial was conducted in patients with T2D. Patients consumed isocaloric breakfasts (mean 6 SD: 369.8 6 9.4 kcal) with high amounts of fiber from diet food sources (total fiber: 9.7 g; soluble fiber: 5.4 g), high amounts of soluble fiber from guar gum supplement (total fiber: 9.1 g; soluble fiber: 5.4 g), and normal amounts of fiber (total fiber: 2.4 g; soluble fiber: 0.8 g). Primary outcomes were postprandial plasma glucose and insulin (0-180 min). Data were analyzed by repeated measures ANOVA and post hoc Bonferroni test. Results: A total of 19 patients [aged 65.8 6 7.3 y; median (IQR), 10 (5-9) y of T2D duration; glycated hemoglobin 7.0% 6 0.8%; body mass index (in kg/m 2 ) 28.2 6 2.9] completed 57 meal tests. After breakfast, the incremental area under the curve (iAUC) for plasma glucose [mg/dL $ min; mean (95% CI)] did not differ between high fiber from diet (HFD) [7861 (6257, 9465)] and high fiber from supplement (HFS) [7847 (5605, 10,090)] (P = 1.00) and both were lower than usual fiber (UF) [9527 (7549, 11,504)] (P = 0.014 and P = 0.037, respectively). iAUCs [mIU/mL $ min; mean (95% CI)] did not differ (P = 0.877): HFD [3781 (2513, 5050)], HFS [4006 (2711, 5302), and UF [4315 (3027, 5603)]. Conclusions: Higher fiber intake was associated with lower postprandial glucose at breakfast, and the intake of soluble fiber from food and supplement had a similar effect in patients with T2D. This trial was registered at clinicaltrials.gov as NCT02204384.Am J Clin Nutr 2017;106:1238-45.

show abstract

Section: Introductionmentioning

confidence: 81%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Plasma glucose and insulin responses after consumption of breakfasts with different sources of soluble fiber in type 2 diabetes patients: a randomized crossover clinical trial

Carvalho

Paula

Viana

et al. 2017

The American Journal of Clinical Nutrition

View full text Add to dashboard Cite

show abstract

“…In this line of research, studies done by Flamammg et al (2006) showed a lower glycemic and insulin response in individuals who consumed cereal bars enriched with soluble fiber (guar gum) as compared to those who consumed commercial bars low in fiber.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol

et al. 2016

View full text Add to dashboard Cite

The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the ingredients. In a comprehensive assessment through the RSM, the bars coming from the treatments 5 and 11 provided the best results and when submitted to sensory evaluation they were not statistically different. Although these bars have presented reduction of 15 to 20% in calorific value, according to the DRC 54/2012 they cannot be considered products with a reduced caloric value. These bars also presented considerable level of soluble fiber (more than 3% inulin).

show abstract

“…Cohort studies have consistently shown reductions in risk for diabetes and cardiovascular disease (CVD) in those who consumed high-fiber foods and larger amounts of whole grain cereals [52][53][54][55][56][57][58] . Controlled trials have also suggested that there may be a benefit for increased fiber in terms of improved glucose tolerance [59][60][61][62] . Viscous fibers have been shown to slow the rate of nutrient absorption [63] , and this aspect of metabolism has been demonstrated to reduce insulin requirements, possibly offering a reason why high-viscous fiber diets may be effective [64,65] .…”

Section: Fiber and Whole Grainsmentioning

confidence: 99%

Nutritional Determinants of the Metabolic Syndrome

Josse

Jenkins²,

Kendall³

2008

Lifestyle Genomics

View full text Add to dashboard Cite

The metabolic syndrome has attracted interest because of its relevance to major contemporary chronic diseases associated with inactive lifestyles and the abundance of food, both of which have resulted in a way of life which challenges our genetic makeup. Changing the fuel mix by the introduction of more monounsaturated and polyunsaturated fatty acids, a reduction in saturated fatty acids, an increase in fiber, and the use of low glycemic index slow-release carbohydrate foods may make a difference, as will increasing the amount of vegetable protein and plant foods such as nuts, rich in monounsaturated fatty acids and antioxidant systems. Nevertheless, these supportive measures will be overwhelmed in the absence of calorie restriction combined with adequate energy expenditure. This situation appears to be one where the subsidiary solutions are complex and the central issue is simple.

show abstract

Effect of a Viscous Fiber Bar on Postprandial Glycemia in Subjects with Type 2 Diabetes

Cited by 45 publications

References 14 publications

Plasma glucose and insulin responses after consumption of breakfasts with different sources of soluble fiber in type 2 diabetes patients: a randomized crossover clinical trial

Plasma glucose and insulin responses after consumption of breakfasts with different sources of soluble fiber in type 2 diabetes patients: a randomized crossover clinical trial

Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol

Nutritional Determinants of the Metabolic Syndrome

Contact Info

Product

Resources

About