Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods

• Published in: British journal of nutrition 2012-07, Vol.108 (2), p.245-248
• Main Authors: BRAND-MILLER, Jennie C, ATKINSON, Fiona S, GAHLER, Roland J, KACINIK, Veronica, LYON, Michael R, WOOD, Simon
• Format: Article
• Language: English
• Subjects: Adult; Alginates - administration & dosage; Alginates - adverse effects; Alginates - therapeutic use; Biological and medical sciences; Blood Glucose; Bread - adverse effects; Carbohydrates; Cross-Over Studies; Diet; Diet - adverse effects; Dietary Carbohydrates - adverse effects; Dietary fiber; Dietary Fiber - administration & dosage; Dietary Fiber - adverse effects; Dietary Fiber - therapeutic use; Dietary Supplements - adverse effects; Drug Combinations; Fast Foods - adverse effects; Feeding. Feeding behavior; Female; Food; Fundamental and applied biological sciences. Psychology; Glycemic Index; Humans; Hyperglycemia - blood; Hyperglycemia - prevention & control; Male; Nutrition research; Polysaccharides, Bacterial - administration & dosage; Polysaccharides, Bacterial - adverse effects; Polysaccharides, Bacterial - therapeutic use; Postprandial Period; Starch - adverse effects; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Viscosity; Young Adult
• ISSN: 0007-1145; 1475-2662
• DOI: 10.1017/S0007114511005447

The development of lower-glycaemic index (GI) foods requires simple, palatable and healthy strategies. The objective of the present study was to determine the most effective dose of a novel viscous fibre supplement (PGX®) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water × 3) and six starchy foods with a range of GI values (52-72) along with 0 (inert fibre), 2.5 or 5 g granular PGX® dissolved in 250 ml water. GI testing according to ISO Standard 26,642-2010 was used to determine the reduction in GI. PGX® significantly reduced the GI of all six foods (P < 0.001), with an average reduction of 19 % for the 2.5 g dose and 30 % for the 5 g dose, equivalent to a reducing the GI by 7 and 15 units, respectively. Consuming small quantities of the novel functional fibre PGX®, mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.