Submitted to: International Congress of Nutrition
Publication Type: Abstract only
Publication Acceptance Date: 4/1/2001
Publication Date: 11/1/2001
Citation: Behall, K.M., Scholfield, D.J., Hallfrisch, J.G., Liljeberg-Elmstah, H.G. 2001. Comparison of glucose and insulin responses to different levels of amylose and b-glucan. Interpretive Summary: n/a
Technical Abstract: High amylose starch and high soluble fiber-containing foods have been reported to lower blood glucose and insulin levels. Previous studies conducted at BHNRC have found improved glucose and insulin responses after consumption of soluble oat fiber, high amylose cornstarch, and high fiber diets. This study sought to determine if high amylose starch and oat fiber (soluble fiber source) improve glucose and insulin response independently. Twenty women (10 moderately overweight), aged 35-55 were fed a controlled equilibration diet for 3 days in conjunction with each test. On day three, fasting subjects consumed glucose (1 g glucose/kg body weight) or one of 9 muffins containing 30, 50, or 70% amylose cornstarch (1 gm carbohydrate/ kg body weight) and approximately 0.5, 1.2 or 5 g of -glucan/100 g carbohydrate. The 10 tolerance tests were fed in a Latin Square design. Blood samples were collected at fasting, «, 1, 2, 3, and 4 hr after the test meal and «, 1, and 2 hr after a standardized lunch. Data were analyzed by using a mixed-procedure ANOVA program. Insulin response was significantly different by treatment (P<0.001). The highest B-glucan level was the most effective in lowering insulin response. Glucose response was significantly different by treatment (P<0.0002) and treatment by time (P<0.025). Both high B-glucan and high amylose reduced glucose response significantly post-tolerance test and post second meal. The greatest reduction in area under the curve occurred after the tolerances containing high B-glucan and mixed or high amylose starch and after the second meals following all high B-glucan tolerances regardless of starch. Soluble fiber appears to have a greater affect on glucose and insulin postprandial response than does high amylose starch.