Study shows resistant starch affects satiety
April 14, 2009
by FoodBusinessNews.net Staff
Resistant starch and corn bran had the most impact on satiety in a study that also involved a low-fiber treatment and polydextrose. The study involved researchers from the University of Minnesota in Minneapolis and General Mills’ Bell Institute of Health and Nutrition in Minneapolis. Results of the study were published in the February issue of Nutrition Research.
Twenty healthy people participated in the acute, randomized, double-blind, crossover study. On five separate visits, fasting subjects consumed for breakfast either a low-fat muffin with 1.6 grams of fiber or one of four high-fiber muffins with fiber levels ranging from 8 grams to 9.6 grams. The subjects used four questions on visual analogue scales to rate satiety at baseline and at regular intervals for 180 minutes after eating the muffins.
While the Institute of Medicine lists naturally occurring resistant starch as dietary fiber, the Food and Drug Administration has never officially recognized resistant starch as dietary fiber.
Resistant starch will be the focus of presentations at "The Best of Food Thinking 2009," the Institute of Food Technologists’ annual meeting and food exposition scheduled for June 6-9 in Anaheim, Calif. A symposium "Resistant starch and health" will take place June 7. On June 9, Mark Haub, an associate professor in the Department of Human Nutrition at Kansas State University, will give details on efforts to increase the number of studies involving type 4 resistant starch, which is chemically modified.