Study finds resistant starch boosts satiety
March 11, 2010
by Jeff Gelski
BRIDGEWATER, N.J. — A study appearing on-line Feb. 17 in the American Journal of Clinical Nutrition showed the quantity of resistant starch in foods correlates with blood glucose response and reduced food intake after 2 hours.
The University of Toronto research team also found Hi-maize whole grain flour and Hi-maize resistant starch increased satiety and reduced food intake after 2 hours. This is the first time that resistant starch content alone has been shown to correlate with a satiety benefit, according to National Starch Food Innovation, Bridgewater, which offers Hi-maize products.
“This study suggests a dose response for resistant starch and satiety because of this positive correlation,” said G. Harvey Anderson, principal investigator of the study and professor of nutritional sciences at the University of Toronto. “It also suggests that the resistant starch content of starch-based fiber ingredients should be utilized as a predictive model in designing foods for enhanced satiety.”
Terry Finocchiaro, director of nutrition research and development for National Starch, was a contributing author for the study.
“The whole grain corn flour containing high levels of resistant starch enhanced satiety more robustly than we had expected or could have predicted based upon the resistant starch alone,” Dr. Finocchiaro said. “It appears that the non-starch components of Hi-maize whole grain corn flour enhance the benefits of resistant starch to produce even stronger satiety benefits.”
Sixteen men participated in one part of the study while another 17 men participated in the second part of the study. After consuming a standard breakfast, the participants consumed one of five soups. Three soups contained 50 grams of added starch-based ingredients. Two soups served as controls.