WESTCHESTER, ILL. — Ingredion Inc. has submitted a health claim petition to the Food and Drug Administration for high-amylose corn resistant starch and reduction of risk for type diabetes, the company said Sept. 15. The petition is under review as a qualified health claim, Ingredion said.
Eight clinical trials showed Hi-Maize resistant starch from high-amylose corn improved insulin sensitivity or other biomarkers accepted by the F.D.A. as evidence of reduced risk of type 2 diabetes, Westchester-based Ingredion said.
|Christine Pelkman, Ph.D., senior nutrition scientist and clinical research manager at Ingredion|
“Ingredion collaborated with external scientific and regulatory experts who indicated that these findings provide a strong basis for a health claim petition for reducing the risk for this disease,” said Christine Pelkman, Ph.D., senior nutrition scientist and clinical research manager at Ingredion.
Hi-Maize resistant starch, a dietary fiber, is resistant to digestion. It may be incorporated into such food items as pasta, smoothies, bread, muffins and other baked foods.“Hi-Maize resistant starch can help food manufacturers and formulators create innovative, healthier products that address one of the leading health concerns of consumers in the U.S.,” said Lorraine Niba, Ph.D., global director, nutrition, at Ingredion.