Clinical Study

Conclusion:

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. Inulin, a popular dietary fibre, had no effect on lowering the GI of the foods.

The authors concluded that: 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.

Abstract:

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.

Methods:

Healthy subjects (n 10) consumed glucose sugar (50 g in water × 3) and six starchy foods ( Kellogg^® Corn Flakes, Quaker^® Oats, McCain Fries, McCain Potatoes, Wonderwhite bread, Uncle Bens^® Jasmine Rice), with a range of GI values (52–72) along with 0 (inert fibre, Inulin), 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.

Results:

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. Inulin, a popular dietary fibre, had no effect on lowering the GI of the foods.

The authors concluded that: 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.