Our Conclusive -Clinical Study

Conclusion:

As PGX^® is a highly viscous, functional fiber, it also demonstrates several physiological responses including, but not limited to maintaining healthy total and LDL cholesterol and uric acid levels. For the PGX group, their mean total cholesterol decreased by 14% and their mean LDL cholesterol by 17%.

Abstract:

Dietary fibre that develops viscosity in the gastrointestinal tract is capable of addressing various aspects of food intake control. The aim of this study was to assess subsequent food intake and appetite in relation to the level of viscosity following three liquid preloads each containing 5 g of either a high (novel viscous polysaccharide: PGX), medium (glucomannan: GLM), or low (cellulose: CE) viscosity fibre.

Methods:

In this double blind randomised controlled crossover trial 31 healthy weight adolescents (25F: 6 M, age 16.1 ±0.6 years; MBI 22.2 ± 3.7 kg/m2) consumed one of three preloads 90 minutes prior to an ad libitum pizza meal. Preloads were identical in taste, appearance, nutrient content and quality of fibre and differed in their viscosity (10, 410 and 700 poise for CE, GLM and PGX respectively).

Results:

Pizza intake was significantly lower (p = 0.008) after consumption of the high viscosity PGX (278 ± 111 g) compare to the median viscosity GLM (313 ± 123 g) and low viscosity GC (316 ± 138 g) preloads with no difference between the GLM and CE preloads. Appetite scores, and physical symptoms and 24-hour intake did not differ among treatment groups.