Interventions to lower the glycemic response to carbohydrate foods with a low-viscosity fiber (resistant maltodextrin): meta-analysis of randomized controlled trials.

The American Journal of Clinical Nutrition
Geoffrey Livesey, Hiroyuki Tagami

Abstract

The glycemic response to diet has been linked with noncommunicable diseases and is reduced by low-palatable, viscous, soluble fiber (1). Whether a palatable, low-viscous, soluble fiber such as resistant maltodextrin (RMD) has the same effect is unclear. The objective was to assess evidence on the attenuation of the blood glucose response to foods by < or = 10 g RMD in healthy adults. We conducted a systematic review of randomized, placebo-controlled trials with the use of fixed- and random-effects meta-analyses and meta-regression models. We found data from 37 relevant trials to April 2007. These trials investigated the attenuation of the glycemic response to rice, noodles, pastry, bread, and refined carbohydrates that included 30-173 g available carbohydrate. RMD was administered in drinks or liquid foods or solid foods. Placebo drinks and foods excluded RMD. Percentage attenuation was significant, dose-dependent, and independent of the amount of available carbohydrate coingested. Attenuation of the glycemic response to starchy foods by 6 g RMD in drinks approached approximately 20%, but when placed directly into foods was approximately 10% -- significant (P < 0.001) by both modes of administration. Study quality analyses, fun...Continue Reading

Citations

Dec 12, 2012·Indian Journal of Endocrinology and Metabolism·Ahmad AfaghiMahsa Afaghi
Aug 28, 2010·Journal of Nutrition and Metabolism·Enas K Al-TamimiMark D Haub
Jan 16, 2015·Critical Reviews in Food Science and Nutrition·Bhupinder KaurJeyakumar Henry
Sep 13, 2015·Biochimie·Rebecca S WilliamsDorit Samocha-Bonet
Feb 15, 2014·International Journal of Food Sciences and Nutrition·Ni-Jung WuBe-Jen Wang
Mar 8, 2019·Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquée, Nutrition Et Métabolisme·Jennifer J LeeNick Bellissimo
Jun 18, 2019·Critical Reviews in Food Science and Nutrition·Gabrielli Barbosa de CarvalhoLiliane Viana Pires
Feb 25, 2021·Nutrition and Health·Mohammad Reza AminiSakineh Shab-Bidar
May 1, 2021·Antioxidants·Antonio SchiattarellaGianluca Rizzo

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