Document Detail


Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods.
MedLine Citation:
PMID:  22017917     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
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. Healthy subjects (n 10) consumed glucose sugar (50 g in water × 3) and six starchy foods with a range of GI values (52-72) along with 0 (inert fibre), 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. 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. 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.
Authors:
Jennie C Brand-Miller; Fiona S Atkinson; Roland J Gahler; Veronica Kacinik; Michael R Lyon; Simon Wood
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-10-10
Journal Detail:
Title:  The British journal of nutrition     Volume:  -     ISSN:  1475-2662     ISO Abbreviation:  -     Publication Date:  2011 Oct 
Date Detail:
Created Date:  2011-10-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0372547     Medline TA:  Br J Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  1-4     Citation Subset:  -    
Affiliation:
Boden Institute of Obesity, Nutrition and Exercise, School of Molecular Bioscience, University of Sydney, Sydney, NSW 2006, Australia.
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