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Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods

  • Jennie C. Brand-Miller (a1), Fiona S. Atkinson (a1), Roland J. Gahler (a2), Veronica Kacinik (a3), Michael R. Lyon (a4) (a3) and Simon Wood (a4) (a5)...

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. 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.

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Copyright

Corresponding author

*Corresponding author: Professor J. C. Brand-Miller, email jennie.brandmiller@sydney.edu.au

References

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Keywords

Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods

  • Jennie C. Brand-Miller (a1), Fiona S. Atkinson (a1), Roland J. Gahler (a2), Veronica Kacinik (a3), Michael R. Lyon (a4) (a3) and Simon Wood (a4) (a5)...

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