The session, chaired by Christine Pelkman, PhD, senior nutrition scientist and clinical research manager at Ingredion Incorporated, will highlight the work of four scientists exploring the benefits of resistant starch on carbohydrate metabolism. The researchers will review their investigations of the glycemic effects of a specific type of resistant starch – HI-MAIZE 260 – derived from a high-amylose maize (HAM-RS). HI-MAIZE 260 resistant starch is a natural, nutritional ingredient that delivers four important benefits, including weight management, glycemic management, energy management and digestive health.
Michael Keenan, PhD, Louisiana State University and Denise Robertson, PhD, University of Surrey, will give plenary lectures highlighting research on the effects of HI-MAIZE 260 resistant starch on fat metabolism and insulin sensitivity-based on numerous studies they’ve conducted over the past two decades.
Barbara Gower, PhD, University of Alabama-Birmingham, will share the results of a recent clinical trial studying the effects of HI-MAIZE 260 resistant starch on insulin sensitivity in women.
Maria Marco, PhD, University of California-Davis, will report on recent findings linking changes in gut microbiota with the metabolic benefits of HI-MAIZE 260 resistant starch.
WHO: International scientists, physicians, dietitians, food manufacturers, formulators, and nutrition and food and beverage trade media
WHEN: 8:15 – 9:45 a.m. Thursday, June 11, 2015
• 8:15 – 8:35 a.m. Review of mechanisms – Findings from Animal Models (Michael Keenan, PhD)
• 8:35 – 8:55 a.m. Clinical evidence – Findings from human trials (Denise Robertson, PhD)
• 8:55 – 9:10 a.m. Oral Abstract – Responders and non-responders – Baseline metabolic condition affects response to resistant starch (Barbara Gower, PhD)
• 9:10 – 9:25 a.m. Oral Abstract – Linking microbial consumption of resistant starch to functional outcomes (Maria Marco, PhD)
• 9:25 – 9:45 a.m. Panel Discussion (Michael Keenan, PhD, Denise Robertson, PhD, Barbara Gower, PhD, Maria Marco, PhD)
WHERE: DNSG 2015 – 33rd International Symposium on Diabetes and Nutrition
Intercontinental Toronto Yorkville Hotel
220 Bloor Street West
WHY: To learn about the benefits of resistant starch on carbohydrate metabolism and how it can be used in functional foods. For more information on the DNSG 2015 scientific program, please visit http://www.dnsg2015.ca/S1/index.php/program.