This benefit was realized at the next meal and over 24 hours compared to control meals delivering equal amounts of energy and glycemic carbohydrates. Researchers also found the resistant starch significantly reduced the postprandial insulin response, even though the meals delivered equal amounts of glycemic carbohydrates.
The randomized, single-blind, balanced crossover study investigated the acute effects of consuming Hi-maize resistant starch on a group of healthy men, ages 19-31 years, with a healthy weight. They consumed two equal portions of resistant starch, stirred into a mousse, as part of a standard breakfast and lunch meal. Blood samples and VAS questionnaires were collected every 30 minutes for 7 hours followed by an ad libitum dinner meal. Diet diaries were used to report snacks consumed in the evening. Consumption of resistant starch resulted in an average of 88 fewer kilocalories (a reduction of 6.6% compared to the control) being consumed at the dinner meal and an average of 321 fewer kilocalories (a reduction of 9.6% compared to the control) over 24 hours. The participants reported no difference in their feelings of hunger, fullness or prospective food consumption during the study. For further information: www.foodinnovation.com