Resistant Starch Improves Insulin Sensitivity
March 22, 2012
GLEN ELLYN, Ill. and AURORA, Colo.—Resistant starch was shown to improve insulin sensitivity at lower doses and to contribute to the day-long glycemic benefits of whole-grain foods, according to recent studies publicized by Corn Products International/National Starch Food Innovation.
A recent clinical trial conducted by Provident Clinical Research and Consulting, which will be published in the April 2012 Journal of Nutrition, found more than a 50% improvement in insulin sensitivity in overweight and obese men after consuming three tablespoons of Hi-maize resistant corn starch as a supplement in their diet. The study found that overweight or obese but non-diabetic male participants showed a 73% improvement in insulin sensitivity after receiving a 30 g/day dose of resistant starch and a 56% improvement in insulin sensitivity from a 15 g/day dose (statistically significant, P<0.05). This was the first study conducted using the lower 15 g/day dose of resistant starch.
A second study conducted by researchers at the University of Colorado and published in the Journal of Nutrition and Metabolism found the fermentable resistant starch component of whole grains and legumes may be responsible for the subsequent meal glycemic and insulin effects of these whole foods. The findings suggest eating intact whole grains and legumes at one meal helps to reduce the glycemic and insulin responses of the next meal, and even meals consumed the next day, because of the resistant starch.