British Journal of Nutrition

Metabolism and Metabolic Studies

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

Jennie C. Brand-Millera1 c1, Fiona S. Atkinsona1, Roland J. Gahlera2, Veronica Kacinika4, Michael R. Lyona3a4 and Simon Wooda3a5

a1 Boden Institute of Obesity, Nutrition and Exercise, School of Molecular Bioscience, University of Sydney, Sydney, NSW 2006, Australia

a2 Factors Group R&D, Calgary, AB, Canada

a3 University of British Columbia, Food, Nutrition and Health Program, Vancouver, BC, Canada

a4 Canadian Centre for Functional Medicine, Coquitlam, BC, Canada

a5 InovoBiologic, Inc., Calgary, AB, Canada

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.

(Received July 18 2011)

(Revised September 05 2011)

(Accepted September 06 2011)

(Online publication October 10 2011)

Correspondence:

c1 Corresponding author: Professor J. C. Brand-Miller, email jennie.brandmiller@sydney.edu.au

Footnotes

Abbreviations: GI, glycaemic index