• Maria L Stewart and J Paul Zimmer.
• Global Nutrition R&D, Ingredion Incorporated, Bridgewater, New Jersey, USA. Electronic address: Maria.stewart@ingredion.com.
• Nutrition. 2018 Sep 1; 53: 59-63.

ObjectivesVERSAFIBE™ 2470 resistant starch (RS) is an RS type 4 that is derived from high-amylose maize starch,70% total dietary fiber (TDF; AOAC method 2009.01). This was a randomized, double-blind, crossover study to evaluate the postprandial blood glucose and insulin responses of healthy adults (n = 28) after the consumption of a muffin top made with VERSAFIBE™ 2470 RS (11.6 g TDF fiber muffin top) or a control muffin top (0.9 g TDF).MethodsThe muffin tops were matched for weight, total carbohydrate, sugars, protein, and fat. During each treatment period, subjects consumed a standard evening meal, fasted for 12 h, and arrived at the study clinic the following morning. Serum glucose, serum insulin, and capillary glucose were measured at 0, 15, 30, 45, 60, 90, and 120 min after muffin top consumption. The subjects completed a 7-d washout period between treatments.ResultsThe consumption of the fiber muffin top resulted in a significant 33% reduction in postprandial serum glucose incremental area under the curve from 0 to 120 min and an 8% decrease in maximum glucose concentration versus the control muffin (P = 0.037 and P = 0.007, respectively). The fiber muffin top reduced postprandial serum insulin incremental area under the curve from 0 to 120 min by 38% compared with the control muffin top (P <0.001), which aligns with the blood glucose data.ConclusionsThis study demonstrated that the inclusion of a practical dose of dietary fiber (11.6 g TDF) from VERSAFIBE™ 2470 RS in a bakery product significantly reduced postprandial glucose and insulin responses in healthy adults.Copyright © 2018 The Author(s). Published by Elsevier Inc. All rights reserved.

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