Natural Resistant Starches from High-Amylose Corn Show Superior Satiety Response

Bridgewater, NJ (PRWEB) March 30, 2009 -- A University of Minnesota clinical study (http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6TB1-4VTN84S-5&_user=10&_rdoc=1&_fmt=&_orig=search&_sort=d&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=a10d7366d0f96b38625dff59b97fd58d) comparing the effects of all three types of dietary fiber--soluble, insoluble and resistant starch--on people's satiety response found that natural Hi-maize® 260 (http://www.5-in-1-fiber.com/HiMaize-RS) and NOVELOSE® 330 (http://www.foodinnovation.com/FoodInnovation/Templates/GlobalHomepage.aspx) resistant starches from high-amylose corn, made by National Starch Food Innovation, enhanced feelings of fullness and satisfaction, while the soluble fiber polydextrose had limited satiating capabilities.

Twenty healthy men and women participated in the randomized, crossover clinical trial published in the February issue of Nutrition Research (http://tiny.cc/S8VIs). On five separate occasions, the subjects consumed one of four high-fiber muffins or a low-fiber muffin. Fiber types included resistant starches from high-amylose corn, corn bran, barley ²-glucan + oat fiber, and polydextrose. These fibers were chosen because they baked uniformly in muffins and because they varied in their types of dietary fiber. The subjects' hunger profiles were tracked for up to three hours following consumption of the muffins Willis, Nutrition Research, 2009 (http://tiny.cc/VRU0).

Satiety measurements widely differed among fiber treatments. Subjects were less hungry after eating muffins with resistant starches or corn bran and had less desire for further food intake than after eating the low-fiber muffin. The resistant starches from high-amylose corn were highly satiating. Eight grams of dietary fiber from Hi-maize and NOVELOSE resistant starches kept subjects significantly less hungry than baseline for 120 minutes and more full and satisfied for the entire 180-minute test period.

"The results of this study are especially important at a time when so many food products have added functional fibers," said the researchers. "Our findings suggest added fiber will not impact satiety uniformly and that the type of fiber must be considered carefully."

This new research comes on the heels of recent consumer media reports calling natural resistant starch a top medical breakthrough of 2008. Referring to natural resistant starch as a "weight loss powerhouse," recent articles on Prevention magazine's Web site (http://www.prevention.com/cda/article/top-medical-breakthroughs-of-2008/e1e5ab4f8919d110VgnVCM10000013281eac____/news.voices/in.the.magazine/january.2009.issue/0/0/2) and at MSN.com Health and Fitness (http://health.msn.com/womens-health/articlepage.aspx?cp-documentid=100229906&page=1) cited 2008 research showing that natural resistant starch helps curb hunger and stabilize blood sugar--even the day after consumption. They profiled a 2008 Swedish study in which healthy people ate bread rich in natural resistant starch, including Hi-maize natural resistant starch, at dinner and felt less hungry the next morning compared with healthy people who had consumed plain white bread at dinner [Nilsson, The Journal of Nutrition, 2008.

"This is the first time that an ingredient has been shown to contribute satiety for both short term (two to three hours following consumption) as well as long term (the next day). Natural Hi-maize resistant starch continues to demonstrate strong effects on satiety in clinical research," said Dr. Terry Finocchiaro, director of nutrition research and development at National Starch. "Moreover, National Starch has a very active research program to further explore the satiety and food intake benefits of resistant starch."

Emerging nutrition research surrounding satiety is commanding the attention of food and beverage manufacturers and weight-conscious consumers and alike. Mintel's Global New Products Database shows that introductions of new products aimed at satiety are steadily rising, with 41 new products introduced in 2008 compared with 11 in 2005.

To keep up with the ever-increasing body of research on the benefits of natural resistant starch, visit www.resistantstarch.com often. For more information about Hi-maize and to request a sample, contact: National Starch Information Center, 181 Herrod Boulevard, Dayton, NJ 08810. Call 1-866-961-NATL (6285). Fax 1-609-655-4402. E-mail nstarch@essentialms.com. Information is also available at www.foodinnovation.com.

About National Starch Food Innovation

National Starch Food Innovation (Bridgewater, NJ) is a leading global supplier of nature-based functional and nutritional ingredient solutions, including Hi-maize natural resistant starch, for the food and beverage industries. The company has a strong focus on delivering innovation to meet market and consumer trends in wholesome and natural, texture, nutrition, wellness, vitality and targeted delivery solutions. This vision combined with an extensive, award-winning product range, market knowledge and technical expertise makes National Starch Food Innovation a partner of choice for the next generation of food producers. For more information, visit www.foodinnovation.com.

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Greater Satiety Response with Resistant Starch and Corn Bran in Human Subjects. Authors: Holly J. Willis, Alison L. Eldridge, Jeannemarie Beiseigel, William Thomas and Joanne L. Slavin. Nutrition Research, 2009; 29(2):100-105.

Top Medical Breakthroughs of 2008. Author: Meryl Davids Landau. Prevention.com, January 2009.

Top Medical Breakthroughs of 2008 for Women. Author: Meryl Davids Landau. MSN.com article, posted December 24, 2008.

Including Indigestible Carbohydrates in the Evening Meal of Healthy Subjects Improves Glucose Tolerance, Lowers Inflammatory Markers, and Increases Satiety after a Subsequent Standardized Breakfast. Authors: Anne C. Nilsson, Elin M. Östman, Jens J. Holst and Inger M. E. Björck . The Journal of Nutrition, April 2008; 138:732-739.

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