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Hi-maize Resistant Starch Improves Insulin Sensitivity

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By: Sean Moloughney

Editor, Nutraceuticals World

Consumption of Hi-maize resistant starch, from National Starch Food Innovation, significantly increased insulin sensitivity in individuals with insulin resistance and metabolic syndrome, according to preliminary results from a study conducted at the University of Surrey.

The 8-week, randomized, crossover study found that 10 overweight individuals with insulin resistance and metabolic syndrome who consumed 40 grams of dietary fiber from Hi-maize resistant starch per day increased their hepatic insulin sensitivity by 54%, their peripheral (muscle) insulin sensitivity by 24%, and their glucose uptake into forearm muscle by 68%.

Subjects also had reduced fasting insulin levels, reduced postprandial insulin responses to a standardized meal and significantly lower levels of fasting non-esterified fatty acids (NEFAs). Insulin sensitivity was measured by hyperinsulinemic-euglycemic insulin clamp, as well as indirectly via meal tolerance tests. Results were published in the March issue of Diabetic Medicine. For further information: www.foodinnovation.com

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