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Research Reveals That Increased Quantities of Hi-maize Resistant Starch Boost Satiety

This randomized, crossover, two-part study investigated the short-term effects of consuming Hi-maize whole grain corn flour and Hi-maize resistant starch in a group of healthy men, ages 20-30 years. "We found that estimates of the resistant starch content predicted the effect on blood glucose concentrations and subsequent food intake, while the dietary fiber content of these particular ingredients did not," said Anderson, professor of nutritional sciences at the University of Toronto and the principal investigator of the study. "This study suggests a dose response for resistant starch and satiety because of this positive correlation. It also suggests that the resistant starch content of starch-based fiber ingredients should be utilized as a predictive model in designing foods for enhanced satiety."

Terry Finocchiaro, Ph.D., director of nutrition research and development at National Starch and a contributing author of the study, was especially pleased with the outcomes. "I am very excited about the satiety effects of Hi-maize whole grain corn flour. The whole grain corn flour containing high levels of resistant starch enhanced satiety more robustly than we had expected or could have predicted based upon the resistant starch content alone. It appears that the non-starch components of Hi-maize whole grain corn flour enhance the benefits of resistant starch to produce even stronger satiety benefits. This study complements the growing body of scientific evidence linking the consumption of Hi-maize resistant starch to increased satiety and expands those favorable outcomes to Hi-maize whole grain corn flour."

Study Methodology

After consuming a standard breakfast, the participants consumed one of five soups-three soups contained 50 grams of added starch-based ingredients, and two soups served as controls. Fifty grams of maltodextrin in one soup served as a high glycemic control, and another soup containing no additional carbohydrate ingredients served as a low-calorie control. Glycemic response, subjective satiety and subsequent food intake (with participants instructed to eat until they were comfortably full) information was collected after a defined period of time. Each treatment was separated by a one-week washout period.

Sixteen men participated in part one of the study, which collected the glycemic and satiety responses at 30 minutes after consumption of the test soups. The study found that the high glycemic control boosted satiety at 30 minutes but did not reduce cumulative food intake. Ingredients with high resistant starch content had no effect on satiety or food intake at 30 minutes.

Seventeen men participated in part two of the study, which collected glycemic and satiety responses at two hours after consumption of the test soups. At two hours, resistant starch correlated with satiety and reduced food intake. Ingredients with the highest levels of resistant starch had the most pronounced effect. Hi-maize whole grain corn flour had the highest resistant starch content (66%) and reduced cumulative food intake by 15% (244 kilocalories) compared to the high glycemic control.

Hi-maize 260 (48% resistant starch) reduced food intake by 7% (116 kilocalories) and uncooked cornstarch (39% resistant starch) reduced food intake by 7% (113 kilocalories), also compared to the high glycemic control. All of the soups containing resistant starch (including the ones with low dietary fiber) reduced food intake at two hours.

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.

¹Relation between estimates of cornstarch digestibility by the Englyst in vitro method and glycemic response, subjective appetite, and short-term food intake in young men. Authors: G. Harvey Anderson, Clara E. Cho, Tina Akhavan, Rebecca C. Mollard, Bohdan L. Luhovyy, and E. Terry Finocchiaro. American Journal of Clinical Nutrition. Epub ahead of print February 17, 2010. doi: 10.3945/ajcn.2009.28443.

for National Starch Food Innovation
Marc E. Green, CBC
1-908-685-5228
marc.green@nstarch.com
Patti Bianchi
1-312-970-5824
patti.bianchi@slackbarshinger.com