BRIDGEWATER, N.J.–A clinical study by University of Surrey, Guildford, Surrey, United Kingdom, found that adding Hi-maize® resistant starch, an R2 natural resistant starch manufactured by National Starch Food Innovation, Bridgewater, N.J., to breakfast and lunch affected satiety and resulted in significantly fewer calories consumed at the subsequent meal and over 24 hours. The RS2 resistant starch also significantly reduced the postprandial insulin response, even though the meals delivered an equivalent amount of glycemic carbohydrate to the control.
The randomized, single-blind, balanced crossover study investigated the effects of consuming Hi-maize resistant starch on a group of healthy men, ages 19 to 31 years with a healthy weight. They consumed two equal portions of resistant starch, stirred into a mousse, as part of a standard breakfast and lunch meal. Consumption of resistant starch resulted in an average of 88 fewer kcals (6.6 percent less than the control) consumed at the dinner meal and an average of 321 fewer kcals (9.6 percent less than the control) over 24 hours. The participants reported no difference in their feelings of hunger, fullness or prospective food consumption during the study.
“Resistant starch appears to impact hunger and food consumption over many hours, coinciding with its fermentation in the large intestine. The main effect occurred at the ad libitum dinner and then later in the day after the participants left the controlled environment,” said Dr. Denise Robertson, Lecturer in Nutritional Physiology within the Postgraduate Medical School at the University of Surrey and the principal investigator of the study, which was published in the British Journal of Nutrition. “Resistant starch does not act like other viscous fibers and gums, which may delay emptying of the stomach or slow glucose absorption over a few hours. Its effects occur over a longer period of time. This could have beneficial implications for weight management and potentially, weight loss.”
Previous studies support these longer-term satiety benefits. This latest study adds to the growing body of evidence demonstrating the benefits of Hi-maize resistant starch in hunger, weight and glycemic management.
