TORONTO—New research from the University of Toronto found increased quantities of Hi-maize whole grain corn flour and Hi-maize resistant starch increased satiety and reduced food intake after two hours. The findings, published in the American Journal of Clinical Nutrition, reveals for the first time that resistant starch content alone has been shown to correlate with a satiety benefit.
“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,” wrote the lead researcher. “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.”
