Effects of Resistant Starch in a Baked Snack Bar on a Post-prandial Glycemic and Insulinemic Response

Effects of Resistant Starch in a Baked Snack Bar on a Post-prandial Glycemic and Insulinemic Response

• About two-thirds of adults in the United States are overweight or obese which can cause adverse health consequences for those individuals. Post-prandial hyperglycemia is one of these possible consequences and is associated with a higher risk for Type 2 Diabetes. Controlling hyperglycemia is important in the prevention of the onset of diabetes and obesity. Resistant starch is a dietary carbohydrate which is not completely digested in the gut and produces energy for the body to use. The investigators are interested in assessing the effects of resistant starch on postprandial blood glucose and insulin concentrations.
• Aim: To assess the effects of a resistant starch on post-prandial blood glucose and insulin concentrations.
• Hypothesis: A baked snack bar with a resistant starch will blunt and sustain the post-prandial rise in blood glucose and insulin concentrations compared to a baked snack bar with maltodextrin (an easily digested carbohydrate).

Inclusion Criteria:

• Thirty healthy men and women (aged 18-29y) will be recruited from the greater Lafayette, IN region with the expectation that ≥20 subjects will complete the study. Subjects must weigh >110 pounds, with a BMI between 20.0 and 29.9.

Exclusion Criteria:

• Weight change > 3kg in the past 3 months
• Exercising vigorously over the past 3 months as well as no exercise 3 days prior to testing day
• Intestinal disorders including lipid mal-absorption or lactose intolerance
• Abnormal liver or kidney function tests; fasting blood glucose >100mg/dL
• Smoking
• Drinking more than 2 alcoholic drinks per day
• Taking lipid-lowering medications or dietary supplements affecting plasma cholesterol concentration.
• Subjects must not be pregnant or lactating.