Consumption of HI-MAIZE resistant starch improves certain aspects of fatty acid metabolism within adipose tissue, which directly causes insulin resistance, a major biomarker for pre-diabetes, according to a recent study published in the Journal of Clinical Endocrinology & Metabolism. The findings also help explain how fat metabolism contributes to the development of pre-diabetes.
Researchers at the University of Surrey conducted the study that showed a clear stimulatory effect on the expression of adipose tissue genes for three important enzymes [hormone-sensitive lipase (HSL), lipoprotein lipase (LPL) and adipose triglyceride lipase (ATGL)] after HI-MAIZE resistant starch consumption. HSL levels in study participants increased by 85%, LPL levels by 171% and ATGL levels by 71% versus the control. The study is the fifth clinical study demonstrating improved insulin sensitivity with HI-MAIZE resistant starch made by Ingredion. The effects are independent of changes in caloric intake, body weight and exercise.
The randomized, single-blind, controlled crossover dietary intervention study of 15 adults investigated the effects of dietary HI-MAIZE resistant starch in insulin resistant (but non-diabetic), moderately obese (as determined by a mean body mass index of 34) men and women, with mean age of 49 years. All study participants were considered sedentary and during the study, they maintained their normal daily activity levels.
Participants who consumed 40 grams of dietary fiber/day from HI-MAIZE resistant starch as a supplement to their diet for eight weeks experienced a 16% reduction in fasting insulin levels and 4% lower fasting glucose compared to the control that contained no resistant starch. Study participants also experienced a 65% increase in glucose uptake into muscles after eating and insulin sensitivity in the muscles rose 21% as measured by the euglycemic-hyperinsulinemic clamp method.
“In many ways, metabolism can work against us in a vicious cycle. Improper storage of fat causes insulin resistance, which leads to more storage of fat, and more storage of fat further escalates insulin resistance. The primary recommendation to improve insulin sensitivity is to lose weight," said Dr. Christine Pelkman, clinical research manager for Ingredion. “The exciting news from this study is that HI-MAIZE resistant starch can give people an additional tool with which they can improve their insulin sensitivity and break the cycle."
Researchers at the University of Surrey conducted the study that showed a clear stimulatory effect on the expression of adipose tissue genes for three important enzymes [hormone-sensitive lipase (HSL), lipoprotein lipase (LPL) and adipose triglyceride lipase (ATGL)] after HI-MAIZE resistant starch consumption. HSL levels in study participants increased by 85%, LPL levels by 171% and ATGL levels by 71% versus the control. The study is the fifth clinical study demonstrating improved insulin sensitivity with HI-MAIZE resistant starch made by Ingredion. The effects are independent of changes in caloric intake, body weight and exercise.
The randomized, single-blind, controlled crossover dietary intervention study of 15 adults investigated the effects of dietary HI-MAIZE resistant starch in insulin resistant (but non-diabetic), moderately obese (as determined by a mean body mass index of 34) men and women, with mean age of 49 years. All study participants were considered sedentary and during the study, they maintained their normal daily activity levels.
Participants who consumed 40 grams of dietary fiber/day from HI-MAIZE resistant starch as a supplement to their diet for eight weeks experienced a 16% reduction in fasting insulin levels and 4% lower fasting glucose compared to the control that contained no resistant starch. Study participants also experienced a 65% increase in glucose uptake into muscles after eating and insulin sensitivity in the muscles rose 21% as measured by the euglycemic-hyperinsulinemic clamp method.
“In many ways, metabolism can work against us in a vicious cycle. Improper storage of fat causes insulin resistance, which leads to more storage of fat, and more storage of fat further escalates insulin resistance. The primary recommendation to improve insulin sensitivity is to lose weight," said Dr. Christine Pelkman, clinical research manager for Ingredion. “The exciting news from this study is that HI-MAIZE resistant starch can give people an additional tool with which they can improve their insulin sensitivity and break the cycle."
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