Effects of Adding Novel Fibre Composition to White Rice in a Meal on Glycemic, Insulinemic and Appetite Responses - A Randomized Controlled Trial

Abstract

\n \n \n Using modern food technologies, a novel fibre composition was designed to reduce the glycemic response of white rice while maintaining its organoleptic properties. An increased intake of dietary fibre improves glycemic control and satiety. The incorporation of fibre into staple foods may be a viable dietary strategy against type 2 diabetes mellitus (T2DM) and obesity. This study investigated the postprandial glucose, insulin and appetite changes to a novel grain shape fibre composition, fibre grains, in a mixed meal.\n \n \n \n A randomized, controlled, crossover feeding trial was conducted with 22 healthy adults. Participants were randomized to consume control and fiber grains in a meal. Primary outcomes measured were postprandial glucose and insulin levels. Appetite changes were assessed using a visual analogue scale (VAS) and gut hormones, ghrelin and glucagon-like peptide 1(GLP-1).\n \n \n \n The addition of fibre grains brought about a non-significant reduction in the 2\xa0h postprandial glycemic and insulinemic responses. The rated satiety scores were not significantly different for desire to eat, hunger and fullness. However, prospective food intake was suppressed to a smaller extent following the consumption of fibre grain (mean area under the curve (AUC) ± SEM: −2888.9\xa0± 498.1\xa0mm.min) compared to the control (−4615.2\xa0± 730.9\xa0mm.min, p\xa0=\xa00.024). The postprandial ghrelin was found to be significantly larger for fibre grain meal (AUC: 9345.7\xa0± 4114.5 pg/ml.min) compared to the control (AUC: −7637.7\xa0± 5359.0 pg/ml.min, p\xa0=\xa00.031). The level of GLP-1 was also significantly larger after fibre grain meal (AUC: 1108.5\xa0± 114.9 pM/min) compared to the control (AUC: 877.4\xa0± 110.2 pM/min, p\xa0=\xa00.044).\n \n \n \n The application of fibre grains at the current level did not significantly reduce the postprandial glycemic and insulinemic responses in a mixed meal. However, a significant increase in postprandial GLP-1 may have implications in blood glucose management and appetite control and warrants further studies.\n \n \n \n This study is supported by a joint project grant received from the National University of Singapore and National University Health System, Singapore, through the Health Innovation Programme. It is also supported by Alchemy Foodtech Pte. Ltd. Funding agencies have no role in data collection and interpretation.\n