"Effects of added PGX, a novel functional fibre, on the glycaemic index" was published in September. Read abstract.

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Effects of added PGX, a novel functional fibre, on the glycaemic index of starchy foods
Jennie C. Brand-Miller¹*, Fiona S. Atkinson¹, Roland J. Gahler², Veronica Kacinik³, Michael R. Lyon^3,4 and Simon Wood^3,5

1. Boden Institute of Obesity, Nutrition and Exercise, School of Molecular Bioscience, University of Sydney, Sydney, NSW 2006, Australia
2. Factors Group R&D, Calgary, AB, Canada
3. University of British Columbia, Food, Nutrition and Health Program, Vancouver, BC, Canada
4. Canadian Centre for Functional Medicine, Coquitlam, BC, Canada
5. InovoBiologic, Inc., Calgary, AB, Canada

Abstract
The development of lower-glycaemic index (GI) foods requires simple, palatable and healthy strategies. The objective of the present study was to determine the most effective dose of a novel viscous fibre supplement (PGX) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water £ 3) and six starchy foods with a range of GI values (52–72) along with 0 (inert fibre), 2·5 or 5 g granular PGX dissolved in 250 ml water. GI testing according to ISO Standard 26 642-2010 was used to determine the reduction in GI. PGX significantly reduced the GI of all six foods (P,0·001), with an average reduction of 19% for the 2·5 g dose and 30% for the 5 g dose, equivalent to a reducing the GI by 7 and 15 units, respectively. Consuming small quantities of the novel functional fibre PGX, mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.

Key words: Viscous polysaccharides: Dietary fibre: Glycaemic index: PGX: PolyGlycopleX
 
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