Effect of adding the novel fiber PGX® to commonly consumed foods on glycemic response glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels - a randomized controlled trial

摘要

BackgroundReductions in postprandial glycemia have been demonstrated previously with the addition of the novel viscous polysaccharide (NVP), PolyGlycopleX^® (PGX^®), to an OGTT or white bread. This study explores whether these reductions are sustained when NVP is added to a range of commonly consumed foods or incorporated into a breakfast cereal.