Resistant starch (RS) is a type of dietary fiber that has been acknowledged for multiple\nphysiological benefits. Resistant starch type 4 (RS4) is a subcategory of RS that has been more\nintensively studied as new types of RS4 emerge in the food supply. The primary aim of this\nrandomized, double-blind, controlled study was to characterize the postprandial glucose response\nin healthy adults after consuming a high fiber scone containing a novel RS4 or a low fiber\ncontrol scone without RS4. Secondary aims included assessment of postprandial insulin response,\npostprandial satiety, and gastrointestinal tolerance. The fiber scone significantly reduced postprandial\nglucose and insulin incremental areas under the curves (43ââ?¬â??45% reduction, 35ââ?¬â??40% reduction,\nrespectively) and postprandial glucose and insulin maximum concentrations (8ââ?¬â??10% and 22%\nreduction, respectively). The fiber scone significantly reduced hunger and desire to eat during\nthe 180 min following consumption and yielded no gastrointestinal side effects compared with the\ncontrol scone. The results from this study demonstrate that a ready-to-eat baked-good, such as a\nscone, can be formulated with RS4 replacing refined wheat flour to yield statistically significant and\nclinically meaningful reductions in blood glucose and insulin excursions. This is the first study to\nreport increased satiety after short-term RS4 intake, which warrants further investigation in long-term\nfeeding studies.
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