3-Week Consumption of a Highly Viscous Dietary Fibre Blend Results in Improvements in Insulin Sensitivity and Reductions in Body Fat
Abstract Number: 1704-P
Authors: V. VUKSAN, M. LYON, P. BREITMAN, J. SIEVENPIPER
Institutions: Toronto, ON, Canada; Coquitlam, BC, Canada
Results: BACKGROUND: The obesity epidemic is strongly associated with reduced insulin sensitivity in the metabolic syndrome. Dietary fibre is thought to suppress appetite and reduce body weight by increasing insulin sensitivity. We developed a blend of highly viscous dietary fibres (VFB), with one of the highest viscosities of all polysaccharides. The effect of prolonged feeding of VFB on body composition and insulin sensitivity was studied. METHODS: In a crossover design, participants with reduced insulin sensitivity and the metabolic syndrome were assigned to consume a metabolically controlled diet enriched with either 0.5g/100kcal of VFB or matched wheat bran control over two 3-week periods, separated by a 2-week washout period. At the beginning and end of each experimental period participants were tested for glucose and insulin concentrations at 0,30,45,60,90,120, and 180min after a standard breakfast. Insulin sensitivity was calculated according to Matsuda and DeFronzo (Diabetes Care 1999;22:1462-70). Body fat was determined by infra-red interactance (Futrex-5000) at week-0 and week-3. RESULTS: Area under the curves for glycemia (-23.1±3.5% vs. 0.4±2.3%, P=0.000022) and insulinemia (-40.5±4.5% vs. -2.0±2.9%, p=0.000012) were significantly reduced with VFB, compared to control. These decreases translated into a significant increase in insulin sensitivity after consumption of VFB compared to control (55.9±9.2% vs. 9.7±4.5%, P=0.00056). In addition, body fat was reduced by 2.8% from baseline following the 3 week period with VFB, compared to the control group, which experienced 1.4% body fat reduction (p<0.05). We concluded that prolonged consumption of VFB reduces body fat in individuals with impaired insulin sensitivity in the metabolic syndrome. A possible explanation includes an improvement in insulin sensitivity.
Category: Nutrition - Clinical