Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods

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 (R)) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water x 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 (R) dissolved in 250 ml water. GI testing according to ISO Standard 26 642-2010 was used to determine the reduction in GI. PGX (R) 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 (R), mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.