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Results of clinical studies conducted by Dr. Suzanne Hendrich at Iowa State University confirm that Fibersol-2 digestion resistant maltodextrin, a soluble corn fiber, may impact satiety by decreasing hunger, prolonging satiation or increasing satiety signals from the gut. Fibersol-2 has been studied for health benefits including affects on regularity, glucose control and serum lipids. Various studies have shown that adding fiber sources to the diet decreases energy intake and increases production of multiple satiety hormones.
“We are pleased the results of this clinical study confirm that people who consumed Fibersol-2 felt fuller longer than those who did not. There is increasing demand from product formulators to provide foods for weight management, and Fibersol-2 will make their job easier,” said Allan Buck, director of Research and Development, ADM Food Ingredient Research and Technical Service. Fibersol-2, slow fermentation soluble dietary fiber, allows manufacturers to increase fiber content to improve the nutritional value of virtually any food or beverage product without affecting taste or adding unwanted texture.
The study included 19 healthy individuals (9 males and 10 females) who were randomized into two groups for a double blind, placebo-controlled crossover study. Participants underwent treatments in which they consumed a meal with 0, 5 and 10 grams of Fibersol-2. At specific times, a visual analog scale (VAS) questionnaire on which participants mark on a line how full or hungry they was provided to measure individual perception of appetite and satiety or level of fullness. Results of this study demonstrate that Fibersol-2 delays post-meal hunger. “The effects of Fibersol-2 to increase hormones PYY and GLP-1 are particularly important, as these two hormones released from the intestine help tell your brain that you are full,” said Dr. Hendrich.
Fibersol-2, a digestion resistant maltodextrin, was developed by Japan’s Matsutani Chemical Industry Co., Ltd., and has been exclusively produced by ADM since 1999. This joint venture combines Matsutani’s strong technical and scientific expertise with ADM’s vast production facilities and transportation network, resulting in a quality food ingredient that is backed by highly consistent service and a readily available supply.