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Journal of the American College of Nutrition, Vol. 25, No. 5, 409-414 (2006)
Published by the American College of Nutrition

Effect of a Viscous Fiber Bar on Postprandial Glycemia in Subjects with Type 2 Diabetes

Ann M. Flammang, PhD, RD, David M. Kendall, MD, C. John Baumgartner, MD, Trish D. Slagle, BA and Yong S. Choe, MAS

Ross Products Division of Abbott, Columbus, Ohio (A.M.F., T.D.S., Y.S.C.)
International Diabetes Center, Park Nicollet Institute, (D.M.K.)
Radiant Research Inc. (C.J.B.) Minneapolis, Minnesota

Address reprint requests to: Ann Marie Flammang PhD, RD, Ross Products Division of Abbott, 3300 Stelzer Rd, Columbus, OH 43219-3034. E-mail: ann.flammang{at}abbott.com

Objective: To compare the effect of an experimental viscous fiber (VF) crispy bar on the postprandial glucose, insulin, and C-peptide response in adult subjects with type 2 diabetes to two commercially available control crispy bars.

Design: The study was a randomized, double-blinded, three period, crossover study.

Setting: The study was conducted at two sites: Park Nicollet Institute, International Diabetes Center, Minneapolis, MN, and Radiant Research, Inc., Minneapolis, MN.

Subjects: A total of 60 adults with type 2 diabetes taking oral antihyperglycemic medication participated in the study.

Intervention: After an overnight fast, subjects consumed a test meal containing an equicaloric amount (300 kcal) of an experimental VF crispy bar or one of two commercially available crispy bars at each of three test visits, followed by a four hour meal tolerance test. Subjects also completed gastrointestinal (GI) response records for the 24 hours following each test visit.

Results: The VF crispy bars produced significantly lower glucose (p < 0.0001), insulin (p < 0.0001), and C-peptide (p < 0.0001) responses (as measured by positive area under the curve) in subjects with type 2 diabetes, as compared with the two commercially available bars. Intensity (p < 0.05) and frequency (p < 0.05) of flatulence were significantly higher with the VF bar as compared with the 2 commercial bars. While the VF bar produced significant subjective GI tolerance scoring values, the mean value was below 3 on a scale of 0 (no effect) to 10 (most severe effect) for all tested materials.

Conclusions: The incorporation of VF into a crispy bar provided a means to improve blood glucose levels by reducing postprandial glucose, insulin, and C-peptide responses in subjects with type 2 diabetes. Though associated with some GI symptoms, VF may have application in improving the postprandial glycemic response in people with diabetes attempting intensive glucose control.

Key words: dietary fiber, glucose, insulin, C-peptide, type 2 diabetes




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