Hi-maize Resistant Starch Shown to Help Adults Eat Less Food over 24 Hours

New clinical research finds that Hi-maize resistant starch kept healthy subjects
satisfied and helped them consume fewer calories
BRIDGEWATER, N.J.--(Business Wire)--
A University of Surrey (Guildford, Surrey, United Kingdom) clinical study found
that the addition of Hi-maize resistant starch, a natural dietary fiber from
corn with many health benefits, to breakfast and lunch meals resulted in
significantly fewer calories being consumed. This benefit was realized at the
next meal and over 24 hours compared to control meals delivering equal amounts
of energy and glycemic carbohydrates.1 The researchers also found the resistant
starch significantly reduced the postprandial insulin response, even though the
meals delivered equal amounts of glycemic carbohydrates. This recent study adds
to the growing body of evidence demonstrating the benefits of Hi-maizeresistant
starch in hunger, weight and glycemic management.

The randomized, single-blind, balanced crossover study investigated the acute
effects of consuming Hi-maize resistant starch on a group of healthy men, ages
19-31 years with a healthy weight. They consumed two equal portions of resistant
starch, stirred into a mousse, as part of a standard breakfast and lunch meal.
Blood samples and Visual Analogue Scale (VAS) questionnaires were collected
every 30 minutes for seven hours followed by an ad libitum dinner meal. Diet
diaries were used to report snacks consumed in the evening. Consumption of
resistant starch resulted in an average of 88 fewer kilocalories (a reduction of
6.6% compared to the control) being consumed at the dinner meal and an average
of 321 fewer kilocalories (a reduction of 9.6% compared to the control) over 24
hours. The participants reported no difference in their feelings of hunger,
fullness or prospective food consumption during the study.

"Resistant starch appears to impact hunger and food consumption over many hours,
coinciding with its fermentation in the large intestine. The main effect
occurred at the ad libitum dinner and then later in the day after the
participants left the controlled environment," said Dr. Denise Robertson,
Lecturer in Nutritional Physiology within the Postgraduate Medical School at the
University of Surrey and the principal investigator of the study. "Resistant
starch does not act like other viscous fibers and gums, which may delay emptying
of the stomach or slow glucose absorption over a few hours. Its effects occur
over a longer period of time. This could have beneficial implications for weight
management and, potentially, weight loss."

Previous studies support these longer-term satiety benefits. A previous clinical
trial found increased satiety and reduced glycemic response to a standardized
meal up to 13 hours after dietary consumption of resistant starch.2 Once again,
the benefits correlated with fermentation biomarkers. In addition, animal
studies have shown that the fermentation of Hi-maize resistant starch in the
large intestine turns on the genes that make satiety hormones glucagon-like
peptide-1 (GLP-1) and peptide YY (PYY), and that these hormones remained
elevated for 20+ hours.3 Cellulose, a non-fermenting fiber, had no effect in the
same studies.

"This study shows that Hi-maize resistant starch impacts satiety differently
than other fibers. Because fermentation is a key mechanism and different fibers
ferment in different ways, not all fibers will deliver these longer-term
benefits," said Dr. Terry Finocchiaro, director of nutrition research and
development at National Starch. "Natural Hi-maize resistant starch continues to
demonstrate strong effects on satiety in clinical research."

To keep up with the ever-increasing body of research on the benefits of natural
resistant starch, visit www.resistantstarch.com often. For more information
about Hi-maize and to request a sample, contact: National Starch Information
Center, 181 Herrod Boulevard, Dayton, NJ 08810. Call 1-866-961-NATL (6285). Fax
1-609-655-4402. E-mail nstarch@essentialms.com. Information is also available at
www.foodinnovation.com.

About National Starch Food Innovation

National Starch Food Innovation (Bridgewater, NJ) is a leading global supplier
of nature-based functional and nutritional ingredient solutions, including
Hi-maize natural resistant starch, for the food and beverage industries. The
company has a strong focus on delivering innovation to meet market and consumer
trends in wholesome and natural, texture, nutrition, wellness, vitality and
targeted delivery solutions. This vision combined with an extensive,
award-winning product range, market knowledge and technical expertise makes
National Starch Food Innovation a partner of choice for the next generation of
food producers. For more information, visit www.foodinnovation.com.

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1Acute ingestion of resistant starch reduces food intake in healthy adults.
Authors: Caroline L. Bodinham, Gary S. Frost and M. Denise Robertson. British
Journal of Nutrition. Epub ahead of print October 27, 2009.
doi:10.1017/S0007114509992534.

2 Including indigestible carbohydrates in the evening meal of healthy subjects
improves glucose tolerance, lowers inflammatory markers, and increases satiety
after a subsequent standardized breakfast. Authors: Anne C. Nilsson, Elin M.
Östman, Jens J. Holst and Inger M.E. Björck. The Journal of Nutrition
2008;138:732-9.

3 Peptide YY and proglucagon mRNA expression patterns and regulation in the gut.
Authors: June Zhou, Maren Hegsted, Kathleen L. McCutcheon, Michael J. Keenan.,
Xiaochun Xi, Anne M. Raggio and Roy J. Martin. Obesity 2006;14(4):683-689.

3 Dietary resistant starch up-regulates total GLP-1 and PYY in a sustained
daylong manner through fermentation in rodents. Authors: June Zhou, Roy J.
Martin, Richard T.Tulley, Anne M. Raggio, Kathleen L. McCutcheon, Li Shen,
Samuel Colby Danna, Sasmita Tripathy, Mared Hegsted and Michael J. Keenan.
American Journal of Physiology. Endocrinology and Metabolism 2008.
Nov;295(5):E1160-6.

for National Starch Food Innovation
Marc E. Green, CBC
1-908-685-5228
marc.green@nstarch.com
or
Patti Bianchi
1-312-970-5824
patti.bianchi@slackbarshinger.com

Copyright Business Wire 2009