The Experts below are selected from a list of 60 Experts worldwide ranked by ideXlab platform
Simon Wood - One of the best experts on this subject based on the ideXlab platform.
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effect of a Functional Fibre supplement on glycemic control when added to a year long medically supervised weight management program in adults with type 2 diabetes
European Journal of Nutrition, 2021Co-Authors: Raylene A Reimer, Roland J Gahler, Tim Green, Simon Wood, Michael Lyon, Sean Wharton, Priya Manjoo, Hena R RamayAbstract:Soluble Fibre beneficially affects metabolism but whether it can augment the reductions in glycemia induced through intensive weight management has not been extensively studied. Our objective was to examine the adjunct effect of the soluble viscous Fibre PGX® on glycemic control in adults with type 2 diabetes (T2D) enrolled in a year-long medically supervised weight management program. In a placebo-controlled, double-blind study, 290 adults with overweight/obesity and T2D were randomized to receive PGX (15–20 g/day) or isocaloric placebo (rice flour, 6.4–8.6 g/day) as an adjunct to intensive weight management for 52 weeks. The primary outcome was change in glycemic control (HbA1c). Other outcome measures included weight loss, blood lipids, blood pressure, cytokines and fecal microbiota. Compared to baseline HbA1c in PGX (7.2 ± 1.1%) and placebo (7.0 ± 0.9%) groups, there was a significant reduction at 16 and 26 weeks, however, only PGX showed a significant absolute reduction of 0.23% at 52 weeks; there were no between-group differences in HbA1c. At 52 weeks, only PGX significantly decreased body weight compared to baseline and reduced waist circumference at all time points. Compared to baseline, only PGX showed a significant reduction in LDL cholesterol at 16 and 26 weeks. PGX significantly increased the relative abundance of Collinsella, Parabacteroides and Roseburia. Adding PGX to a weight management program for individuals with T2D provides a sustained reduction in HbA1c compared to placebo. Improvements in other metabolic outcomes suggest that PGX may be a promising adjunct to weight loss programs in patients with T2D. This trial was registered at ClinicalTrials.gov as NCT01644201.
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dose response effect of a novel Functional Fibre polyglycoplex pgx on satiety
Appetite, 2014Co-Authors: Vicky Solah, V Kacinik, Roland J Gahler, Jennie Brandmiller, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:The objective of this research was to determine the dose–response effects of a palatable, viscous and gel forming Fibre, PolyGlycopleX® (PGX®), [(α-D-glucurono-α–manno-β-D-manno-β-D-gluco), (α-Lgulurono-β-D mannurono), (β-D-gluco-β-D-mannan)] on satiety, and to gain insight into the underlying mechanisms that lead to appetite inhibition. Healthy subjects (n = 10), aged between 20.3 and 29.2 years, consumed PGX®, in granular form at 2.5, 5.0 and 7.5 g, and a 5g inulin control, with a standard breakfast. The PGX® doses of 2.5 and 7.5 g mixed with water at the start of breakfast increased satiety (iAUC of 140.0 and 157.7, P = 0.025 and 0.001, respectively) compared to the control. The most effective dose (7.5g) was palatable and corresponded to a 34% increase in fullness, measured using a visual analogue scale and incremental area under the curve, and resulted in a delayed postprandial glycaemic response when compared with the control.
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effects of added pgx a novel Functional Fibre on the glycaemic index of starchy foods
British Journal of Nutrition, 2012Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract: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 w ) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water £ 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 w dissolved in 250 ml water. GI testing according to ISO Standard 26 642-2010 was used to determine the reduction in GI. PGX w 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 w , mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.
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effect of pgx a novel Functional Fibre supplement on subjective ratings of appetite in overweight and obese women consuming a 3 day structured low calorie diet
Nutrition & Diabetes, 2011Co-Authors: V Kacinik, Michael R Lyon, M Purnama, Raylene A Reimer, Roland J Gahler, Tim Green, Simon WoodAbstract:Effect of PGX, a novel Functional Fibre supplement, on subjective ratings of appetite in overweight and obese women consuming a 3-day structured, low-calorie diet
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effects of pgx a novel Functional Fibre on acute and delayed postprandial glycaemia
European Journal of Clinical Nutrition, 2010Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:Viscous Fibre in food has established health benefits, but few Functional Fibre preparations are both effective and palatable. Our objective was to determine the most effective dose, formulation and timing of consumption of a novel Fibre supplement (PolyGlycopleX (PGX)) in reducing postprandial glycaemia. Three trials were undertaken, each with 10 subjects (8M and 8F; age 24.4±2.6 years). Granular supplement was tested at four doses (0, 2.5, 5.0 and 7.5 g) with breakfast (study 1). Granular and capsule forms of the supplement were given in a single dose (5 g for granules and 4.5 g in capsules) at −60, −45, −30, −15 and 0 before, and +15 min after a bread meal (study 2). Capsules at increasing doses (1.5, 3, 4.5 and 6 g) were consumed with the evening meal to determine effects on glucose tolerance at breakfast (study 3). Incremental area under the blood glucose curve was determined. Granular PGX at breakfast time at doses of 2.5, 5 and 7.5 g reduced the incremental area under the curve by up to 50% in a linear dose–response fashion (P<0.001). The granular form of PGX (5 g), but not the capsules, reduced glycaemia by up to 28% when consumed from −45 to +15 min (P<0.001). Capsules containing 3, 4.5 and 6 g PGX consumed with the evening meal reduced glycaemia at breakfast by up to 28% (P<0.001). PGX has biologically important, dose-related effects on acute and delayed (second meal) postprandial glycaemia.
Roland J Gahler - One of the best experts on this subject based on the ideXlab platform.
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effect of a Functional Fibre supplement on glycemic control when added to a year long medically supervised weight management program in adults with type 2 diabetes
European Journal of Nutrition, 2021Co-Authors: Raylene A Reimer, Roland J Gahler, Tim Green, Simon Wood, Michael Lyon, Sean Wharton, Priya Manjoo, Hena R RamayAbstract:Soluble Fibre beneficially affects metabolism but whether it can augment the reductions in glycemia induced through intensive weight management has not been extensively studied. Our objective was to examine the adjunct effect of the soluble viscous Fibre PGX® on glycemic control in adults with type 2 diabetes (T2D) enrolled in a year-long medically supervised weight management program. In a placebo-controlled, double-blind study, 290 adults with overweight/obesity and T2D were randomized to receive PGX (15–20 g/day) or isocaloric placebo (rice flour, 6.4–8.6 g/day) as an adjunct to intensive weight management for 52 weeks. The primary outcome was change in glycemic control (HbA1c). Other outcome measures included weight loss, blood lipids, blood pressure, cytokines and fecal microbiota. Compared to baseline HbA1c in PGX (7.2 ± 1.1%) and placebo (7.0 ± 0.9%) groups, there was a significant reduction at 16 and 26 weeks, however, only PGX showed a significant absolute reduction of 0.23% at 52 weeks; there were no between-group differences in HbA1c. At 52 weeks, only PGX significantly decreased body weight compared to baseline and reduced waist circumference at all time points. Compared to baseline, only PGX showed a significant reduction in LDL cholesterol at 16 and 26 weeks. PGX significantly increased the relative abundance of Collinsella, Parabacteroides and Roseburia. Adding PGX to a weight management program for individuals with T2D provides a sustained reduction in HbA1c compared to placebo. Improvements in other metabolic outcomes suggest that PGX may be a promising adjunct to weight loss programs in patients with T2D. This trial was registered at ClinicalTrials.gov as NCT01644201.
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dose response effect of a novel Functional Fibre polyglycoplex pgx on satiety
Appetite, 2014Co-Authors: Vicky Solah, V Kacinik, Roland J Gahler, Jennie Brandmiller, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:The objective of this research was to determine the dose–response effects of a palatable, viscous and gel forming Fibre, PolyGlycopleX® (PGX®), [(α-D-glucurono-α–manno-β-D-manno-β-D-gluco), (α-Lgulurono-β-D mannurono), (β-D-gluco-β-D-mannan)] on satiety, and to gain insight into the underlying mechanisms that lead to appetite inhibition. Healthy subjects (n = 10), aged between 20.3 and 29.2 years, consumed PGX®, in granular form at 2.5, 5.0 and 7.5 g, and a 5g inulin control, with a standard breakfast. The PGX® doses of 2.5 and 7.5 g mixed with water at the start of breakfast increased satiety (iAUC of 140.0 and 157.7, P = 0.025 and 0.001, respectively) compared to the control. The most effective dose (7.5g) was palatable and corresponded to a 34% increase in fullness, measured using a visual analogue scale and incremental area under the curve, and resulted in a delayed postprandial glycaemic response when compared with the control.
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effects of added pgx a novel Functional Fibre on the glycaemic index of starchy foods
British Journal of Nutrition, 2012Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract: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 w ) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water £ 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 w dissolved in 250 ml water. GI testing according to ISO Standard 26 642-2010 was used to determine the reduction in GI. PGX w 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 w , mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.
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effect of pgx a novel Functional Fibre supplement on subjective ratings of appetite in overweight and obese women consuming a 3 day structured low calorie diet
Nutrition & Diabetes, 2011Co-Authors: V Kacinik, Michael R Lyon, M Purnama, Raylene A Reimer, Roland J Gahler, Tim Green, Simon WoodAbstract:Effect of PGX, a novel Functional Fibre supplement, on subjective ratings of appetite in overweight and obese women consuming a 3-day structured, low-calorie diet
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effects of pgx a novel Functional Fibre on acute and delayed postprandial glycaemia
European Journal of Clinical Nutrition, 2010Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:Viscous Fibre in food has established health benefits, but few Functional Fibre preparations are both effective and palatable. Our objective was to determine the most effective dose, formulation and timing of consumption of a novel Fibre supplement (PolyGlycopleX (PGX)) in reducing postprandial glycaemia. Three trials were undertaken, each with 10 subjects (8M and 8F; age 24.4±2.6 years). Granular supplement was tested at four doses (0, 2.5, 5.0 and 7.5 g) with breakfast (study 1). Granular and capsule forms of the supplement were given in a single dose (5 g for granules and 4.5 g in capsules) at −60, −45, −30, −15 and 0 before, and +15 min after a bread meal (study 2). Capsules at increasing doses (1.5, 3, 4.5 and 6 g) were consumed with the evening meal to determine effects on glucose tolerance at breakfast (study 3). Incremental area under the blood glucose curve was determined. Granular PGX at breakfast time at doses of 2.5, 5 and 7.5 g reduced the incremental area under the curve by up to 50% in a linear dose–response fashion (P<0.001). The granular form of PGX (5 g), but not the capsules, reduced glycaemia by up to 28% when consumed from −45 to +15 min (P<0.001). Capsules containing 3, 4.5 and 6 g PGX consumed with the evening meal reduced glycaemia at breakfast by up to 28% (P<0.001). PGX has biologically important, dose-related effects on acute and delayed (second meal) postprandial glycaemia.
M Osullivan - One of the best experts on this subject based on the ideXlab platform.
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replacement of fat with Functional Fibre in imitation cheese
International Dairy Journal, 2007Co-Authors: Nessa Noronha, E D Oriordan, M OsullivanAbstract:Abstract The physical properties of imitation cheeses containing 21.3% dry matter (DM) resistant starch with moisture levels of 52–60%, as well as cheeses (60% moisture) containing 21.3–43.2% DM resistant starch were examined. Flowability of the heated cheese was assessed by an empirical method; the textural properties by texture profile analysis and dynamic rheology. Sensory analysis of cheeses was conducted by panellists using ranking tests. Increasing the moisture decreased cheese hardness did not affect flow but led to an undesirable ‘sticky’ and ‘clingy’ mouthfeel. Hardness increased linearly with increasing starch. Flow decreased at starch contents ⩾34.8% DM. Replacement of fat in the higher moisture cheeses resulted in the production of a good, firm cheese as assessed by a sensory panel. It was possible to incorporate up to 43.2% DM resistant starch into cheeses, a level higher than many ‘high Fibre’ products, while maintaining acceptable Functional properties.
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partial replacement of fat by Functional Fibre in imitation cheese effects on rheology and microstructure
International Dairy Journal, 2006Co-Authors: Clara Montesinosherrero, David C Cottell, Dolores E Oriordan, M OsullivanAbstract:Abstract The rheology and microstructure of a control imitation cheese were compared with cheeses containing Novelose240 (N240, native resistant starch) or Novelose330 (N330, retrograded resistant starch), as a source of Fibre to replace fat. Hardness increased linearly with Fibre content and to a greater extent for N330 than for N240. Cohesiveness increased linearly with N240 content but was not influenced by N330. The elastic modulus ( G ′ ) and the viscous modulus ( G ″ ) increased with increasing contents of both Fibres. The crossover temperature ( G ′ = G ″ ) was unaffected by N240, but was increased by N330. Over 50% of the fat content of imitation cheese was replaced with resistant starches without impacting on meltability. The microstructure of imitation cheese was observed by scanning electron microscopy and light microscopy. The latter, a cheaper and simpler technique than that normally used in microstructure studies, facilitated the explanation of the effects of Fibre on the rheology of imitation cheese.
V Kacinik - One of the best experts on this subject based on the ideXlab platform.
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dose response effect of a novel Functional Fibre polyglycoplex pgx on satiety
Appetite, 2014Co-Authors: Vicky Solah, V Kacinik, Roland J Gahler, Jennie Brandmiller, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:The objective of this research was to determine the dose–response effects of a palatable, viscous and gel forming Fibre, PolyGlycopleX® (PGX®), [(α-D-glucurono-α–manno-β-D-manno-β-D-gluco), (α-Lgulurono-β-D mannurono), (β-D-gluco-β-D-mannan)] on satiety, and to gain insight into the underlying mechanisms that lead to appetite inhibition. Healthy subjects (n = 10), aged between 20.3 and 29.2 years, consumed PGX®, in granular form at 2.5, 5.0 and 7.5 g, and a 5g inulin control, with a standard breakfast. The PGX® doses of 2.5 and 7.5 g mixed with water at the start of breakfast increased satiety (iAUC of 140.0 and 157.7, P = 0.025 and 0.001, respectively) compared to the control. The most effective dose (7.5g) was palatable and corresponded to a 34% increase in fullness, measured using a visual analogue scale and incremental area under the curve, and resulted in a delayed postprandial glycaemic response when compared with the control.
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effects of added pgx a novel Functional Fibre on the glycaemic index of starchy foods
British Journal of Nutrition, 2012Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract: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 w ) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water £ 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 w dissolved in 250 ml water. GI testing according to ISO Standard 26 642-2010 was used to determine the reduction in GI. PGX w 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 w , mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.
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effect of pgx a novel Functional Fibre supplement on subjective ratings of appetite in overweight and obese women consuming a 3 day structured low calorie diet
Nutrition & Diabetes, 2011Co-Authors: V Kacinik, Michael R Lyon, M Purnama, Raylene A Reimer, Roland J Gahler, Tim Green, Simon WoodAbstract:Effect of PGX, a novel Functional Fibre supplement, on subjective ratings of appetite in overweight and obese women consuming a 3-day structured, low-calorie diet
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effects of pgx a novel Functional Fibre on acute and delayed postprandial glycaemia
European Journal of Clinical Nutrition, 2010Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:Viscous Fibre in food has established health benefits, but few Functional Fibre preparations are both effective and palatable. Our objective was to determine the most effective dose, formulation and timing of consumption of a novel Fibre supplement (PolyGlycopleX (PGX)) in reducing postprandial glycaemia. Three trials were undertaken, each with 10 subjects (8M and 8F; age 24.4±2.6 years). Granular supplement was tested at four doses (0, 2.5, 5.0 and 7.5 g) with breakfast (study 1). Granular and capsule forms of the supplement were given in a single dose (5 g for granules and 4.5 g in capsules) at −60, −45, −30, −15 and 0 before, and +15 min after a bread meal (study 2). Capsules at increasing doses (1.5, 3, 4.5 and 6 g) were consumed with the evening meal to determine effects on glucose tolerance at breakfast (study 3). Incremental area under the blood glucose curve was determined. Granular PGX at breakfast time at doses of 2.5, 5 and 7.5 g reduced the incremental area under the curve by up to 50% in a linear dose–response fashion (P<0.001). The granular form of PGX (5 g), but not the capsules, reduced glycaemia by up to 28% when consumed from −45 to +15 min (P<0.001). Capsules containing 3, 4.5 and 6 g PGX consumed with the evening meal reduced glycaemia at breakfast by up to 28% (P<0.001). PGX has biologically important, dose-related effects on acute and delayed (second meal) postprandial glycaemia.
Michael Lyon - One of the best experts on this subject based on the ideXlab platform.
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effect of a Functional Fibre supplement on glycemic control when added to a year long medically supervised weight management program in adults with type 2 diabetes
European Journal of Nutrition, 2021Co-Authors: Raylene A Reimer, Roland J Gahler, Tim Green, Simon Wood, Michael Lyon, Sean Wharton, Priya Manjoo, Hena R RamayAbstract:Soluble Fibre beneficially affects metabolism but whether it can augment the reductions in glycemia induced through intensive weight management has not been extensively studied. Our objective was to examine the adjunct effect of the soluble viscous Fibre PGX® on glycemic control in adults with type 2 diabetes (T2D) enrolled in a year-long medically supervised weight management program. In a placebo-controlled, double-blind study, 290 adults with overweight/obesity and T2D were randomized to receive PGX (15–20 g/day) or isocaloric placebo (rice flour, 6.4–8.6 g/day) as an adjunct to intensive weight management for 52 weeks. The primary outcome was change in glycemic control (HbA1c). Other outcome measures included weight loss, blood lipids, blood pressure, cytokines and fecal microbiota. Compared to baseline HbA1c in PGX (7.2 ± 1.1%) and placebo (7.0 ± 0.9%) groups, there was a significant reduction at 16 and 26 weeks, however, only PGX showed a significant absolute reduction of 0.23% at 52 weeks; there were no between-group differences in HbA1c. At 52 weeks, only PGX significantly decreased body weight compared to baseline and reduced waist circumference at all time points. Compared to baseline, only PGX showed a significant reduction in LDL cholesterol at 16 and 26 weeks. PGX significantly increased the relative abundance of Collinsella, Parabacteroides and Roseburia. Adding PGX to a weight management program for individuals with T2D provides a sustained reduction in HbA1c compared to placebo. Improvements in other metabolic outcomes suggest that PGX may be a promising adjunct to weight loss programs in patients with T2D. This trial was registered at ClinicalTrials.gov as NCT01644201.
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dose response effect of a novel Functional Fibre polyglycoplex pgx on satiety
Appetite, 2014Co-Authors: Vicky Solah, V Kacinik, Roland J Gahler, Jennie Brandmiller, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:The objective of this research was to determine the dose–response effects of a palatable, viscous and gel forming Fibre, PolyGlycopleX® (PGX®), [(α-D-glucurono-α–manno-β-D-manno-β-D-gluco), (α-Lgulurono-β-D mannurono), (β-D-gluco-β-D-mannan)] on satiety, and to gain insight into the underlying mechanisms that lead to appetite inhibition. Healthy subjects (n = 10), aged between 20.3 and 29.2 years, consumed PGX®, in granular form at 2.5, 5.0 and 7.5 g, and a 5g inulin control, with a standard breakfast. The PGX® doses of 2.5 and 7.5 g mixed with water at the start of breakfast increased satiety (iAUC of 140.0 and 157.7, P = 0.025 and 0.001, respectively) compared to the control. The most effective dose (7.5g) was palatable and corresponded to a 34% increase in fullness, measured using a visual analogue scale and incremental area under the curve, and resulted in a delayed postprandial glycaemic response when compared with the control.
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effects of added pgx a novel Functional Fibre on the glycaemic index of starchy foods
British Journal of Nutrition, 2012Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract: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 w ) to be added to starchy foods to reduce their GI. Healthy subjects (n 10) consumed glucose sugar (50 g in water £ 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 w dissolved in 250 ml water. GI testing according to ISO Standard 26 642-2010 was used to determine the reduction in GI. PGX w 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 w , mixed with water at the start of a meal, is an effective strategy to reduce the GI of common foods.
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effects of pgx a novel Functional Fibre on acute and delayed postprandial glycaemia
European Journal of Clinical Nutrition, 2010Co-Authors: Jennie Brandmiller, V Kacinik, Roland J Gahler, Fiona S Atkinson, Michael Lyon, Simon WoodAbstract:Viscous Fibre in food has established health benefits, but few Functional Fibre preparations are both effective and palatable. Our objective was to determine the most effective dose, formulation and timing of consumption of a novel Fibre supplement (PolyGlycopleX (PGX)) in reducing postprandial glycaemia. Three trials were undertaken, each with 10 subjects (8M and 8F; age 24.4±2.6 years). Granular supplement was tested at four doses (0, 2.5, 5.0 and 7.5 g) with breakfast (study 1). Granular and capsule forms of the supplement were given in a single dose (5 g for granules and 4.5 g in capsules) at −60, −45, −30, −15 and 0 before, and +15 min after a bread meal (study 2). Capsules at increasing doses (1.5, 3, 4.5 and 6 g) were consumed with the evening meal to determine effects on glucose tolerance at breakfast (study 3). Incremental area under the blood glucose curve was determined. Granular PGX at breakfast time at doses of 2.5, 5 and 7.5 g reduced the incremental area under the curve by up to 50% in a linear dose–response fashion (P<0.001). The granular form of PGX (5 g), but not the capsules, reduced glycaemia by up to 28% when consumed from −45 to +15 min (P<0.001). Capsules containing 3, 4.5 and 6 g PGX consumed with the evening meal reduced glycaemia at breakfast by up to 28% (P<0.001). PGX has biologically important, dose-related effects on acute and delayed (second meal) postprandial glycaemia.
