Effects of soluble fibre on the glycemic and insulinemic responses to dairy products and glucose solutions in healthy adult males

The effects of fibre concentration and product rheology on the 2-hour postprandial glycemic and insulinemic responses to glucose solutions and dairy beverages and puddings were examined in healthy adult males. Glucose solutions consisted of 50 g glucose and either no fibre (Glucose Reference), 6 % soy soluble polysaccharides (SSPS), 0.7 % flaxseed gum, or 0.23 % guar gum. The fibre-fortified glucose solutions had the same viscosity of ∼61 mPa·s. The dairy study products contained 50 g available carbohydrate and either 0 or 1 % soluble fibre and exhibited different viscosities. Fibre addition to the glucose solution had no effect on postprandial glucose or insulin metabolism. Glycemic index and blood glucose area under the curve (AUC) for all the dairy products were lower than for the Glucose Reference. Downward trends, although not statistically significant, in glycemic index and blood glucose AUC with increasing product viscosity were observed for the dairy products.