Artificial Sweeteners, Author Interviews, Nutrition, Sugar / 10.06.2016
Some Natural Sweeteners and Fiber Can Mute Glycemic Response To High Carbohydrate Foods
MedicalResearch.com Interview with:
Margaret A. Brennan
Department of Wine, Food and Molecular Biosciences
Lincoln University
Lincoln, Canterbury, New Zealand
MedicalResearch.com: What is the background for this study? What are the main findings?
Response: There has been immense consumer attention recently in terms of the reduction of sugar levels in food products. Most of this attention has stemmed from a nutritional understanding that foods high in sugar and easily digested carbohydrates can increase blood glucose levels and hence potentially lead to weight gain, obesity issues, metabolic diseases (diabetes related illnesses) and even Alzheimer’s disease due to up regulation of genes responsible for amyloid like complexation.
Our research over the last 10-15 years has tried to investigate the relationship between food composition – food structure / processing – human nutrition. We have developed a deep understanding of how we can regulate the potential glycaemic index of foods by selective use of non-starch polysaccharides, natural sweeteners and texturizing agents to manipulate the rate of starch and carbohydrate digestion.
This study clearly illustrates the great potential of the use of certain natural sweeteners in producing reduced sugar consumer products which have the benefit of reducing glycaemic response in individuals. The utilisation of plant based ingredients to manipulate such a a response offers not only the industry but consumers a powerful opportunity to regulate glycaemia and hence associated metabolic orders.
The study also illustrates that sugar is important in modern foods in providing the structure and hence textural characteristics we have grown accustomed to as consumers. Again careful selection of ingredients can minimise any potential negative effects on food structure and texture that sugar reduction may have.
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