Effect of adding the novel fiber, PGX®, to commonly consumed foods on glycemic response, glycemic index and GRIP: a simple and effective strategy for reducing post prandial blood glucose levels - a randomized, controlled trial

Table 1 Amount, energy and macronutrient profile of meals: The control white bread meal was repeated on 3 separate occasions.

Test Meal	Amount (g)	Energy (kcal)	Protein (g)	Fat (g)	Total CHO (g)	Dietary Fibre (g)	Available CHO (g)	GI*
Control White Bread	104	244	7.6	1.6	52.8	2.8	50	71
White Bread + 2% milk	104 +125 ml	313	7.6 +6.0	1.6 +2.4	52.8 +6	2.8 +0	50 +6	71
Cornflakes + 2% milk	60 +125 ml	286	4 +6.0	0 +2.4	52 +6	2 +0	50 +6	79
Rice	62.5	217	4.2	0	50.0	0	50	70
Turkey Dinner	422	388	21.6	11.3	55.4	5.6	50	NA
Fruit Yogurt	250	268	8	4	50	0	50	47
Blueberry Granola (control)	92	369	9.3	14.6	62.3	12.3	50	67
Blueberry Granola (2.5 g PGX)	93	369	10.0	14.3	63.4	13.4	50	NA
Blueberry Granola (5 g PGX)	98	378	10.4	15.2	65.8	15.8	50	NA

The Cornflakes, rice, yogurt and turkey dinner meals were consumed two times: once with and once without 5 g of NVP. There were three different granola cereals containing either 0, 2.5 or 5 g of NVP. The white bread and milk meal was consumed to balance the extra carbohydrate in the cornflake and milk meal. Values are derived from direct analysis (white bread), standard food tables or the manufacturer. *GI values are mean values reported in the literature (20).

ISSN: 1475-2891