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Cited by 256Food composition and propertiesMicrobial Metabolites in Food BiotechnologyNatural Antidiabetic Agents Studies

The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives

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Giuntini, Eliana Bistriche, Sardá, Fabiana Andrea Hoffmann, de Menezes, Elizabete Wenzel·2022·Foods
DOI 10.3390/foods11233934PMC PMC9736284
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Abstract

The properties of each food, composition, and structure affect the digestion and absorption of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the glycemic response resulting from the consumption of carbohydrate-rich foods. Target and control of postprandial glycemic values are critical for diabetes prevention and management. Some mechanisms have been described for soluble DF action, from the increase in chyme viscosity to the production of short-chain fatty acids resulting from fermentation, which stimulates gastrointestinal motility and the release of GLP-1 and PYY hormones. The postprandial glycemic response due to inulin and resistant starch ingestion is well established. However, other soluble dietary fibers (SDF) can also contribute to glycemic control, such as gums, β-glucan, psyllium, arabinoxylan, soluble corn fiber, resistant maltodextrin, glucomannan, and edible fungi, which can be added alone or together in different products, such as bread, beverages, soups, biscuits, and others. However, there are technological challenges to be overcome, despite the benefits provided by the SDF, as it is necessary to consider the palatability and maintenance of their proprieties during production processes. Studies that evaluate the effect of full meals with enriched SDF on postprandial glycemic responses should be encouraged, as this would contribute to the recommendation of viable dietary options and sustainable health goals.

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  • There is no demonstrated effect on the postprandial glycemic impact of functional food and beverage products, suggesting a need for human trials that validate the glycemic response to newly emerging 'modern sodas'.

    “Despite a healthful formulation of lower sugar and prebiotic fibers, there is no demonstrated effect on the postprandial glycemic impact of functional food and beverage products, suggesting a need for human trials that validate the glycemic response to these newly emerging”

    From Prebiotic soda lowers postprandial glucose compared to traditional soda pop: a randomized controlled trial (2025) · cites this paper as [18]

    The Human Studies section (§3.6) reports that a fiber-containing snack bar and smoothie-type beverage reduced postprandial glucose responses compared with controls. General Considerations (§6) likewise says soluble fibers have generally been shown to reduce glycemic responses. The paper calls for testing different food matrices, but it does not support the broad assertion that no effect has been demonstrated for functional foods and beverages; the supplied passages do not address modern sodas specifically. (LLM, conf=0.88)

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Cited by

Sorted by citations

Authors
Giuntini, E. B., Sardá, F. A. H., & de Menezes, E. W.
Affiliations
  • Universidade de São Paulo (BR)
  • Faculty of Science & Engineering, University of Limerick (UL), V94XD21 Limerick, Ireland
  • Food Research Center (FoRC/CEPID/FAPESP), University of São Paulo (USP) Rua do Lago, 250 Cidade Universitária CEP, São Paulo 05508-080, Brazil
Corresponding author
Giuntini, Eliana Bistriche
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2022-12-06
Volume
11
Issue
23
Pages
3934
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods11233934
PMC
PMC9736284
OpenAlex
W4311289635
Cited by
256
References
4
Citations by year
2026: 89 · 2025: 87 · 2024: 62 · 2023: 16 · 2020: 1
FWCI
5.41
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Figshare (submittedVersion, cc-by-nc-sa)
  • University of Limerick Institutional Repository (University of Limerick) (submittedVersion, cc-by-nc-sa)
  • University of Limerick Institutional Repository (University of Limerick)
Funders
Nutrients and Food Supplements Task Force of the Brazil branch of the International Life Sciences Institute (ILSI Brazil)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
Keywords
soluble dietary fiber, glycemic response, postprandial blood glucose, glycemic control, diabetes management, short-chain fatty acids, glucagon-like peptide-1, peptide YY, inulin, resistant starch, β-glucan, psyllium, arabinoxylan, glucomannan, edible mushrooms, functional foods

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