Type-4 Resistant Starch in Substitution for Available Carbohydrate Reduces Postprandial Glycemic Response and Hunger in Acute, Randomized, Double-Blind, Controlled Study
Open accessAbstract
Resistant starch (RS) is a type of dietary fiber that has been acknowledged for multiple physiological benefits. Resistant starch type 4 (RS4) is a subcategory of RS that has been more intensively studied as new types of RS4 emerge in the food supply. The primary aim of this randomized, double-blind, controlled study was to characterize the postprandial glucose response in healthy adults after consuming a high fiber scone containing a novel RS4 or a low fiber control scone without RS4. Secondary aims included assessment of postprandial insulin response, postprandial satiety, and gastrointestinal tolerance. The fiber scone significantly reduced postprandial glucose and insulin incremental areas under the curves (43–45% reduction, 35–40% reduction, respectively) and postprandial glucose and insulin maximum concentrations (8–10% and 22% reduction, respectively). The fiber scone significantly reduced hunger and desire to eat during the 180 min following consumption and yielded no gastrointestinal side effects compared with the control scone. The results from this study demonstrate that a ready-to-eat baked-good, such as a scone, can be formulated with RS4 replacing refined wheat flour to yield statistically significant and clinically meaningful reductions in blood glucose and insulin excursions. This is the first study to report increased satiety after short-term RS4 intake, which warrants further investigation in long-term feeding studies.
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In people without diabetes, RS-enriched foods and household approaches such as cooling and reheating cooked starches are often associated with smaller postprandial glucose and insulin responses, although the magnitude depends on food matrix, amylose content, cooling duration, and number of heating-cooling cycles.
“In people without diabetes, RS-enriched foods and household approaches such as cooling and reheating cooked starches are often associated with smaller postprandial glucose and insulin responses, although the magnitude of the effect depends on the food matrix, amylose content, cooling duration, and number of heating–cooling cycles [13,14,15,16].”
From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [16]
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Experimental — accuracy not yet measuredIn experimental studies, appetite effects of resistant starch have been inconsistent and may depend on RS type, dose, and fermentation-related mechanisms rather than on the modest RS increase achieved by a single cooling cycle.
“In experimental studies, appetite effects of resistant starch have been inconsistent and may depend on RS type, dose, and fermentation-related mechanisms rather than on the modest RS increase achieved by a single cooling cycle [16,29].”
From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [16]
The Discussion reports inconsistent acute satiety findings across studies of different RS4 types and doses: three earlier studies found no difference from controls, while this study found reduced hunger. It says the mechanism of that short-term effect is unclear. The Introduction discusses differences in fermentability, but the paper does not establish fermentation or dose as explanations for the appetite results, and it does not assess the modest RS increase from a single cooling cycle. (LLM, conf=0.87)
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- Authors
- Stewart, M., Wilcox, M., Bell, M., Buggia, M., & Maki, K.
- Affiliations
- Ingredion (United States) (US)
- MB Clinical Research and Consulting (United States) (US)
- Corresponding author
- Stewart, Maria
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2018-01-26
- Volume
- 10
- Issue
- 2
- Pages
- 129
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC5852705
- OpenAlex
- W2789266507
- Cited by
- 66
- References
- 26
- Citations by year
- 2026: 4 · 2025: 8 · 2024: 9 · 2023: 11 · 2022: 11 · 2021: 7 · 2020: 8 · 2019: 7 · 2018: 1
- FWCI
- 4.76
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- 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
- resistant starch type 4, postprandial glycemic response, postprandial insulin response, satiety, hunger, dietary fiber, scones, bakery products, wheat flour substitution, gastrointestinal tolerance, blood glucose
- MeSH terms
- Adolescent, Adult, Aged, Bread, Dietary Fiber, Double-Blind Method, Female, Food Handling, Food Preferences, Food, Fortified, Hot Temperature, Humans, Hydrolysis, Hyperglycemia, Hyperinsulinism, Male, Middle Aged, Satiety Response, Starch, Glycemic Index, Diet, Carbohydrate-Restricted, Young Adult
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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