Conclusions Whole flaxseed , but not flaxseed oil and lignan extract , has significant effects on improving glycemic control .
Context The results of human clinical trials investigating the effects of flaxseed on glucose control and insulin sensitivity are inconsistent .
Objective The present study aim ed to systematic ally review and analyze r and omized controlled trials assessing the effects of flaxseed consumption on glycemic control .
Effects of Soy-Soluble Fiber and Flaxseed Gum on the Glycemic and Insulinemic Responses to Glucose Solutions and Dairy Products in Healthy Adult Males
Objective : Soy-soluble polysaccharides and flaxseed gum are underutilized dietary fibers of interest to the food industry . However , because the ability of soluble fibers to modulate postpr and ial glucose and insulin metabolism has been related to their viscous effects , the utility of these and other low-viscosity soluble fibers remains unproven . The objective of this study was to examine the associations between soy-soluble polysaccharides and flaxseed gum concentration , product viscosity , and the postpr and ial glycemic and insulinemic responses in the context of glucose solutions as well as fluid and gelled dairy products . Methods : Twelve healthy males participated in a r and omized crossover postpr and ial study in which they visited the laboratory following overnight fasts on 11 occasions to consume one of 11 study treatments , each consisting of 50 g available carbohydrates . The study treatments included a glucose reference ( in duplicate ) , glucose solutions containing soy-soluble polysaccharides ( 6 % ) , flaxseed gum ( 0.7 % ) , or guar gum ( 0.23 % ) , all matched for an apparent viscosity of 61 mPa·s at 50 s−1 , as well as dairy-based beverages and puddings with 0 % or 1 % soluble fiber added . Blood sample s were collected at fasting and up to 2 hours postpr and ially for determination of glucose and insulin concentrations . Area under the curve ( AUC ) , peak concentration , and time-to-peak values as well as glycemic index ( GI ) and insulinemic index ( II ) were calculated . Results : Fiber fortification of a 50 g glucose solution had no effect on postpr and ial blood glucose or insulin levels , even at a high concentration ( i.e. , 6 % soy-soluble polysaccharides ) . Glucose AUC and GI values for the dairy-based beverage ( p < 0.05 ) and pudding ( p < 0.01 ) controls were significantly lower than the glucose reference . Glucose AUC and GI values for the soy-soluble polysaccharide-fortified dairy products ( p < 0.01 ) and flaxseed gum – fortified dairy products ( p < 0.001 ) were significantly lower than the glucose reference . No significant differences were observed between the fiber-fortified fluid and gelled dairy-based study treatments and no significant differences were observed in terms of the insulin AUC , II , and peak insulin concentration between any of the dairy products . Conclusions : All dairy products had lower glycemic responses relative to the reference , with no effect of beverage versus pudding matrix observed and minimal impact of 1 % flaxseed gum or soy-soluble polysaccharides . Product apparent viscosity , but not fiber concentration , was significantly and inversely correlated with glucose AUC and GI
Conclusions Whole flaxseed , but not flaxseed oil and lignan extract , has significant effects on improving glycemic control .
Context The results of human clinical trials investigating the effects of flaxseed on glucose control and insulin sensitivity are inconsistent .
Objective The present study aim ed to systematic ally review and analyze r and omized controlled trials assessing the effects of flaxseed consumption on glycemic control .