Substituting Glycemic Carbohydrates With Inulin or Oligofructose From Chicory Improves Glycemic Response

by | Jul 25, 2017 | 2017, Blood Sugar, Botanicals

Written by Angeline A. De Leon, Staff Writer. Blood glucose levels were significantly lowered in all participating subjects who consumed either fruit jelly containing inulin or a yogurt drink containing oligofructose from chicory.

Inulin-type fructans (inulin, oligofructose) are prebiotic plant carbohydrates consisting of fermentable dietary fibers. Derived from chicory, a woody perennial plant associated with the dandelion family 1, inulin and oligofructose (shorter-chain inulin) are classified as non-digestible carbohydrates because of their ability to resist digestion in the upper gastrointestinal tract 2,3. A complete bypass of the glycemic response following ingestion makes inulin-type fructans a promising functional food group with the potential to reduce blood glucose response 4 and effectively replace glycemic carbohydrates in foods and beverages. Recent studies show that long-term management of fasting blood glucose and postprandial blood glucose response is possible with sustained intake of inulin-type fructans from chicory 5,6, making oligofructose and inulin particularly attractive for patients with chronic metabolic diseases like diabetes and cardiovascular disease 7. In a series of studies published in the European Journal of Nutrition (2017), investigators explored the effects of partially replacing glycemic sugars in food products with the non-digestible dietary fibers from chicory.

A total of 40-42 healthy young adults (aged 18-60 years) participated in a set of studies using a double-blind, randomized, controlled cross-over design. In the first study, participants were assigned to consume 250 g of a yogurt drink containing either sucrose or oligofructose from chicory (20% of original glycemic sugar replaced with oligofructose). In the second study, participants were assigned to consume 110 g of a fruit jelly containing either sucrose or inulin from chicory (30% of original glycemic sugar replaced with inulin). Fasting blood samples for glucose and insulin measurements were obtained prior to consumption of test products and at 15, 30, 45, 60, 90, and 120 minutes following ingestion.

Study results indicated that blood glucose response was significantly lower following consumption of the yogurt drink containing oligofructose vs. the full-sugar beverage (-14%, p < 0.05). In the second study also, intake of fruit jelly containing inulin vs. the full-sugar food sample significantly reduced glycemic response (-16%, p < 0.05). In both studies, postprandial insulin response was shown to be significantly lowered by intake of chicory-based inulin-type fructans, as compared to respective product variants (p < 0.05).

Findings confirm the nutritional advantage of substituting glycemic carbohydrates with the non-digestible inulin and oligofructose from chicory, namely the attenuation of blood glucose response. Because inulin-type fructans from chicory also offer other benefits such as absent aftertaste and higher fiber content (4), inulin and oligofructose may be considered an effective strategy to fortify or replace certain conventional food and drink products. Further research on the longer term effects of chicory-based inulin and oligofructose on glycemia is warranted.

Source: H. Lightowler, Thondre S, Holz A, et al. Replacement of glycemic carbohydres by inulin-type fructans from chicory (oligofructose, inulin) reduces the postprandial blood glucose and insulin response to foods: report of two double-blind, randomized, controlled trials. European Journal of Nutrition. 2017; 0(0): 1-10. DOI:10.1007/s00394-017-1409-z

© Springer-Verlag Berlin Heidelberg 2017

Angeline A. De Leon, MA, graduated from the University of Illinois at Urbana-Champaign in 2010, completing a bachelor’s degree in psychology, with a concentration in neuroscience. She received her master’s degree from The Ohio State University in 2013, where she studied clinical neuroscience within an integrative health program.

Posted July 25, 2017.

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