Waxie Maize Study

[Future]

Waxie Maize Study University Study Shows Waxy Maize Starch Study Could Serve as Slow, Sustained Energy Source Low Glycemic Carb Could Help Fuel Military Personnel, Endurance Athletes

Irvine, CA – July 30, 2009– Purdue University:
researchers may have found a new use for an old starch—waxy maize starch—to offer sustained energy delivery to military personnel and endurance athletes.

Waxy maize starch, called ‘waxy’ because of the appearance of the kernel under cross section, was brought from China to the US in the early 1900s. In the study, published in the current issue of Nutrition Research, waxy maize starch was compared to a mixture of maltodextrin and sugars, and to white bread. The study confirmed previous studies showing waxy maize starch to be slowly digested and absorbed, producing a much smaller increase in blood sugar and insulin.

“Waxy maize starch appears to provide slow, sustained delivery of energy to the body,” offered sports nutrition researcher Chad Kerksick, PhD of the University of Oklahoma Department of Health and Exercise Science. “These new findings confirm what we have seen in our study comparing waxy maize starch to maltodextrin.”

In the Purdue study twelve lean and fit young men and women received a 50 gram dose of carbohydrates supplied by white bread, waxy maize starch, or a maltodextrin and sucrose mixture (approximately 3:1 ratio), on three different days. Blood glucose and blood insulin responses to the carbohydrate sources were followed for four hours, along with measurements of calorie burning rate and subjective measurements of appetite and fullness.

The study performed an assessment of the glycemic index, a measure of the excursion of blood sugar relative to a “control” carbohydrate, white bread, and a fast digesting and absorbing carbohydrate source, maltodextrin plus sugar, at 2 and 4 hours after ingestion. At 2 hours, maltodextrin plus sugar achieved a glycemic index of 163, waxy maize starch had a value of 63, and white bread 71. The blood insulin response, influenced by how fast the carbohydrate was digested and absorbed, was 3.5 times higher, and substantially faster in the first hour with maltodextrin plus sugar, and 1.6 times higher with white bread, relative to waxy maize starch. None of the carbohydrate treatments differed in their influence on hunger, appetite, or calories burned.

“This study with waxy maize starch directly refutes what numerous sport nutrition product companies are claiming—that waxy maize starch is fast absorbing and raises insulin sharply,” described Susan Kleiner, PhD, RD, director of High Performance Nutrition, LLC in the Seattle area, and the author of the best selling book Power Eating, Third Edition. “It actually may be best suited for long endurance exercise or for persons who experience blood sugar fluctuations, as blood sugar did not drop below the starting point 4 hours after waxy maize starch but did with maltodextrin plus sugars,” added Dr. Kleiner.

“Although an exercise endurance test was not performed, we and other researchers have shown that at least over a 2 hour period, waxy maize starch does not enhance endurance performance over maltodextrin,” added Dr. Kerksick. “What would be interesting to explore is whether waxy maize starch would shine in ultra-endurance training or competition, in events lasting 4 hours or more. This may be why the military had an interest.”

This study was funded by the US Army, Natick Soldier Research Development & Engineering Center, Combat Feeding Program in Natick, MA.

**Remember everyone that Perfect Carb has: Waxy maize starch, maltodextrin, laboratory grade dextrose.**

 

[VTliftVT]

Here is Dante's rebuttle on the same research:

Why dont these studies ever list the % contents of the Waxy maize starch? There are literally THOUSANDS of waxy maize starches out there with different amylopectin to amylose ratio's/contents and I see them all being lumped together in a rather large pile. We (including my business partner and my own company) went by the past literature out there regarding amylopectin and stomach emptying and went with a WMS with virtually 100% amylopectin content. (acquired through the same source company as the most known brand name product of its kind)

Amylopectin starch induces nonreversible insulin resistance in rats.
Wiseman CE, Higgins JA, Denyer GS, Miller JC.

Human Nutrition Unit, University of Sydney, New South Wales, Australia.

Starches that are high in amylopectin are digested and absorbed more quickly than starches with a high amylose content and produce insulin resistance in rats during long-term feeding. The aim of this study was to determine whether amylopectin-induced insulin resistance could be prevented or reversed by a period of high amylose feeding. We employed a randomized design in which two groups of rats were fed either the high amylose and then the high amylopectin diet for two consecutive 8-wk periods or vice versa (high amylopectin and then high amylose). Four other groups were fed either a high amylose or a high amylopectin diet for 8 or 16 wk. All rats were fed two 10-g meals per day (300 kJ/d), and insulin sensitivity was assessed by intravenous glucose tolerance test (IVGTT) after 8 or 16 wk of feeding. We found no difference in glucose tolerance between any group at any time point. Insulin responses, however, were 50% higher (P < 0.01) after 16 wk of high amylopectin feeding [area under the plasma insulin curve (AUC) = 18.1 +/- 1.4 nmol.L-1 x 15 min] compared with high amylose feeding (AUC = 13.0 +/- 1.2 nmol.L-1 x 15 min). The two groups which received both diets developed a similar degree of insulin resistance, equivalent to that after 16 wk of high amylopectin feeding. The findings suggest that amylopectin-induced insulin resistance cannot be reversed or prevented by either a subsequent or previous period of amylose feeding. Taken together, the data suggest that the nature of starch in the Western diet influences the development of noninsulin-dependent diabetes mellitus in humans.

PMID: 8632213 [PubMed - indexed for MEDLINE]

*****The whole spawn of WMS was brought forward by this study and again was the reasoning for the virtually 100% amylopectin content....

Improved gastric emptying rate in humans of a unique glucose polymer with gel-forming properties.

Leiper JB, Aulin KP, Söderlund K.

Dept. of Biomedical Sciences, Aberdeen University, UK.

BACKGROUND: The energy density of a nutrient drink is one of the main factors that affect the gastric emptying of the solution, while osmolality and viscosity are thought to have only a minimal influence. METHOD: The rate of gastric emptying of two isoenergetic carbohydrate solutions with different osmolality and viscosity was determined using a double sampling gastric aspiration technique. Six healthy male subjects were studied on two occasions using approximately 550 ml of a solution containing 13.5% of carbohydrate either in the form of a mixture of monomeric glucose and short chain glucose oligomers (G-drink) or of long chain glucose polymers composed of 78% amylopectin and 22% amylose (C-drink). RESULT: The half emptying time (t(1/2), median and range) for the viscous, markedly hypotonic (62 mosmol/kg) C-drink was faster (17.0 (6.2-31.4) min) than for the moderately hypertonic (336 mosmol/kg) G-drink (32.6 (25.2-40.7) min). The amount (median and range) of carbohydrate delivered to the small intestine was greater during the first 10 min after ingestion of C-drink (31.8 (15.8-55.9) g) than after ingestion of G-drink (14.3 (6.8-22.2) g). However, there was no difference in the blood glucose (P = 0.73) or serum insulin (P = 0.38) concentration at any time point after ingestion of the two test drinks. CONCLUSION: The results of this study show that the carbohydrate present in C-drink, although it has the propensity to form a gel, empties from the stomach faster than that of an isoenergetic carbohydrate solution (G-drink) without potentiating increased circulating blood glucose or insulin levels.

****Now this study up above used a 78/22 ratio, what is the Natick study using?