New research carried out by the Functional Food Centre at Oxford Brookes University (linked below) has confirmed that inulin does in fact, have positive effects on blood sugar levels. The findings published in the European Journal of Nutrition, granted the beneficial fibre a European Food Safety Authority (EFSA) approved health claim linking it which improved blood glucose response.
What is a metabolic risk?
Our metabolism is made up of a series of complex chemical processes which help the body stay healthy and for all our systems work together in unison. Metabolic risks are factors which put our bodies out of balance and could lead to diseases such as obesity, heart disease and diabetes. These risks include high blood pressure, abnormal lipid count, a large waist circumference and high blood sugar.
Two studies were carried out, both randomised double-blind control trials which recorded blood glucose levels and inulin responses following inulin consumption. Participants consumed a 250g yoghurt drink in which 20% of the sucrose was replaced with oligofructose (inulin).
The second study included 110g of fruit jelly, in which 30% of the sucrose was replaced with oligofructose. In both the studies, there was a significantly lower blood glucose response after consuming inulin when compared with sucrose.
What does this actually mean?
This essentially means that inulin could protect the body against its ability to develop these risks, and form a resistance to developing high blood sugar levels which in turn, could protect against obesity, heart disease and diabetes.
The approved claim:
Consumption of foods/drinks containing non-digestible carbohydrates instead of sugars induced a lower blood glucose rise after meals compared to sugar-containing foods/drinks.
The research as provided solid physiological evidence why inulin is the best form of sugar replacement compared to other carbohydrate forms.