Pudding products enriched with yellow mustard mucilage, fenugreek gum or flaxseed mucilage and matched for simulated intestinal viscosity significantly reduce postprandial peak glucose and insulin in adults at risk for type 2 diabetes

- Three soluble fibres were matched for in vitro viscosity and added into puddings.
- Adult participants at risk for type 2 diabetes consumed the three treatments.
- All three treatments decreased peak glucose and insulin compared to the control.
- This study supports that viscosity is an important factor in glycemic response.

Soluble dietary fibre (DF) enrichment of carbohydrate-rich foods is one strategy to reduce type 2 diabetes (T2D) risk. However, glycemic response to specific soluble DF, and in particular, the contribution of soluble DF-induced viscosity, needs research. This study examined acute postprandial glycemic response of puddings containing agriculturally-derived soluble DF [yellow mustard mucilage (YMM), fenugreek gum (FG), flaxseed mucilage (FM)] matched for apparent viscosity under simulated small intestinal conditions (rather than concentration), in 15 adults at elevated T2D risk (age 55.1 ± 12.0 years; BMI 29.5 ± 3.4 kg/m2) using a randomized, double-blind, crossover design. Blood glucose and plasma insulin at peak concentration and specific time points were significantly decreased by all soluble DF puddings compared to a control pudding, but did not differ from each other. This study demonstrates that viscosity-matched soluble DF in a pudding matrix can reduce acute postprandial peak glucose and insulin, and T2D risk.