Atchison, KS—A new study conducted at South Dakota State University suggests that a patented resistant wheat starch (Fibersym RW from MGP, based here) may benefit those with metabolic syndrome.
For 26 weeks, 20 people with signs of metabolic syndrome took part in the double-blind, placebo-controlled, cluster crossover trial. Individuals consumed foods made with a control flour or a 30%/70% blend of Fibersym RW and flour for 12 weeks. After a two-week washout period, the groups switched regimens. No dietary restrictions were made.
When consuming the resistant wheat, individuals had a lower percentage of body fat, smaller waist circumference, lower fasting blood glucose levels, fewer markers of inflammation in the blood, reduced total cholesterol and better HDL cholesterol and non-HDL cholesterol levels. In addition, several changes in the gut’s microflora were noted.
The study is published in Scientific Reports.