So here is some good news for diabetics. Results from a study published in the peer-reviewed journal Nutrients demonstrate that a type 4 resistant starch that originates in potatoes and marketed. (Westchester, IL) under the name Versafibe 1490 by Ingredion Inc. appears to influence short-term (postprandial) blood sugar and insulin responses in a positive fashion.

A randomized, double-blind, placebo-controlled clinical study led by KGK Synergize that was paid for by Ingredion, employed 28 healthy participants who consumed either a cookie prepared with Versafibe 1490 and refined wheat flour (2.41 g total dietary fiber) or a control cookie composed of maltodextrin and refined wheat flour (0.5 g total dietary fiber). Both cookies were exactly the same in total weight, as well as carbohydrate, sugar, protein, and fat content.

Two hours after the consuming the biscuits, researchers detected a 48 percent reduction of postprandial blood glucose and a 46 percent drop in insulin levels connected to participants who ate the fiber-fortified cookie compared to those who ate a control cookie.

Here is the skinny why: resistant starch is a type of starch that isn’t fully broken down and absorbed, but rather turned into short-chain fatty acids by intestinal bacteria.

“This study demonstrates that incorporating Versafibe 1490 dietary fiber into a practical baked good (cookie) may reduce blood glucose and insulin values after a meal in healthy adults,” says Ingredion’s Maria Stewart, the clinical research lead. “Reduced blood sugar and blood insulin values after a meal are indicators of better blood sugar management.”

Not only is the modified starch a grain-free source of dietary fiber with a minimum total dietary fiber content, it is process-stable and performs much the same as white flour in popular applications, improving both the texture and nutritional value in crackers, cereals, pasta, and snacks. So, say yes to type-4 resistant starch!