Glycaemic index of modified cornstarch in solutions with different viscosity. A study in subjects with diabetes mellitus type 2

Clin Nutr. 2008 Apr;27(2):254-7. doi: 10.1016/j.clnu.2007.12.008. Epub 2008 Feb 11.


Background & aims: Modified cornstarch may be used to increase the viscosity of liquid food for patients with swallowing abnormalities. The aim of this study was to estimate glycaemic index (GI) of modified cornstarch in solutions with different viscosities.

Methods: Eight subjects with diabetes mellitus type 2 participated in the study. Their mean+/-SD glycosylated haemoglobin was 7.1+/-0.6%. Twenty-five gram of carbohydrate from the modified cornstarch was studied in 150 and 300 g water, respectively, and compared with white bread.

Results: GI for the pudding was found to be 77 (P<0.05 compared to white bread) and 88 for the stew (N.S.). The peak time of blood glucose was earlier for stew and pudding, 45 min (P=0.009) and 75 min (P=0.01), respectively, compared with 90 min for white bread. Both stew and pudding produced lower glucose levels at 180 min than the white bread.

Conclusions: The meal with the highest viscosity, pudding, had a GI of 77. The pudding has a more favourable postprandial blood glucose profile than thinner solutions. GI appears to be misleading in subjects with DM. The postprandial glucose profile should be determined in subjects with DM for selection of food products suitable for these patients.

Publication types

  • Randomized Controlled Trial
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Area Under Curve
  • Blood Glucose / metabolism*
  • Bread
  • Cross-Over Studies
  • Diabetes Mellitus, Type 2 / diet therapy
  • Diabetes Mellitus, Type 2 / metabolism*
  • Female
  • Glycemic Index*
  • Humans
  • Insulin / blood*
  • Male
  • Middle Aged
  • Starch / chemistry
  • Starch / pharmacokinetics*
  • Viscosity*


  • Blood Glucose
  • Insulin
  • Starch