FDA Approve Claim That High-Amylose Maize Resistant Starch Reduces Type 2 Diabetes Risk

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19 Dec 2016 --- Ingredion Incorporated has announced that the U.S. Food and Drug Administration (FDA) has approved its a petition to communicate the relationship between high-amylose maize resistant starch and a reduced risk of Type 2 diabetes on the packages of conventional foods.

In reviewing Ingredion’s petition, the FDA concluded that there was scientific evidence for a qualified health claim for high-amylose maize resistant starch and reduced risk of Type 2 diabetes, while ensuring the claim was appropriately worded so as not to be misleading.

“High-amylose maize resistant starch may reduce the risk of Type 2 diabetes. FDA has concluded that there is limited scientific evidence for this claim,” says Anthony DeLio, chief innovation officer for Ingredion Incorporated.

These claims can be used on the packaging of conventional foods, as defined by 21 CFR 101.14. Such products include bakery items, nutrition bars, cereals and pastas among others.

Discussing the future of the ingredient, Lorraine Niba, PhD, MBA, Global Director, Nutrition Innovation, Ingredion Incorporated tells FoodIngredientsFirst, “Application areas such as pastas, breads and nutritional snacks where consumers have concerns about highly digestible carbohydrates can be boosted by the ability to use a complex carbohydrate like HI-MAIZE resistant starch.”

“Not only is it an option when formulating for healthier pastas or breads, HI-MAIZE resistant starch is easy to use, blends very easily into flours, and does not impact color or flavour,” she explains.

“As a non-GMO and clean label resistant starch, it is also very label friendly as an ingredient. We believe the new qualified health claim is a positive development for consumers as it provides another pragmatic approach to potential diabetes risk reduction through everyday foods.”

Niba adds, “We believe the new qualified health claim is a positive development for consumers as it provides another pragmatic approach to potential diabetes risk reduction through everyday foods.”

The company say that investing in the research to obtain a qualified health claim is a strong indication of its long-term commitment to advancing its Nutrition Innovation programs to deliver “ground breaking, relevant and clinically substantiated ingredients.”

The company has also secured qualified health claims in other regions.

“HI-MAIZE resistant starch has a Glycemic Reduction EFSA claim in Europe, as well as a General Level Digestive Health Claim in Australia,” says Niba.

“Ingredion has built a body of science on HI-MAIZE resistant starch over several years of clinical research. Our Nutrition Innovation programs are committed to science-based nutritional ingredient solutions that address key consumer needs such as diabetes risk reduction.”

The qualified health claim petition was based on eight clinical trials conducted at academic institutions and research organizations, which assessed the impact of HI-MAIZE high-amylose maize resistant starch on insulin sensitivity and other biomarkers.

by Hannah Gardiner

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Ingredion Incorporated

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