F.D.A. grants a diabetes claim for resistant starch

by Jeff Gelski
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high-amylose maize resistant starch
"Limited scientific evidence" shows high-amylose maize resistant starch may reduce the risk of type 2 diabetes.

WESTCHESTER, ILL. — The Food and Drug Administration has concluded enough scientific evidence exists for a qualified health claim for high-amylose maize resistant starch and the reduced risk of type 2 diabetes, provided the claim is not misleading, Ingredion, Inc. said Dec. 16.

Ingredion said the F.D.A. gave two examples of allowable claims:

“High-amylose maize resistant starch may reduce the risk of type 2 diabetes. F.D.A. has concluded that there is limited scientific evidence for this claim.”

“High-amylose maize resistant starch, a type of fiber, may reduce the risk of Type 2 diabetes. F.D.A. has concluded that there is limited scientific evidence for this claim.”

The claims now may be used on the packaging of conventional foods as defined by 21 Code of Federal Regulations (C.F.R.) 101.14. Possible applications include baked foods, nutrition bars, cereals and pasta.

Lorraine Niba, PhD.
Lorraine Niba, Ph.D., global director, nutrition springboard for Ingredion

“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,” said Lorraine Niba, Ph.D., global director, nutrition springboard for Ingredion.

Westchester-based Ingredion in 2015 filed a petition with the F.D.A. for a qualified health claim. The petition was based on eight clinical trials conducted at academic institutions and research organizations that assessed the impact of Hi-Maize high-amylose maize resistant starch from Ingredion on insulin sensitivity and other biomarkers.

Anthony Delio, Ingredion
Anthony DeLio, c.i.o. for Ingredion
“Investing in the research to obtain a qualified health claim is a strong indication of Ingredion’s long-term commitment to advancing its Nutrition Innovation programs to deliver ground-breaking, relevant and clinically substantiated ingredients,” said Anthony DeLio, chief innovation officer. 
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