(P04-017-25) Glycemic Index Determination of a Savory Plant-Based Stuffed Snack With Protein and Fiber: A Clinical Trial in Participants Without Diabetes

Objectives: Concern for the environment and a desire to reduce the risk of developing chronic disease has resulted in an increase in popularity of plant-based dietary patterns. Recently, a range of savory, gluten-free, plant-based stuffed snacks that are a good source of protein and fiber were developed. To evaluate their effect on postprandial glycemia, the glycemic index was determined. The glycemic index (GI) is used to classify carbohydrate-containing foods where low GI products release carbohydrates more slowly and elicit a lower glycemic response than high GI products. The objective of this study was to determine the GI of 3 flavors of plant-based stuffed snacks.

Methods: The GI was determined using the ISO method (ISO 26642:2010). Although differently flavored, the 3 snacks are very similar with respect to macronutrient composition and ingredients. These were therefore combined in the testing with 5 participants testing each product and the results combined to result in one GI value for all 3 products. Therefore, a total of 15 healthy participants (8 males and 7 females, aged 42.5±16.0 years with a body mass index of 27.7±5.1 kg/m²) participated in this open-label, crossover study. Subjects consumed the snack once and dextrose control twice, all meals contained 25g available carbohydrate (mean macronutrient composition of the snacks was 19.7g protein, 18g fat, 35.9g total carbohydrate and 10.9g of fiber). Blood samples were collected at time -5 and 0 and then 15, 30, 45, 60, 90, and 120 minutes after the start of the meal. GI was calculated by expressing each subject’s glucose incremental area under the curve for the test snack as a percentage of the same subject’s mean response to the dextrose controls. GI values were expressed using the glucose scale where dextrose= 100.

Results: The incremental area under the glucose curve for dextrose and the 3 snacks was 190.1±22.9 and 82.1±14.5 mmol/L.min respectively (P < 0.001). The combined GI values of the 3 plant-based snacks: Spicy Street Taco, Late Night Pizza, and Extra Chedda’ Mac Snacks was 42±4. Foods with a GI of 55 or less are classified as low GI.

Conclusions: This study demonstrated that the 3 stuffed snacks fall into the low GI category and may therefore be a helpful savory snack option with higher protein and fiber than high-carbohydrate extruded snacks.

Funding Sources: Rivalz Snacks