(P06-024-25) Testing a New High Fiber Snack Bar on Postprandial Glucose, GI Comfort and Satiety

Objectives: Snacking has become a common dietary practice in America, with snack bars being a popular choice. With the wide variety of bars available on the market, an important question is how components like high fiber can impact different health outcomes. A new high-fiber snack bar, not yet available on the market, has been developed. The objective of this study was to examine the effects of this new high-fiber snack bar on postprandial glucose, gastrointestinal comfort, and satiety.

Methods: In a crossover design study with two trials, participants (n=40; 28 females, 12 males; mean age 25.2 ± 6.0 years; BMI 24.4 ± 3.5 kg/m²) consumed a control bar (52g, 210 kcal, 12g protein, 5g fiber) and an experimental bar (55g, 190 kcal, 9g protein, 10g fiber). Participants were required to fast for two hours before consuming the snack bars. Blood glucose levels were measured at baseline, and at 30, 60, and 90 minutes post-consumption. Gastrointestinal comfort and satiety were assessed using questionnaires completed at baseline, and at 30, 60, and 90 minutes after consuming the snack bar.

Results: Both bars increased feelings of satiety (P < 0.05), with no significant differences observed over the 90-minute period after consumption. The experimental bar caused greater gastrointestinal discomfort, including cramping and distension, compared to the control bar (P < 0.05). However, the perceived level of discomfort remained below 1 on a 10-point scale. Both bars resulted in an increase in blood glucose levels at 30 minutes, which eventually returned to baseline by 90 minutes (P < 0.05), with no significant differences between the two.

Conclusions: This study suggests that high-fiber snack bars can be considered a comparable option for increasing fiber intake, offering similar benefits post-consumption with minimal negative effects, when compared to other snack bars currently on the market.

Funding Sources: NUTR 302L Advanced Nutrition Laboratory, San Diego State University