"That tells us something about how improving glucose regulation through dietary fiber and exercise could improve cognitive functions," Dye said.
She called on the food industry to continue researching the best products for consumers with glucose tolerance issues, such as those foods with increased fiber and those with limited glycemic impact.
Another panelist, Nicholas Bordenave, Ph.D., associate principal scientist in the analytical department of PepsiCo Global R&D, said a key aspect to consider in these foods is satiety. He said two proven avenues for doing that are a shift toward slowly digestible starch and resistant starch in foods and enhanced viscosity of food through digestion. However, he noted that the challenge for food manufacturers is to create foods with these components that taste appealing to consumers.
"From the consumer standpoint there is still a lot to understand," he said. "Right now, people think in terms of satiety. They are not aware yet of the effect of glucose delivery on their mental performance. It's really about consumer education."
|Contact: Stephanie Callahan|
Institute of Food Technologists