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New scientific study shows that BENEO’s Palatinose™ promotes the use of fat reserves

February 2012 - The results of a recently published scientific study show that BENEO’s low glycaemic carbohydrate, Palatinose™ (isomaltulose), beneficially affects fat utilisation in overweight and obese people*. The study was led by Prof. Daniel König, University of Freiburg, Rehabilitative and Preventive Sports Medicine.
The study reports that by choosing Palatinose™ instead of high glycaemic carbohydrates (e.g. sucrose, glucose syrups or maltodextrin) blood glucose, insulin levels and fat utilisation are beneficially affected. The partial or complete substitution of high glycaemic carbohydrates with Palatinose™ not only reduces the body’s blood glucose and insulin responses to food and drink but also enhances fat utilisation following a meal.  When used in conjunction with calorie counting, the replacement of high glycaemic carbohydrates with Palatinose™ makes it easier for consumers to gain or maintain a healthy weight.  
Anke Sentko, Vice President Regulatory Affairs and Nutrition Communication at BENEO comments: “This study is particularly good news for those in the West trying to fight the overwhelming affects of population obesity.  The findings of this study illustrate that the careful choice of appropriate carbohydrates does in fact support a healthy lifestyle and enables the body to activate its fat stores for energy production.  The study also shows that these results can be achieved with only slight changes to a person’s diet.”
The study’s design reflects a daily-life approach
The human intervention study was set up in a double-blind, controlled, cross-over design.  A meal-type approach was applied in which foods and drinks were consumed that were sweetened either with Palatinose™, or with a conventional high glycaemic sugar-blend, composed of sucrose and glucose syrup.  The twenty men (age from 32 to 64) who participated in this study were overweight or obese (mean BMI of about 32 kg/m2), had reduced insulin sensitivity and a subsequent increased risk of developing type 2 diabetes mellitus. They consumed 50 g of either Palatinose™, or the high glycaemic sugar-blend, for breakfast and another 25 g Palatinose™, or the sugar-blend, three hours later for lunch.  In order to investigate the effects both at rest and during moderate physical activity 30 minutes of moderately intense exercise was included two hours after breakfast (to simulate the physical effect of going for a 30 minute walk).  
Higher fat utilisation during physical activity and at rest
The consumption of a breakfast which contained Palatinose™ had a significantly lower effect on blood glucose levels and insulin release than the breakfast which included high glycaemic sugars. In addition, fat utilisation was greater with Palatinose™ both at rest and during physical activity. The beneficial effect of the functional carbohydrate on fat utilisation was most pronounced following breakfast but was still also seen following lunch.  Overall, fat utilisation with Palatinose™ was significantly higher at approximately 18%, compared with the high-glycaemic sugar-blend throughout the entire observation period.  
Palatinose™, also called a “slow release” carbohydrate, is already well known for its low impact on blood glucose levels and insulin release.  That is why in endurance sport as well as in the food and drink industry it is increasingly becoming recognised as a value-added alternative to conventional carbohydrates.
* König D, Theis S, Kozianowski G, Berg A: Postprandial substrate utilisation in overweight subjects with the metabolic syndrome following isomaltulose (PalatinoseTM) ingestion. Nutrition (2012), doi:10.1016/j.nut.2011.09.019 (in press).

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