Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, is sponsoring a scientific session, entitled “Reducing the Risk of Type 2 Diabetes: Improved Carbohydrate Metabolism with Resistant Starch,” at DNSG 2015 – 33rd International Symposium on Diabetes and Nutrition. The meeting will bring together the world’s top scientists, physicians and dieticians to showcase the latest research on the nutritional aspects of diabetes prevention and treatment.
The session, chaired by Christine Pelkman, Ph.D., senior nutrition scientist and clinical research manager at Ingredion Incorporated, will highlight the work of four scientists exploring the benefits of resistant starch on carbohydrate metabolism. The researchers will review their investigations of the glycemic effects of a specific type of resistant starch – HI-MAIZE 260 – derived from a high-amylose maize (HAM-RS). HI-MAIZE® 260 resistant starch is a natural, nutritional ingredient that delivers four important benefits, including weight management, glycemic management, energy management and digestive health.