Blood glucose management

A reduced blood glucose level is considered favourable for the body’s metabolism, and is associated with health benefits such as reducing the risk of type II diabetes and cardiovascular diseases. Foods with high levels of easily digestible carbohydrates (e.g. high glycaemic sugars and starches), cause a fast release of glucose in the blood. Chicory root fibres are resistant to digestion and absorption in the small intestine and do not contribute to a rise in blood sugar after a meal. Using chicory root fibres instead of rapidly absorbed sugars in a meal, results in a reduced blood glucose response.

Scientific studies

Chicory root fibres’ favourable effect on blood sugar metabolism is demonstrated in various scientific studies including human intervention studies with for example inulin fortified ice cream, drinks and yoghurt. EFSA concluded in its scientific opinion that ‘a cause and effect relationship has been established between the consumption of foods/beverages containing non-digestible carbohydrates instead of sugar and a reduction of post-prandial glycaemic responses as compared to sugar-containing foods/beverages’. Since 2014 several studies have been published supporting favourable effects on post-meal blood glucose response.  

An overview of studies on this topic.