How modified tapioca starch affected blood sugar and gut gas in men
What it found
A heavily modified tapioca starch raised blood sugar 64% less than regular tapioca starch in 10 healthy men.
It also produced almost no extra gut gas compared with drinking water.
What they found
Studies in people
Blood sugar response
Blood sugar rose 64% less after eating the modified tapioca starch compared with regular tapioca starch. The rise was nearly the same as after eating microcrystalline cellulose, a plant fibre that is not digested.
Gut gas production
Breath hydrogen, which shows gut bacteria are fermenting food, was 93% lower after the modified starch than after fructo-oligosaccharide, a sugar that ferments quickly. The level was almost the same as after drinking only water.
Digestion and fermentation
The modified tapioca starch was much harder for the body to break down than regular tapioca starch. Gut bacteria also fermented it far less easily in these men.
What the authors conclude
- They conclude that this heavily modified tapioca starch is much harder to digest than regular tapioca starch in men.
- They also note that gut bacteria ferment it far less readily.
How it was done
The researchers wanted to see how a chemically altered tapioca starch, called highly cross-linked starch phosphate, behaves during digestion. They measured its effects on blood sugar and gut bacteria activity.
Ten healthy men consumed the modified tapioca starch and had their blood sugar checked over three hours. Their breath was also tested every hour for ten hours to measure gas made by gut bacteria. Results were compared with regular tapioca starch, a plant fibre, a fast-fermenting sugar, and plain water.
What it can’t tell you
- We summarised it from the abstract only.
- Only 10 men took part, so results might differ in women or larger groups.
- The study measured short-term responses over one day, not long-term health effects.
Who paid
- Authors work at
- Research Laboratory, Japan
The paper
- Title
- Digestibility, fermentability, and energy value of highly cross-linked phosphate tapioca starch in men
- Type
- Clinical trial
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Tachibe M, Ohga H, Nishibata T, Ebihara K (2011). Digestibility, fermentability, and energy value of highly cross-linked phosphate tapioca starch in men. Journal of food science. doi:10.1111/j.1750-3841.2011.02247.xPubMed 22417501DOI
Summary written 1 Oct 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error