Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project
| Autor: | Barbara A. Fielding, Jonathan E. Brown, Roman Hovorka, Tracey M. Robertson, M. D. Robertson |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
food.ingredient Glucose control Starch glucose metabolism stable isotopes Medicine (miscellaneous) 030209 endocrinology & metabolism Context (language use) Biology Carbohydrate metabolism 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine food food processing Production (economics) Food science Resistant starch 030109 nutrition & dietetics Nutrition and Dietetics business.industry starch food and beverages Carbohydrate Emerging Research glycaemic response chemistry Food processing business |
| Zdroj: | Nutrition Bulletin |
| ISSN: | 1467-3010 1471-9827 |
| DOI: | 10.1111/nbu.12476 |
| Popis: | With an increasing prevalence of diabetes worldwide, effective dietary strategies for blood glucose control are crucial. As carbohydrates make up approximately 50% of the diet, it is neither practical nor advisable to avoid them altogether. Most of the carbohydrate in the diet is derived from starch, found in potatoes, pasta, rice and bread. These foods are often processed in some way before consumption, yet little is known about the effects processing, such as chilling and reheating, has on the glycaemic response, particularly when the food is consumed in the context of a mixed meal. This article introduces the SPUD project, a BBSRC DRINC‐funded initiative. Taking the potato as the model carbohydrate, this project will investigate, via in vitro and in vivo studies, the effects of domestic food processing techniques on the glycaemic response. A final study, utilising intrinsically labelled potato and a dual stable isotope methodology, will model glucose flux data to determine the underlying mechanisms of action. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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