Food factors affecting the starch metabolism in men and their importance in the human diet

Abstract

Upon consumption, different starchy foods elicit different blood glucose responses. When compared to the reference product (glucose or white wheat bread) these foods could be systematically ranked with respect to the calculated glycemic indexes (GI). GI concept serves as a base for selecting the appropriate foods for diabetic patients. Several factors related to the carbohydrate source and its processing have been found to affect the rate and extent of starch digestion. In this review, the crucial determinants of the starch hydrolysis are stressed and the advantage of the slowly digested starchy foods are introduced.