Work

Resistant Starch Production and Glucose Release from Pre‐Prepared Chilled Food: The SPUD Project

Year: 2020

Type: article

Abstract: 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.

Source: Nutrition Bulletin

DOI: 10.1111/nbu.12476

Authors: T. M. Robertson, J. E. Brown, B. A. Fielding, R. Hovorka, M. D. Robertson

Institutions: University of Surrey, University of Cambridge

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: hybrid

Estimated APC paid: $2,500