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

Accepted version
Peer-reviewed

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Type

Article

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Authors

Brown, JE 
Hovorka, R 
Robertson, MD 

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.

Description

Keywords

food processing, glucose metabolism, glycaemic response, stable isotopes, starch

Journal Title

Nutr Bull

Conference Name

Journal ISSN

1471-9827
1467-3010

Volume Title

46

Publisher

Wiley

Rights

All rights reserved
Sponsorship
Biotechnology and Biological Sciences Research Council (BB/N021274/1)