Starch Digestion and Applications of Slowly Available Starch

Frequent high postprandial glucose concentrations could be a risk factor for the development of type 2 diabetes and/or cardiovascular disease. Starchy products can play a role in the prevention of these hyperglycemic events, if starch-derived glucose is released into the circulation in a more slow and attenuated manner (slowly available starch). In this chapter, we describe the mechanisms that operate to maintain normal plasma glucose levels and the causes and consequences of hyperglycemia. Secondly, possible targets to slow down the rate at which starch-derived glucose becomes available for absorption in the gastrointestinal tract are discussed in more detail. Thirdly, we give an overview over the methods to monitor starch digestion in vitro and in vivo and the current (nutritional) strategies to prevent hyperglycemia. We conclude by describing promising approaches to better characterize starchy food products and to extend the choice of products with slowly available starch.