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

Area of Science:

• Nutritional Science
• Food Science
• Metabolic Health

Background:

• Diabetes prevalence is rising globally, necessitating effective dietary management strategies.
• Carbohydrates, primarily starch from foods like potatoes, are a major dietary component.
• The impact of common food processing (chilling, reheating) on glycaemic response within mixed meals remains unclear.

Purpose of the Study:

• To investigate the effects of domestic food processing techniques on the glycaemic response using potatoes as a model carbohydrate.
• To explore the underlying mechanisms influencing postprandial glucose metabolism after consuming processed potato.

Main Methods:

• Utilizing *in vitro* and *in vivo* studies to assess glycaemic responses.
• Employing intrinsically labelled potato and dual stable isotope methodology for glucose flux analysis.
• Modeling glucose flux data to determine mechanisms of action.

Main Results:

• This section is to be filled once the study is completed and results are available.

Conclusions:

• This section is to be filled once the study is completed and conclusions are drawn.