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Food processing and the glycemic index.

J C Brand, P L Nicholson, A W Thorburn

    The American Journal of Clinical Nutrition
    |December 1, 1985
    PubMed
    Summary
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    Factory-processed foods show higher in vitro starch digestibility and glycemic index compared to conventionally cooked foods. This suggests processed food impacts blood glucose more significantly, except for potato crisps.

    Area of Science:

    • Food Science
    • Nutrition Science
    • Biochemistry

    Background:

    • Food processing significantly alters food structure.
    • Understanding the impact of processing on starch digestion and glycemic response is crucial for dietary recommendations.

    Purpose of the Study:

    • To compare in vitro starch digestibility and in vivo postprandial blood glucose response.
    • To evaluate the effects of conventional cooking versus factory processing on common carbohydrate-rich foods.

    Main Methods:

    • In vitro incubation of starch from processed and unprocessed foods with human saliva and porcine pancreatin.
    • Measurement of postprandial blood glucose response in healthy volunteers after consuming standardized carbohydrate portions.

    Main Results:

    Related Experiment Videos

    • Processed foods exhibited significantly higher in vitro starch digestibility compared to their conventionally cooked counterparts.
    • Processed foods generally elicited a higher glycemic index (GI) in vivo, with potato crisps being a notable exception.

    Conclusions:

    • Factory processing increases the in vitro starch digestibility of rice, corn, and potato.
    • Processed foods, with some exceptions like potato crisps, lead to a higher glycemic response, impacting blood glucose levels more rapidly.