Defra - Department for Environment, Food and Rural Affairs.

Science Search

Science and Research Projects

Return to Science Search homepage   Return to Project List

Assimilation of glucose from different dietary starches: development and application of a new stable isotope approach - AN0305

Description
A new dual-stable isotopic tracer technique will be developed for investigation in adult humans of the pattern of assimilation of glucose from starchy foods of different botanical origin and different processing. The influence of site of glucose absorption on glucose kinetics and metabolism will be investigated as part of the development. Several hypotheses will then be tested: that botanical source and processing effects rates of glucose influx into the circulation, that botanical source and processing affects the pattern of glucose assimilation other that due to the digestibility of its starch, that a subjects ability to absorb starches is greater at the first than at the third meal of the day, that normal individuals differ in their ability to assimilate starches, that rapidly digestible starchy food result in a systemic metabolism that would reinforce a predisposition to metabolic complications, that adaptation to poorly digested starchy foods lessens any potential beneficial effects, that adaptation to poorly digestible starchy foods is detrimental to the tolerance of rapidly digestible starchy foods.
Objective
1. To provide a new quantitative technique using stable isotopes to assess the nutritional properties of starch presented in starchy foods. 2. To apply the technique to starchy foods of different botanical origin and different processing in order to characterise the nutritional properties of the starchy foods in detail in man. 3. To determine whether rapidly digestible starchy foods perturb carbohydrate and lipid metabolism and whether adaptation to slowly digestible starchy foods obviates (or enhances) the perturbation.
Time-Scale and Cost
From: 1993

To: 1997

Cost: £972,118
Contractor / Funded Organisations
IFR - Institute of Food Research (BBSRC)
Keywords