Skip to main content
×
Home
    • Aa
    • Aa
  • Access
  • Cited by 16
  • Cited by
    This article has been cited by the following publications. This list is generated based on data provided by CrossRef.

    Ashwar, Bilal Ahmad Gani, Adil Shah, Asima Wani, Idrees Ahmed and Masoodi, Farooq Ahmad 2016. Preparation, health benefits and applications of resistant starch-a review. Starch - Stärke, Vol. 68, Issue. 3-4, p. 287.


    Moraes, Cristiane Borges, Natália A. and Mafra, Denise 2016. Resistant starch for modulation of gut microbiota: Promising adjuvant therapy for chronic kidney disease patients?. European Journal of Nutrition, Vol. 55, Issue. 5, p. 1813.


    de Courten, Barbora de Courten, Maximilian PJ Schalkwijk, Casper G Walker, Karen Z and Forbes, Josephine 2015. Dietary Advanced Glycation End Products Consumption as a Direct Modulator of Insulin Sensitivity in Overweight Humans: A Study Protocol for a Double-Blind, Randomized, Two Period Cross-Over Trial. JMIR Research Protocols, Vol. 4, Issue. 3, p. e93.


    Vaidya, Ruchi Mohan, Viswanathan Bai, Mookambika Ramya and Vasudevan, Sudha 2014. Wheat and Rice in Disease Prevention and Health.


    Clarke, J. M. Young, G. P. Topping, D. L. Bird, A. R. Cobiac, L. Scherer, B. L. Winkler, J. G. and Lockett, T. J. 2012. Butyrate delivered by butyrylated starch increases distal colonic epithelial apoptosis in carcinogen-treated rats. Carcinogenesis, Vol. 33, Issue. 1, p. 197.


    Burton, Pat M. Monro, John A. Alvarez, Laura and Gallagher, Eimear 2011. Glycemic Impact and Health: New Horizons in White Bread Formulations. Critical Reviews in Food Science and Nutrition, Vol. 51, Issue. 10, p. 965.


    Fuentes-Zaragoza, E. Riquelme-Navarrete, M.J. Sánchez-Zapata, E. and Pérez-Álvarez, J.A. 2010. Resistant starch as functional ingredient: A review. Food Research International, Vol. 43, Issue. 4, p. 931.


    Carmody, Rachel N. and Wrangham, Richard W. 2009. The energetic significance of cooking. Journal of Human Evolution, Vol. 57, Issue. 4, p. 379.


    Bajka, B. H. Clarke, J. M. Cobiac, L. and Topping, D. L. 2008. Butyrylated starch protects colonocyte DNA against dietary protein-induced damage in rats. Carcinogenesis, Vol. 29, Issue. 11, p. 2169.


    Clarke, J. M. Topping, D. L. Bird, A. R. Young, G. P. and Cobiac, L. 2008. Effects of high-amylose maize starch and butyrylated high-amylose maize starch on azoxymethane-induced intestinal cancer in rats. Carcinogenesis, Vol. 29, Issue. 11, p. 2190.


    Birkett, A.M. and Brown, I.L. 2007. Novel Food Ingredients for Weight Control.


    Jeffcoat, Roger 2007. Obesity – A perspective based on the biochemical interrelationship of lipids and carbohydrates. Medical Hypotheses, Vol. 68, Issue. 5, p. 1159.


    Shih, Chun-Kuang Chen, Shi-Hong Hou, Wen-Chi and Cheng, Hsing-Hsien 2007. A high-resistance-starch rice diet reduces glycosylated hemoglobin levels and improves the antioxidant status in diabetic rats. Food Research International, Vol. 40, Issue. 7, p. 842.


    Bajka, Balázs H. Topping, David L. Cobiac, Lynne and Clarke, Julie M. 2006. Butyrylated starch is less susceptible to enzymic hydrolysis and increases large-bowel butyrate more than high-amylose maize starch in the rat. British Journal of Nutrition, Vol. 96, Issue. 02, p. 276.


    Higgins, Janine A Brown, Marc A and Storlien, Leonard H 2006. Consumption of resistant starch decreases postprandial lipogenesis in white adipose tissue of the rat. Nutrition Journal, Vol. 5, Issue. 1,


    Nugent, A. P. 2005. Health properties of resistant starch. Nutrition Bulletin, Vol. 30, Issue. 1, p. 27.


    ×

Cooking attenuates the ability of high-amylose meals to reduce plasma insulin concentrations in rats

  • Marc A. Brown (a1), Leonard H. Storlien (a1), Ian L. Brown (a2) and Janine A. Higgins (a3)
  • DOI: http://dx.doi.org/10.1079/BJN2003958
  • Published online: 01 March 2007
Abstract

Postprandial glycaemic control is important in the prevention and therapy of type 2 diabetes and related diseases. Agents that may reduce postprandial glycaemia and/or insulinaemia, such as consumption of high-amylose foods, are considered beneficial; however, little is known about the dose–response relationship and the effects of cooking. The aim of the present study was to define the dose–response curve for postprandial glycaemic and insulinaemic excursions following meals of different amylose content and to compare the dose–response curves for meals containing cooked and uncooked starches. Following an overnight fast, rats ingested a test meal and blood was sampled over 2 h. The meal was given at 1.0 g carbohydrate/kg body weight, with an amylose content of 0, 270, 600 or 850 g/kg total starch. The area under the glucose curve did not differ under any condition investigated. For the uncooked-starch diets, area under the insulin curve was higher for the 0 g amylose/kg total starch meal than all other meals (P = 0·0001). For the cooked-starch diets, area under the insulin curve was higher in the O than the 600 and 850 g amylose/kg total starch groups (P < 0·01), but did not differ from the 270 amylose/kg total starch group. These results suggest that even a relatively small proportion of uncooked amylose (270 g/kg total starch) is sufficient to achieve a maximal attenuating effect on postprandial insulin concentrations as compared with 0 g amylose/kg total starch. Following cooking, however, a much higher proportion of amylose (≥ 600 g/kg total starch) is needed to achieve a similar effect.

    • Send article to Kindle

      To send this article to your Kindle, first ensure coreplatform@cambridge.org is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle.

      Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.

      Find out more about the Kindle Personal Document Service.

      Cooking attenuates the ability of high-amylose meals to reduce plasma insulin concentrations in rats
      Your Kindle email address
      Available formats
      ×
      Send article to Dropbox

      To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Dropbox account. Find out more about sending content to Dropbox.

      Cooking attenuates the ability of high-amylose meals to reduce plasma insulin concentrations in rats
      Available formats
      ×
      Send article to Google Drive

      To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your Google Drive account. Find out more about sending content to Google Drive.

      Cooking attenuates the ability of high-amylose meals to reduce plasma insulin concentrations in rats
      Available formats
      ×
Copyright
Corresponding author
*Corresponding author: Dr Janine A. Higgins, fax +1 303 315 3273, email Janine.Higgins@UCHSC.edu
Linked references
Hide All

This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

G Annison & DL Topping (1994) Nutritional role of resistant starch: chemical structure vs. physiological function. Ann Rev Nutr 14, 297320.

JL Doublier & L Chopin (1989) A rheological description of amylose gelation. Carbohydr Res 193, 215226.

KL Morris & MB Zemel (1999) Glycemic index, cardiovascular disease, and obesity. Nutr Rev 57, 273276.

WS Pascoe , AB Jenkins , M Kusunoki & LH Storlien (1992) Insulin action and determinants of glycaemia in a rat model of Type 2 (non-insulin-dependent) diabetes mellitus. Diabetologia 35, 208215.

J Salmeron , A Ascherio , EB Rimm , (1997 a) Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care 20, 545550.

J Salmeron , JE Manson , MJ Stampfer , GA Colditz , AL Wing & WC Willett (1997 b) Dietary fiber, glycemic load, and risk of non-insulin-dependent diabetes mellitus in women. JAMA 277, 472477.

M Siljestrom & N Asp (1985) Resistant starch formation during baking – Effect of baking time and temperature and variations in recipe. Z Lebensm Unters Forsch 181, 48.

Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords: