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An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis
Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starc...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Oxford University Press
2019
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6786898/ https://www.ncbi.nlm.nih.gov/pubmed/31343688 http://dx.doi.org/10.1093/nutrit/nuz040 |
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author | Harris, Kathryn F |
author_facet | Harris, Kathryn F |
author_sort | Harris, Kathryn F |
collection | PubMed |
description | Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While thousands of articles have been published on resistant starch, only 30 articles have focused on how resistant starch type 2 from high-amylose grains affects acute and long-term responses of glucose and insulin control. The findings showed that resistant starch has the ability to attenuate acute postprandial responses when replacing rapidly digestible carbohydrate sources, but there is insufficient evidence to conclude that resistant starch can improve insulin resistance and/or sensitivity. |
format | Online Article Text |
id | pubmed-6786898 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | Oxford University Press |
record_format | MEDLINE/PubMed |
spelling | pubmed-67868982019-10-16 An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis Harris, Kathryn F Nutr Rev Special Articles Refined carbohydrates result from milling techniques that remove the outer layers of a cereal grain and grind the endosperm into a flour ingredient that is devoid of dietary fiber. Technologies have been developed to produce high-amylose cereal grains that have a significantly higher resistant starch type 2 and thus dietary fiber content in the endosperm of the cereal grain, which has positive implications for human health. A review of the literature was conducted to study the effects of resistant starch type 2 derived from high-amylose grains on glucose and insulin response. While thousands of articles have been published on resistant starch, only 30 articles have focused on how resistant starch type 2 from high-amylose grains affects acute and long-term responses of glucose and insulin control. The findings showed that resistant starch has the ability to attenuate acute postprandial responses when replacing rapidly digestible carbohydrate sources, but there is insufficient evidence to conclude that resistant starch can improve insulin resistance and/or sensitivity. Oxford University Press 2019-11 2019-07-25 /pmc/articles/PMC6786898/ /pubmed/31343688 http://dx.doi.org/10.1093/nutrit/nuz040 Text en © The Author(s) 2019. Published by Oxford University Press on behalf of the International Life Sciences Institute. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs licence (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial reproduction and distribution of the work, in any medium, provided the original work is not altered or transformed in any way, and that the work is properly cited. For commercial re-use, please contactjournals.permissions@oup.com. |
spellingShingle | Special Articles Harris, Kathryn F An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis |
title | An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis |
title_full | An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis |
title_fullStr | An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis |
title_full_unstemmed | An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis |
title_short | An introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis |
title_sort | introductory review of resistant starch type 2 from high-amylose cereal grains and its effect on glucose and insulin homeostasis |
topic | Special Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6786898/ https://www.ncbi.nlm.nih.gov/pubmed/31343688 http://dx.doi.org/10.1093/nutrit/nuz040 |
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