earticle

영어

For decades, quality of starch-based foods has been associated with the in vivo measured glycemic index or the in vitro digestion rate-based categories of rapidly digestible, slowly digestible, and resistant starch (RS). Glycemic index has been related to health-based endpoints mostly through correlative or observational studies with mechanisms proposed, but not well established. Here, we bring forth the concept of locational delivery of glucose from dietary starches to the distal small intestine to elicit an “ileal brake” effect. Both effects slow gastric emptying and, in turn, extend nutrient (i.e., energy) delivery to the body and may decrease appetite and promote weight management. Slowly digestible starches are currently a popular topic of research, though where they are digested and the released-glucose is delivered in the small intestine is not known. A proposal is to further study and establish this mechanism of appetite and food intake regulation so that starch-based ingredients and foods can be developed that promote the ileal brake mechanisms.