Pasta cooking time: influence on starch digestion and plasma glucose and insulin responses in healthy subjects

Article Abstract:

Recent studies have reported that many people cannot properly digest and absorb starchy foods, such as pasta. Since starches are the most significant source of energy for human beings, carbohydrate malabsorption can lead to the failure to utilize a substantial proportion of the food energy consumed. Incomplete digestion of starches also causes abdominal bloating and discomfort. It has been suggested that the starch in pasta is not fully broken down by alpha-amylase, a digestive enzyme. Twelve healthy young adults participated in a study comparing the digestibility of pasta that was cooked for three different times: 11, 16.5 and 22 minutes. The tests used to determine degree of starch digestion or malabsorption were hydrogen and methane gas concentrations in the breath, and blood glucose and insulin levels. Breath hydrogen and methane are produced by the bacterial fermentation of nutrients in the intestines, and blood glucose and insulin reflect the absorption of sugars into the bloodstream. Based on these tests, there were no differences among the three cooking times. The duration of cooking did not affect the digestibility of the pasta in a group of healthy volunteers. (Consumer Summary produced by Reliance Medical Information, Inc.)

Causes of, Digestion, Malabsorption syndromes, Intestinal absorption

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The search for an optimized treatment of hypoglycemia

Article Abstract:

The effectiveness of various carbohydrate-containing preparations in treating hypoglycemia, or an abnormal drop in blood glucose levels, was assessed in 41 type I or insulin-dependent diabetic patients. Each of the preparations contained 15 grams of carbohydrate, was given orally, and included glucose in solution, tablet, or a gel; sucrose in solution and tablets; a solution of polysaccharide, which is a glucose compound; and orange juice. Hypoglycemia was artificially induced by injection of insulin directly into the circulation, and treatment was given at the onset of hypoglycemic symptoms or on demand. Blood glucose levels were increased at 15 to 20 minutes after carbohydrate intake for all tablet preparations, but particularly with sucrose-containing preparations. Orange juice and sucrose gel were less effective than other preparations in increasing blood glucose levels. Sucrose or glucose solutions and tablets improved clinical symptoms within 14 minutes of ingestion. The results show that rapid improvement of hypoglycemic symptoms can be achieved by ingestion of 15 grams of carbohydrate in the form of sucrose or glucose tablets or solutions. (Consumer Summary produced by Reliance Medical Information, Inc.)

Care and treatment, Complications and side effects, Diabetes, Diabetes mellitus, Hypoglycemia

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Insulin and glycemic responses in healthy humans to native starches processed in different ways: correlation with in vitro alpha-amylase hydrolysis

Article Abstract:

The effect on blood glucose and insulin levels following the ingestion of raw unprocessed starch derived from wheat, manihot tuber, or smooth pea was compared with the ingestion of starch gels and with industrial preparations made from the same three sources. Blood samples were taken from 18 health young subjects to analyze before the meal and at 30 minute intervals for the next three hours after eating. From these samples blood glucose, and insulin levels were determined. Raw products were eaten more rapidly than were either of the two derived starches. Except for mung bean noodles, which behave like raw starch, all raw products caused lower peaks of insulin and glucose than the cooked starches. Raw manihot starch (tapioca) produced the lowest metabolic response. It was found that cooking significantly increased the metabolic response to ingested starches. An analysis of the degree of enzymatic break-down that occurred with amylase (breaks starch) digestion at 30 minutes (in vitro) correlated with the availability and the ability of the various starches to change blood levels of glucose and insulin; i.e., amylase affects the bioavailability of the ingested starch.

Health aspects, Analysis, Cooking, Physiological aspects, Carbohydrates, Cookery, Insulin, Amylases, Glucose, Carbohydrates in the body

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