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Cited by 304Food composition and propertiesNatural Antidiabetic Agents StudiesPhytase and its Applications

The DOI matches its Crossref record; 77 of the 80 references it cites were found in a registry or an index.

Factors affecting starch digestibility and the glycemic response with special reference to legumes

Thorne, MJ, Thompson, LU, Jenkins, DJ·1983·The American Journal of Clinical Nutrition
DOI 10.1093/ajcn/38.3.481
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Abstract

Large differences exist in the degree to which different starch containing foods affect the blood glucose levels of both normal volunteers and diabetics. These differences appear to relate to the digestibility of the starch and the factors determining this, including: the interaction of starch with fiber, antinutrients (eg, phytate) and protein in the food, together with the nature of the starch itself and its physical form (eg, raw or cooked, ground or whole). In this respect legumes exemplify a class of foods, high in fiber, protein and antinutrients, with a starch which is digested slowly in vitro. They also produce relatively small blood glucose rises after consumption by both normals and diabetics and in the longterm result in improved diabetic control. Identification of more such foods and further understanding of factors determining starch digestibility will allow greater therapeutic use of diet in the management of diabetics and disorders of carbohydrate metabolism.

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Crossref · 10.1093/ajcn/38.3.481

Cites

77 of 77 references verified0 citation errors · 0 not checkable

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Citations

Cites

Show all 80 references

Research works printed but not linked: 7

  1. Schoch, 1976, Preparation and properties of various legume starches., Cereal Chem, 45, 564
  2. Shurpalekar, 1979, In-vitro and in-vivo digestibility of legume carbohydrate., Nutr Rep Rev, 19, 111
  3. Takeuchi, 1969, Interaction between protein and starch., Cereal Chem, 46, 570
  4. Alii, 1980, Constitution of leguminous seeds., The microscopic structure of proteins isolated from phaseolus beans. J Sci Food Agr, 31, 1316
  5. Devados, 1964, Effect of cooking on the digestibility and nutritive value of the proteins of black gram and green gram., J Nutr Dietet, 1, 84
  6. 1982, The Nutrition Sub-Committee of the British Diabetic Association’s Medical Advisory Committee., Hum Nutr Appl Nutr, 36A, 378
  7. 1981, Guidelines for the nutritional management of diabetes mellitus. A Special Report from the Canadian Diabetic Association., J Can Dietet Assoc, 42, 110

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Metadata

Authors
Thorne, M., Thompson, L., & Jenkins, D.
Venue
The American Journal of Clinical Nutrition
Publisher
Elsevier BV
Published
1983-09
Volume
38
Issue
3
Pages
481-488
ISSN
0002-9165 (ISSN-L)
DOI
10.1093/ajcn/38.3.481
OpenAlex
W1828892665
Cited by
304
References
80
Citations by year
2025: 3 · 2024: 4 · 2023: 7 · 2022: 9 · 2021: 7 · 2020: 7 · 2019: 14 · 2018: 13 · 2017: 13 · 2016: 14 · 2015: 6 · 2014: 12 · 2013: 13 · 2012: 14
FWCI
1.65
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • American Journal of Clinical Nutrition (publishedVersion)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Phytase and its Applications
Keywords
starch digestibility, glycemic response, Fabaceae, blood glucose, diabetes mellitus, dietary fiber, antinutritional factors, phytic acid, proteins, carbohydrate metabolism, diabetic diet
MeSH terms
Animals, Blood Glucose, Cooking, Diabetes Mellitus, Dietary Carbohydrates, Dietary Fiber, Dietary Proteins, Digestion, Humans, Fabaceae, Particle Size, Plants, Medicinal, Starch

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