Progress in Carbohydrate Quality Indicators and Factors Influencing Glycemic Index

XU Yao; LIU Xiaofeng; YANG Yuexin; ZHU Jing

doi:10.13386/j.issn1002-0306.2023050117

Volume 44 Issue 18

Sep. 2023

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Science and Technology of Food Industry > 2023 > 44(18): 502-509. > DOI: 10.13386/j.issn1002-0306.2023050117

XU Yao, LIU Xiaofeng, YANG Yuexin, et al. Progress in Carbohydrate Quality Indicators and Factors Influencing Glycemic Index[J]. Science and Technology of Food Industry, 2023, 44(18): 502−509. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050117.

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Progress in Carbohydrate Quality Indicators and Factors Influencing Glycemic Index

XU Yao^{1, 2,},
LIU Xiaofeng^1, ,,
YANG Yuexin^2, ,,
ZHU Jing³

1.
School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China
2.
National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China
3.
Institute of Biotechnology and Health, Beijing Academy of Science and Technology, Beijing 100089, China

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Received Date: May 09, 2023
Available Online: September 05, 2023

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Abstract

Carbohydrates play a crucial role in the development of chronic diseases, and although research in this area is expanding, the precise definition of carbohydrate quality remains unclear. Currently, commonly utilized indicators encompass dietary fiber content, whole grain intake, free sugars intake and the glycemic index (GI). High-quality carbohydrate foods typically exhibit high dietary fiber content, consist of whole grain components, contain low levels of free sugars, and possess a low GI. The GI, in particular, directly influences the human blood sugar response and serves as a vital measure for describing carbohydrate quality. This article provides a comprehensive overview of the factors that influence the GI, focusing on three aspects: digestion and absorption, processing methods, and starch composition and structure. It further examines the GI values of various food sources. The rate of digestion and absorption, as well as diverse processing methods, can influence the GI. Additionally, the composition and structure of starch directly affect the GI. Amylose and amylopectin exhibit dissimilar structural compositions, with amylopectin containing more amylase binding sites than amylose, leading to a higher digestion rate. Consequently, foods with elevated amylose content tend to have relatively low GI values. Additionally, starch can be categorized into three types (A-type, B-type, and C-type) based on the crystal form of amylopectin present in the starch. Among these types, A-type starch is the most readily digestible, while B-type and C-type starch exhibit low GI characteristics due to their reduced digestibility. By studying the microstructure of starch, researchers can gain valuable insights into the influencing factors of the GI, thereby introducing a fresh perspective to the assessment of food carbohydrate quality.
- carbohydrate quality,
- dietary fiber,
- whole grains,
- free sugars,
- glycemic index (GI),
- structure of starch

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