Journal: European Journal of Nutrition, vol. 52, p. 799–812, 2013
International Standard Numbers:
Open Access: green
Purpose: To identify the key parameters involved in
cereal starch digestion and associated glycaemic response
by the utilisation of a dynamic gastro-duodenal digestion
Methods: Potential plasma glucose loading curves for
each meal were calculated and fitted to an exponential
function. The area under the curve (AUC) from 0 to
120 min and total digestible starch was used to calculate an
in vitro glycaemic index (GI) value normalised against
white bread. Microscopy was additionally used to examine
cereal samples collected in vitro at different stages of
gastric and duodenal digestion.
Results: Where in vivo GI data were available (4 out of 6
cereal meals) no significant difference was observed
between these values and the corresponding calculated in
vitro GI value.
Conclusion: It is possible to simulate an in vivo glycaemic
response for cereals when the gastric emptying rate (duodenal
loading) and kinetics of digestible starch hydrolysis
in the duodenum are known.