VEChannel Event Profile

Glycemic Response: Global Overview and Applications for Food Development

Overview: How GI diets have intrinsic appeal to consumers and are easy to put into practice; Why wholegrain does not always mean low GI; A discussion of the 25 years of research backing up the health benefits of low GI diets for diabetes, cardiovascular disease and weight control....The role of fiber: How dietary fiber consists of digestiveenzyme resistant dietary carbohydrates; Why nonstarch polysaccharides (NSP) and a fraction of starch (resistant starch, RS) are important contributors to dietary fiber and do not contribute to glycemia; How some forms of NSP (especially watersoluble, viscous polysaccharides) slow small intestinal carbohydrate digestion; How carbohydrate fermentation in the large bowel releases short chain fatty acids which lower the glycemic effect of foods eaten later (the second meal effect).....The role of sweeteners: Why reducing the glycemic response of foods is a valid objective; Why it is important to note the difference between glycemic index sensu stricto and glycemic response What specialty carbohydrates, fructose and highintensity sweeteners have a low glycemic response; How these can replace high glycemic carbohydrates in a wide range of processed food applications

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