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NutrInsight • Slow-release carbohydrates: Growing evidence on metabolic responses and public health interest

In conclusion, a high SDS content in cereal products decreases the postprandial glycemic response,
independent of the content of other macronutrients. Thus, preserving starch in its slowly digestible form in
food products may have benefits for human health, especially considering that decreasing the postprandial
glycemic response may help prevent metabolic diseases.

0.1- 6.3 g/portion SDS clusters 12.8-17.8 g/portion
15 6.7-12.6 g/portion
10
Fat content (g/portion) Predicted GI
5 80
70
60
50
40
30
20

0
0 5 10 15 0 5 10 15 0 5 10 15
Fibre content (g/portion)

Figure 4: Impact of fat and fiber on glycemic index (GI) clusterised as low, medium and high contents of Slowly Digestible
Starch (SDS) (g/portion) in the cereal products (n=190).
Source: Adapted from Meynier et al., 2015

Key Points • Slowly Digestible Starch (SDS) is an important
component of starch and of the overall diet.

• The SDS method is an available and validated method for
quantifying starch digestibility.

• SDS can be preserved in starchy foods by selecting appropriate
raw materials that are rich in SDS and by controlling processing conditions to
limit starch gelatinization.

• A high SDS content decreases the postprandial glycemic response and is the
major contributor to postprandial glycemic response.

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