Inter-laboratory validation of the starch digestibility method for determination of rapidly digestible and slowly digestible starch.

The digestibility of starch in foods, which is influenced by the ingredients, formulation and preparation conditions, is a major determinant of glycaemic response. The terms rapidly digestible starch (RDS) and slowly digestible starch (SDS) along with the associated analytical methodology were developed by Englyst to characterise this nutritionally relevant food attribute. The measurement uncertainty of this starch digestibility method is evaluated here with an inter-laboratory trial.

Evaluation of methods of analysis for dietary fibre using real foods and model foods.

Rationale And Objectives: There are several rational and empirical methods for the measurement of dietary fibre and its components. A selection of these methods were evaluated by investigation of a range of real foods and model foods with added resistant starch (RS), non-starch polysaccharides (NSP) and resistant oligosaccharide (RO) ingredients.

Methods: A range of rational methods were applied in determining specific carbohydrate constituents: RS, NSP and RO, including fructans.

Resistant carbohydrates stimulate cell proliferation and crypt fission in wild-type mice and in the Apc(Min/+) mouse model of intestinal cancer, association with enhanced polyp development.

Fermentation of carbohydrates in the colon can stimulate cell proliferation and could thus be a cancer risk. The effects of resistant carbohydrates, i.e.

Nutritional characterization and measurement of dietary carbohydrates.

Dietary carbohydrate characterization should reflect relevant nutritional and functional attributes, and be measured as chemically identified components. A nutritional classification based on these principles is presented, with a main grouping into 'available carbohydrates', which are digested and absorbed in the small intestine providing carbohydrates for metabolism, and 'resistant carbohydrates', which resist digestion in the small intestine or are poorly absorbed/metabolized. For the available carbohydrates, the chemical division into the starch and total sugars categories does not adequately reflect the physiological or nutritional attributes of foods.