Manipulation of food structure could lead the way to a healthier diet

A new study led by scientists at King's College London shows that preserving the natural structure of dietary fibre during food production can help to slow the rise in blood sugar levels after a meal. This finding may lead the way for the development of a new generation of food products that contain similar ingredients to existing products, but with a more natural, enzyme resistant structure around the starch that enables it to be digested more slowly. Such products would be particularly beneficial in the prevention and management of obesity and type 2 diabetes which affects more than one in 17 people in the UK. Starch is one of the largest sources of calories and an important component of a healthy diet. Understanding how starch is digested and metabolised is highly relevant to weight management, as well as prevention of other related conditions such as type 2 diabetes and heart disease. Wheat is a good source of starch and the predominant source of starch in the UK diet. It also contains dietary fibre, which forms a complex protective network of cell walls around the starch.