THESIS

Whether the quantity or the quality of lipids influences the glucose response, is not
yet described clearly. Recent studies suggest that fat may influence glucose response
even at a low dose (Owen and Wolever, 2003). However, while studying a large
variety of cereal processed foods, Englyst et al. (2003) demonstrated fat is not the
major determinant of their glycemic index. Other factors such as structure, texture of
foods and content in anti-nutrients or organic acids may also affect their glycaemic
index.
6.3.8 The role of resistant starch on low GI food starch
For most starchy food products, a reduction in GI appears to be
accompanied by a higher content of resistant starch (RS). A high RS content will add
to the total amount of indigestible carbohydrates reaching the colon for fermentation.
Lin et al. (1994) found that the using resistant starch replacement of fat at 5% of the
flour in a yellow cake formulation produced cakes that were softer than the control
and that up to 15% of the cake flour could be replaced with no significant effect on
cake quality. In addition to replacing cake flour, Lin et al. (1994) found that up to
25% of the fat in the formulation could be replaced with resistant starch while
maintaining quality equal to the control cakes.
6.4 Low GI diets and their associated health benefits
The degree of glycemic and hormonal response associated with
carbohydrate load affects numerous functions within the body. Repeated changes in
postprandial glycemic levels may affect the long-term function of organs. A standard
sample is that of diabetes. Repeated abnormally pronounced hyperglycaemia in itself
constitutes one of the mechanisms responsible for the complications seen during the
course of this disease (Willet et al. 2002). Figure 14 provides a graphical illustration
of the potential impact of reduced post-prandial glycaemic response on various body
functions as well as potential dysfunction (Lang et al. 2004). Diabetes mellitus is
chronic disorder that results from a deficiency in the insulin hormone. This occurs
either because of an absolute decrease in the amount hormone. This occurs either
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