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Joint Event
November 29-30, 2019 | Frankfurt, Germany
28
th
International Conference on
3
rd
International Conference on
Diabetes and Endocrinology
Diabetes and Metabolism
&
2
0
1
9
CONGRESS
DIABETES
2019
DIABETES
Journal of Diabetology | Volume 3
An introductory review of resistant starch type 2 from high-amylose cereal grains and its
effect on glucose and insulin homeostasis
Kathryn Harris
Bay State Milling Company, USA
R
efined carbohydrates result from milling techniques
that remove the outer layers of a cereal grain and
grind the endosperm into a flour ingredient that is high in
digestible starch and devoid of dietary fiber. The frequent
use of refined grain flour in processed foods is contributing
to the fiber deficient diet commonly followed in Western
societies, which is believed to be associated with a number
of non-communicable diseases such as Type 2 Diabetes.
Technologies have been developed to produce high amylose
cereal grains that have a significantly higher resistant starch
type 2 and thus dietary fiber content in the endosperm of the
cereal grain, whichhas positive implications for humanhealth.
A review of the literature was conducted to study the effects
of resistant starch type 2 derived from high amylose grains
on glucose and insulin response. While there are thousands
of articles published on resistant starch, a total of 30 articles
focused on how resistant starch type 2 from high amylose
grains influenced acute and long term responses of glucose
and insulin control. Results showed that resistant starch has
the ability to attenuate acute postprandial responses when
replacing rapidly digestible carbohydrate sources, but there
is insufficient evidence to conclude that resistant starch can
improve insulin resistance and/or sensitivity.
Speaker Biography
Kathryn Harris is a Product Development and Nutrition Scientist at
Bay State Milling Company, USA where she plays a key role in new
product development of plant-based ingredients. With a Bachelor of
Science degree in Food Science and Technology from the University of
Massachusetts Amherst, USA and a Masters of Science degree in Human
Nutrition and Functional Medicine from the University of Western States,
USA Kathryn aspires to bridge the gaps between food science and nutrition
communities. With a goal of delivering affordable food products that
provide optimal nutrition to the consumer, Kathryn uses her experience
fromacademia to read and dissect clinical nutrition research and apply that
information to specific areas of food technology.
e:
kfharris3093@gmail.com