ArticleDiabetic medicine : a journal of the British Diabetic Association2025
Partial starch substitution with resistant starch lowers postprandial glucose and glycaemic variability in people with type 2 diabetes.
Article in Diabetic medicine : a journal of the British Diabetic Association, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Comparative Analysis of the Structural and Digestibility Properties of Starches from Ten Common Coarse Grains.Foods (Basel, Switzerland) · 2026Article
- Partial starch substitution with resistant starch lowers postprandial glucose and glycaemic variability in people with type 2 diabetes.Diabetic medicine : a journal of the British Diabetic Association · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
aimsApproximately 40% of the caloric intake of the UK diet consists of starch. Most of which is readily digestible, thereby raising blood glucose. However, resistant starch (RS) evades metabolism in the small intestine, and in healthy adults, partial substitution of the diet with RS lowers postprandial glycaemia. The effect of RS in adults with type 2 diabetes is unknown.
methodsWe investigated the effect of substituting ~15% of dietary starch with RS on glycaemic measures in adults with type 2 diabetes in a controlled but free-living setting. This was a single-blinded, crossover design, comparing 4-day RS and control diets. Proportions of resistant and digestible starch in identical food products were the only difference. IPro™2 continuous glucose monitors captured glycaemic excursions and glycaemic variability.
resultsTwenty adults with type 2 diabetes, HbA
conclusionSubstituting a proportion of starch with RS lowers blood glucose without changing the sensory attributes of foods significantly. There is potential to develop a functional diet for adults with type 2 diabetes to aid glycaemic control.
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Registered trials
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