Neither low salivary amylase activity, cooling cooked white rice, nor single nucleotide polymorphisms in starch-digesting enzymes reduce glycemic index or starch digestibility: a randomized, crossover trial in healthy adults

• Published in: The American journal of clinical nutrition Vol. 114; no. 5; pp. 1633 - 1645
• Main Authors: Wolever, Thomas MS, El-Sohemy, Ahmed, Ezatagha, Adish, Zurbau, Andreea, Jenkins, Alexandra L
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01.11.2021; American Society for Clinical Nutrition, Inc
• Subjects: Adult; Aged; alpha-Glucosidases - genetics; Amylases; Amylases - genetics; Amylases - metabolism; Blood Glucose - analysis; Carbohydrates; Cold; Cooling; Cross-Over Studies; Dextrose; Digestibility; Digestion; Enzymes; Equivalence; Fasting; Female; Frying; Genetic diversity; genetic polymorphisms; Genotypes; Glucose; Glycemic Index; Humans; In vivo methods and tests; Laboratory testing; Lactulose; Male; maltase-glucoamylase; Meals; Middle Aged; Nucleotides; Oryza; Polymorphism, Single Nucleotide; Rice; Saliva - enzymology; salivary amylase activity; Single-nucleotide polymorphism; Starch; Starch - metabolism; starch digestibility; stir-frying; Sucrase-Isomaltase Complex - genetics; sucrose-isomaltase; Temperature effects; Variance analysis; salivary amylase activity; sucrose-isomaltase; AMY2A and AMY2B; L; starch digestibility; R; Cmalab; SNP; Dex+L; SI; stir-frying; AMY1CN; glycemic index; GI; MGAM; ICC; rice; genetic polymorphisms; Fgr; SAA; Ggr; TH; Dex; iAUC; cooling; avCHO; AMY1; maltase-glucoamylase

It was suggested that low salivary-amylase activity (SAA) and cooling or stir-frying cooked starch decreases its digestibility and glycemic index. We determined the effects of SAA, cooling, and single-nucleotide polymorphisms (SNPs) in the salivary amylase (AMY1), pancreatic amylase (AMY2A, AMY2B),...