AMYLOSE-TO-AMYLOPECTIN RATIO IN PASTAS AFFECTS POSTPRANDIAL GLUCOSE AND INSULIN RESPONSES AND SATIETY IN MALES

Postprandial effects of changing the amylose-to-amylopectin ratio (Am: Ap) in the starch fraction of pastas were studied. Sixteen male volunt eers were served pasta-based meals containing 19% of energy as protein , 23% fat, 6% sugars, 53% polysaccharides. Four types of pastas were u sed: pasta 'N' from durum wheat flour, and pastas in which 20% flour w as replaced by normal corn starch ('N+'), or by corn starch containing 70% ('H') or >75% amylose ('HH'). Significantly lower postprandial le vels of glucose and insulin in the blood and ratings of satiety were f ound for pastas H and HH. Replacing flour in pasta N by normal corn st arch (N+) resulted in a significantly lower late-phase insulin respons e. No effect was found of Am:Ap on breath hydrogen.