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Sustained Energy Release Starchy Food Products

Lowering the rate of starch digestion is a unique opportunity to maintain normal blood glucose and insulin levels. 

The advantage of slowly digestible starch (SDS) is that it is a source of sustained glucose release and stabilizes blood glucose levels. Benefits of this condition are linked to diabetes management and effects on satiety, calorie intake and mental and physical performance. We will develop consumer-valued food products carrying health benefits on account of slow energy
release based on innovative technologies, new ingredients and adapted processing. Consumption thereof will improve the health status of the consumer, reduce the risk of developing noncommunicable disease such as (childhood) obesity and type II diabetes and hence, may lower healthcare costs related to these diseases. The project outcome will be applicable to other food categories.

 

Partners

The following partners are involved in the project

KU LEUVEN
PEPSICO
Quadram Institute
Matís

Project Lead

Postdoctoral researcher
Elien Lemmens
Institution

KU Leuven

Role

Activity leader

Contact details

elien.lemmens1@kuleuven.be
+3216374242

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