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The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response.
Am J Clin Nutr. 1983 Dec; 38(6):835-42.AJ

Abstract

The effect of phytic acid on starch digestibility was studied in vitro and related to the blood glucose response (glycemic index) in healthy volunteers. The glycemic index was found to correlate negatively with the phytic acid content of the food tested. In vitro digestion studies involving human saliva at physiological pH and temperature showed that in the presence of sodium phytate (equivalent to 2% phytic acid based on the starch portion), the rate of digestion of raw wheat starch was reduced significantly by 50%. This was reversed by the addition of calcium which is known to complex phytic acid. Similarly, when sodium phytate was added to unleavened bread, its digestibility was also decreased and in feeding trials high phytate bread produced a flattened blood glucose response.

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Publisher Full Text

Authors

Yoon JH
No affiliation info available
Thompson LU
No affiliation info available
Jenkins DJ
No affiliation info available

MeSH

Blood GlucoseBreadDietDigestionFood AnalysisHumansPhytic AcidSalivaStarch

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

6650445

Citation

Yoon, J H., et al. "The Effect of Phytic Acid On in Vitro Rate of Starch Digestibility and Blood Glucose Response." The American Journal of Clinical Nutrition, vol. 38, no. 6, 1983, pp. 835-42.
Yoon JH, Thompson LU, Jenkins DJ. The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. Am J Clin Nutr. 1983;38(6):835-42.
Yoon, J. H., Thompson, L. U., & Jenkins, D. J. (1983). The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. The American Journal of Clinical Nutrition, 38(6), 835-42.
Yoon JH, Thompson LU, Jenkins DJ. The Effect of Phytic Acid On in Vitro Rate of Starch Digestibility and Blood Glucose Response. Am J Clin Nutr. 1983;38(6):835-42. PubMed PMID: 6650445.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response. AU - Yoon,J H, AU - Thompson,L U, AU - Jenkins,D J, PY - 1983/12/1/pubmed PY - 1983/12/1/medline PY - 1983/12/1/entrez SP - 835 EP - 42 JF - The American journal of clinical nutrition JO - Am J Clin Nutr VL - 38 IS - 6 N2 - The effect of phytic acid on starch digestibility was studied in vitro and related to the blood glucose response (glycemic index) in healthy volunteers. The glycemic index was found to correlate negatively with the phytic acid content of the food tested. In vitro digestion studies involving human saliva at physiological pH and temperature showed that in the presence of sodium phytate (equivalent to 2% phytic acid based on the starch portion), the rate of digestion of raw wheat starch was reduced significantly by 50%. This was reversed by the addition of calcium which is known to complex phytic acid. Similarly, when sodium phytate was added to unleavened bread, its digestibility was also decreased and in feeding trials high phytate bread produced a flattened blood glucose response. SN - 0002-9165 UR - https://www.unboundmedicine.com/medline/citation/6650445/The_effect_of_phytic_acid_on_in_vitro_rate_of_starch_digestibility_and_blood_glucose_response_ L2 - https://academic.oup.com/ajcn/article-lookup/doi/10.1093/ajcn/38.6.835 DB - PRIME DP - Unbound Medicine ER -