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American Journal of Clinical Nutrition, Vol 46, 467-473, Copyright © 1987 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Phytic acid and calcium affect the in vitro rate of navy bean starch digestion and blood glucose response in humans

LU Thompson, CL Button and DJ Jenkins

Carbohydrate foods that are slowly digested appear beneficial in the management of diabetes and hyperlipidemia. This study determined the effect of endogenous and added phytic acid as well as Ca on the in vitro rate of starch digestion and in vivo blood glucose response to navy bean flour, prepared as unleavened bread. Removal of phytic acid from and addition of Ca to navy bean flour increased the starch digestion in vitro and raised the glycemic response in vivo while readdition of phytic acid to dephytinized flour produced the opposite effect. Carbohydrate malabsorption assessed by breath H2 measurement related negatively to glycemic response but the changes observed were much lower than the changes in glycemic response. This study confirmed the role of both added and endogenous phytic acid in slowing the in vitro rate of starch digestibility and in vivo glycemic response to legumes and the ability of Ca to modify this effect.


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S. L. Johnston, S. B. Williams, L. L. Southern, T. D. Bidner, L. D. Bunting, J. O. Matthews, and B. M. Olcott
Effect of phytase addition and dietary calcium and phosphorus levels on plasma metabolites and ileal and total-tract nutrient digestibility in pigs
J Anim Sci, March 1, 2004; 82(3): 705 - 714.
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Copyright © 1987 by The American Society for Nutrition