Definition

A polymeric carbohydrate that is digested by enzymes in the gastrointestinal (GI) tract with dietary supplemental activity. Upon consumption of digestible starch (DS), it is degraded in the small intestine by GI enzymes within hours of ingestion. Digestion of starch releases glucose into the bloodstream which, in turn, triggers an insulinemic response. DS may be further categorized as slowly (SDS) or rapidly digestible (RDS) with the former producing a more sustained release of glucose and a more gradual rise in postprandial blood glucose levels. Consumption of a diet high in RDS may be associated with an increased risk of insulin resistance, obesity and metabolic syndrome.