Impact of Starch Gelatinization on Digestibility and Human Health

Abstract The availability of digestible energy from consumed starch depends on whether the starch is in an amorphous/digestible or ordered/less digestible form. The capacity of man to digest starch has been an evolutionary process where early hunter gatherers would have eaten crops with relatively low amounts of starch that is also not cooked. This requires a lot of digestive effort to extract calories and hence the efficiency in the body of the starch digestive process. Modern man, however, cooks (and has done for centuries) starchy crops. This, combined with the high starch contents of foods that are also readily available, has led to excess calories in the diet (from other nutrient sources too) and associated disease states. This article is designed to set the gelatinization of starch in the context of health and how starch processing needs to be regulated to control excess calories in the diet – many from starch. Key messages to gain from this review are that i) starch is a potential source of energy and depending on how and when it is processed and consumed it will impact on energy and health plus that ii) overall management of calories – including from digestible starch – is critical for optimal health.