University of Groningen
Slowing starch digestibility in foods de Bruijn, Hanny Margriet
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Publication date: 2018
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de Bruijn, H. M. (2018). Slowing starch digestibility in foods: Formulation, substantiation and metabolic effects related to health. Rijksuniversiteit Groningen.
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Stellingen
behorende bij het proefschrift
Slowing starch digestibility in foods
Formulation, substantiation and metabolic effects related to health
1. The rate of carbohydrate digestion in vivo cannot be estimated by the postprandial blood glucose response alone but can only be determined by dual (stable) isotope studies (this thesis).
2. In human clinical studies it is important that the food itself (e.g. rice type), any post-harvest processing (e.g. polished or whole-grain) and the conditions under which the food is prepared and tested (e.g. cooking time) are described in detail, to allow for accurate replication, interpretation and comparison of studies (this thesis).
3. An incomplete block design, a cross-over design in which not all products are tested by all subjects, allows for many comparisons to be efficiently
incorporated within one study and population (this thesis).
4. Many health effects of dietary fibres can be derived from modulation of the gastrointestinal transit time.
5. The main barrier to increasing the consumption of dietary fibres is often the sensory aspects.
6. The current classifications of dietary fibre are not based on differences in health properties.
7. Even small changes in dietary habits and physical exercise can have a positive impact on the prevention of lifestyle diseases.
8. Legumes are perfect, nutritious, slow-digestible carbohydrate-rich foods. 9. An in vitro digestibility assay can help in the screening of carbohydrate-rich
foods for lowering the postprandial blood glucose response, however the response must be confirmed in vivo, in human clinical trials.
10. Standard protocols in conventional medicine are developed according to the “one size fits all” principle suggesting that everyone is the same.
