Innovative low-glycaemic carbohydrates: an update

The key role of carbohydrates in nutrition is to deliver energy to the body. Until recently, debates on preferred types of carbohydrates as opposed to those that should be avoided focused mainly on a simple food chemistry approach. This approach does not reflect physiology, although it is used for food labelling and analysis purposes. It is the metabolism of carbohydrates that counts when we consider the increasing burden of non-communicable diseases. Since carbohydrates are the largest macronutrient category, with a recommended intake of 55%–75%, their influence is significant. Digestibility, availability, speed of absorption and metabolic pathways are key. It is the quality of carbohydrates that matters and a low glycaemic diet that counts. Tasty, lower glycaemic food can be achieved in various ways. Reducing the blood glucose response of available carbohydrates by modification of the glucose supply can be achieved by processing, by influencing the gastrointestinal passage and by a smart choice of ingredients: by selecting low glycaemic and slow-release carbohydrates. An alternative route is the replacement of available carbohydrates by partially or non-available carbohydrates, such as dietary fibre or traditional sugar replacers.