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A project developing healthier foods based on the slower release of energy is set to expand its range of products. By using different types of starch, the project hopes to introduce consumer-focused starchy products that can contribute to consumer’s health and reduce the risk of developing diet-related disease.

Highly digestible food products, especially starchy foods, are of concern as they may be digested so rapidly that their metabolic effect is comparable to that of free sugars, resulting in blood glucose peaks and the rapid release of insulin, which is linked to increased risk of type II diabetes and cardiovascular disease.

To read the article, click here Slower energy release points the way to healthier foods

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Quick Takes

  • Ultra-processed foods have been known to be associated with risk of CVD, cancer, and the obesity epidemic.
  • The fast-food, beverage, and food industries have made progress in reducing the unhealthy ingredients but continue to advertise the unhealthy.
  • Increasing the national and local community investment in health literacy with an emphasis on nutrition could be very cost-effective from the public perspective but have a negative impact on the economy and compete with many other priorities.

To read the article Ultra-Processed Foods and Incident Cardiovascular Disease

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