Gastrointestinal Effects of Low-Digestible Carbohydrates

@article{Grabitske2009GastrointestinalEO,
  title={Gastrointestinal Effects of Low-Digestible Carbohydrates},
  author={Hollie A. Grabitske and J. Slavin},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2009},
  volume={49},
  pages={327 - 360}
}
  • Hollie A. Grabitske, J. Slavin
  • Published 2009
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
  • Low-digestible carbohydrates (LDCs) are carbohydrates that are incompletely or not absorbed in the small intestine but are at least partly fermented by bacteria in the large intestine. Fiber, resistant starch, and sugar alcohols are types of LDCs. Given potential health benefits (including a reduced caloric content, reduced or no effect on blood glucose levels, non-cariogenic effect) the prevalence of LDCs in processed foods is increasing. Many of the benefits of LDCs are related to the… CONTINUE READING
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