Enzymes in our saliva can wreak havoc on the textures of starch-thickened foods in a matter of minutes. My daughter eats oatmeal for breakfast—just boiled rolled oats with some sugar and milk. She ...
Blood glucose levels following starch ingestion are influenced by genetically determined differences in salivary amylase, an enzyme that breaks down dietary starches, according to a new study in the ...
BUFFALO, N.Y. — Starch, a complex carbohydrate, is a vital source of nutrition for many mammals. Humans farm it in the form of rice, wheat, corn, potatoes and oats. Rats comb our garbage piles for ...
The unique makeup of someone’s saliva may change how they experience food. Researchers at Purdue University are studying variations from person to person by observing how salivary enzymes change the ...
The number of AMY1 gene copies you have affects how your mouth’s bacteria respond to starchy foods like bread and pasta, potentially influencing your risk for cavities and gum disease. People with ...
A new Cornell University study brings additional clarity to the relationship between Type 2 diabetes and genes that express a salivary enzyme that breaks down starch. It was previously known that ...
A newly discovered relationship between genetic variation and the gut microbiome could help nutritionists personalize their recommendations. People with a high number of copies of a gene called AMY1, ...
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