Health benefits of the consumption of slow release starchy foods. What are the long and short-term effects of consumption of high versus low GI starchy foods on glucose metabolism and lipid profile? To what extent are the GI features of foods related to post-meal satiety and cognitive function? What are the effects of fermentation of starchy foods on colonic metabolism and what are health-related consequences? To what extent can the health benefits of slow release starchy foods be estimated by use of the GI? Could other factors such as the release profile of glucose, regulation of endogenous glucose production glucose, hormonal responses or the presence of fermentable carbohydrates be of additional importance? In what way do the following factors determine the health benefits of high versus low GI starchy foods? - food production processes - rate and extent of digestion - gastrointestinal events (e.g. gastrointestinal transit time and hormones) - post-absorptive metabolism (e.g. second-meal phenomena) - fermentation What are the possibilities for extending the number of low GI starchy foods?