Purported health benefits of whole grain foods in lowering risk of obesity, type 2 diabetes, cardiovascular disease, and cancer are supported by epidemiological studies and scientific researches. Bioactive components including dietary fibers, phytochemicals, and various micronutrients present in the bran and germ are commonly considered as the basis for such benefits. Endosperm starch, as the major constituent of whole grains providing glucose to the body, has been less investigated regarding its nutritional property and contribution to the value of whole grain foods. Nutritional quality of starch is associated with its rate of digestion and glucose absorption. In whole grain foods, starch digestion and glucose delivery may vary depending on the form in which the food is delivered, some with starch being rapidly and others slowly digested. Furthermore, there are other inherent factors in whole grain products, such as phenolic compounds and dietary fibers, that may moderate glycemic profiles. A good understanding of the nutritional properties of whole grain starch is important to the development of food processing technologies to maximize their health benefits.

流行病学研究和科学研究证实了全谷物食品在降低肥胖症，2型糖尿病，心血管疾病和癌症方面的健康益处。麸皮和胚芽中存在的生物活性成分（包括膳食纤维，植物化学物质和各种微量营养素）通常被认为是获得此类益处的基础。胚乳淀粉作为提供谷物葡萄糖给人体的全谷物的主要成分，对其营养特性和对全谷物食品价值的贡献的研究较少。淀粉的营养品质与其消化率和葡萄糖吸收率有关。在全谷类食物中，淀粉的消化和葡萄糖的输送可能会根据食物的输送形式而有所不同，有些淀粉的消化速度很快，而其他淀粉的消化速度则很慢。此外，全谷物产品中还有其他内在因素，例如酚类化合物和膳食纤维，可能会降低血糖分布。全面了解全谷物淀粉的营养特性对于开发食品加工技术以最大程度地提高其健康益处至关重要。