Variations in the starch in foods could affect the amount consumed or hunger and satiety. For example, the preparation method, the food source, and the amylose/amylopectin ratio can all lead to different glucose/insulin responses and hormonal profiles. Starchy foods vary widely in their glycemic response (the effect on blood glucose) from lente, a slow sustained glycemic response, to rapid increases in blood glucose (73). Slow digestion and absorption of carbohydrates helps to maintain steady blood glucose levels which can be beneficial to diabetics. High consumption of lente foods can also reduce serum triglycerides and improve lipid metabolism (100).