A literature review examines and compares the gastrointestinal uptake of and subsequent glycemic response (GR) to simple and complex dietary carbohydrates. Topics addressed include: differences in digestion rates and GR between different starchy foods; physiological effects of slowly absorbed (lente) carbohydrate foods; and factors influencing starch absorption and GR (e.g., interactions, food particle size, fiber composition). The utility of the glycemic index for classifying foods according to their resultant GR also is discussed. It is concluded that due to differences in the digestive rate for different starchy foods, it is possible that diets can be manipulated to achieve desired effects in treating diabetes and hyperlipidemia.(wz)