Starch is the primary source of dietary energy for human physical, metabolic, and intellectual activities. Starch digestibility is commonly studied from a purely kinetic perspective. In recent decades, public health problems related to the so-called metabolic syndrome (obesity, high blood pressure, and diabetes) have grown alarmingly. It is now recognized that modern lifestyle and consumption of ultra-processed foods contribute to the incidence of metabolic syndrome. Starch, as a source of glucose, is a central factor in understanding and managing health problems associated with it. This chapter aims to starch digestibility in relation to its structure and nutritional effects on humans.