For the dietary regulation and food design targeting elderly individuals with dysphagia and abnormal glucose metabolism, starch is regarded as the key substance for texture?improved foods and glycemic regulation owing to its unique gelling properties. Nevertheless, high glycemic index (GI) is often induced by single?component starch gel systems when swallowing requirements are satisfied, and the regulatory requirements for the two objectives are mutually restricted. Binary/multi?component complexation of starch with proteins, lipids and dietary fibers (DFs) can be performed, by which starch digestibility is reduced while gel texture is regulated, and a feasible route is provided for the development of low?GI soft foods. Focusing on the development of low?GI soft foods for populations suffering from both dysphagia and metabolic disorders, the interaction mechanisms between starch, proteins, lipids, DFs and polysaccharide as well as the latest research advances in multi?component interactions are systematically summarized. The regulatory rules of such intermolecular interactions on the textural and digestive properties of starch gels are evaluated. Finally, it is concluded that current binary starch gel systems still cannot meet the multi?dimensional requirements of texture, digestion and nutrition. A multi?component composite starch gel strategy is proposed as the design paradigm for low?GI soft foods, and theoretical support is offered for the development of special diets adapted to populations with concurrent dysphagia and metabolic abnormalities.