Resistant starch

A specially developed strain of barley, high in resistant starch

Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals.[1][2] Resistant starch occurs naturally in foods, but it can also be added as part of dried raw foods, or used as an additive in manufactured foods.[3]

Some types of resistant starch (RS1, RS2 and RS3) are fermented by the large intestinal microbiota, conferring benefits to human health through the production of short-chain fatty acids, increased bacterial mass, and promotion of butyrate-producing bacteria.[4][5]

Resistant starch has similar physiological effects as dietary fiber,[6] behaving as a mild laxative and possibly causing flatulence.[7]

  1. ^ Asp NG. (1992). "Resistant starch. Proceedings from the second plenary meeting of EURESTA: European FLAIR Concerted Action No. 11 on physiological implications of the consumption of resistant starch in man. Crete, 29 May-2 June 1991". European Journal of Clinical Nutrition. 46 (Suppl 2): S1–148. PMID 1425538.
  2. ^ Topping, D. L.; Fukushima, M.; Bird, A. R. (2003). "Resistant starch as a prebiotic and synbiotic: state of the art". Proceedings of the Nutrition Society. 62 (1): 171–176. doi:10.1079/PNS2002224. PMID 12749342.
  3. ^ National Academy of Sciences. Institute of Medicine. Food and Nutrition Board. (2005). Chapter 7 Dietary, Functional, and Total Fiber in Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids. Washington DC, USA: National Academies Press. pp. 339–421. ISBN 978-0-309-08525-0.
  4. ^ Brouns, Fred; Kettitz, Bernd; Arrigoni, Eva (2002). "Resistant starch and "the butyrate revolution"". Trends in Food Science & Technology. 13 (8): 251–261. doi:10.1016/S0924-2244(02)00131-0.
  5. ^ O’Connor, Anahad (13 June 2023). "Are all calories created equal? Your gut microbes don't think so". Washington Post. ISSN 0190-8286. Retrieved 13 June 2023.
  6. ^ Elsevier, Dorland's Illustrated Medical Dictionary, Elsevier.
  7. ^ Grabitke, Hollie A.; Slavin, Joanne L. (2009). "Gastrointestinal Effects of Low-Digestible Carbohydrates". Critical Reviews in Food Science and Nutrition. 49 (4): 327–360. doi:10.1080/10408390802067126. PMID 19234944. S2CID 205689161.