Review evaluates the role of resistant starch in promoting health and its retention through food processing methods, highlighting the gap in current dietary intake and the potential for improving global health through enhanced resistant starch consumption in plant-based foods.
By Vijay Kumar MalesuMar 22 2024Reviewed by Susha Cheriyedath, M.Sc. In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch . It assessed the impact of food processing methods on its retention in plant-based foods, using clinical evidence and observational studies from 2010 to 2023.
Background Carbohydrates are crucial for energy and glucose regulation in diets, with starch being a major source found in cereals, fruits, vegetables, and legumes. Starches vary in digestibility, from rapidly to slowly digestible forms, while RS evades digestion, benefiting colon health similarly to dietary fibers. Despite dietary recommendations promoting a minimum daily fiber intake to reduce chronic disease risks, actual consumption is often below suggested levels across various regions.
The impact of food processing on RS The nutritional value of RS, especially its low glycemic index and satiety-enhancing properties, can be influenced significantly by food processing methods. For example, the RS content in foods can be affected at various stages, from the type of crop grown to the methods of cooking, cooling, and storing the food. Breeding techniques that increase the amylose content of starches can lead to higher RS content post-cooking.
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