Some types of resistant starch appear naturally in foods such as bananas, potatoes, grains, and legumes, and some are created or altered commercially and incorporated into food products.
There's been increasing research interest in resistant starch, having a large number of human studies published in the last 10 years looking at a number of different health outcomes such as bowel health, and postprandial glycaemia, satiety. The review summarises reported effects and explores the potential mechanisms of activity that underpin them. For example, there's consistent evidence that ingestion of resistant starch can aid blood sugar management. It has also been indicated that bowel health can be supported by resistant starch and improve satiety via increased production of short chain fatty acids.
"We understand that adequate fibre consumption — at least 30 grams per day — is significant for reaching a wholesome, balanced diet, which reduces the threat of developing a variety of chronic diseases. Resistant starch is a type of dietary fibre that raises the production of short chain fatty acids in the gut, and there have been numerous individual studies reporting its impact on various health outcomes," said Dr. Stacey Lockyer, co-author of the Nutrition Bulletin review. "Whilst findings support positive effects on some mark, additional research is required in most regions to establish whether consuming resistant starch can confer significant advantages that are important to the overall public; nonetheless this is surely an exciting part of nutritional research for the near future." Find more details on healthy diabetic foods at thesymptomsofdiabetes.org