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Resistant Starch — An Update on Its Physiological Effects

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Dietary Fiber in Health and Disease

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 427))

Abstract

Resistant starch (RS) has emerged as one of the main substrates for colonic fermentation, together with other undigestible polysaccharides and oligosaccharides. There are indications that RS may be a good source of butyrate, and that the rate and site of fermentation can be varied and optimized. This makes RS potentially important for colonic health, and production of food products containing RS challenging. The present RS content in most Western diets is probably low, but can be increased by foods high in RS. The physiological effects of RS are reviewed, as well as the formation of RS in foods and its analysis.

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Authors and Affiliations

  1. Department of Applied Nutrition and Food Chemistry Chemical Center, Lund University/Lund Institute of Technology, P.O. Box 124, S-221 00, Lund, Sweden

    Nils-Georg Asp

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  1. Nils-Georg Asp
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Editors and Affiliations

  1. The Wistar Institute, Philadelphia, Pennsylvania, USA

    David Kritchevsky

  2. Clinical Review Associates, McLean, Virginia, USA

    Charles Bonfield

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Asp, NG. (1997). Resistant Starch — An Update on Its Physiological Effects. In: Kritchevsky, D., Bonfield, C. (eds) Dietary Fiber in Health and Disease. Advances in Experimental Medicine and Biology, vol 427. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5967-2_21

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  • DOI: https://doi.org/10.1007/978-1-4615-5967-2_21

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7735-1

  • Online ISBN: 978-1-4615-5967-2

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