Abstract
Objective
Dietary fiber represents a broad class of undigested carbohydrate components. The
components vary in chemical and physical nature and in their physiological outcomes.
Resistant starch is starch that escapes digestion in the small intestine and that
may be fermented in the large intestine. The purpose of this study was to estimate
consumption of resistant starch by the US population and to identify key sources of
dietary resistant starch.
Design
A database of resistant starch concentrations in foods was developed from the publicly
available literature. These concentrations were linked to foods reported in 24-hour
dietary recalls from participants in the 1999-2002 National Health and Nutrition Examination
Surveys and estimates of resistant starch intakes were generated.
Subjects
The study population included 18,305 nonbreastfeeding individuals in the United States.
Statistical analysis
The dietary intake of resistant starch was determined for 10 US subpopulations defined
by age, sex, and race/ethnicity. Three estimates of resistant starch intake were made
for each person based on the minimum, mean, and maximum concentrations of resistant
starch in the foods consumed.
Results
Americans aged 1 year and older were estimated to consume approximately 4.9 g resistant
starch per day based on mean resistant starch concentrations (range 2.8 to 7.9 g resistant
starch per day). Breads, cooked cereals/pastas, and vegetables (other than legumes)
contributed 21%, 19%, and 19% of total resistant starch intake, respectively, and
were top sources of resistant starch.
Conclusions
Findings from this study suggest that the estimated intake of resistant starch by
Americans is approximately 3 to 8 g per person per day. These estimates of resistant
starch intake provide a valuable reference for researchers and food and nutrition
professionals and will allow for more accurate estimates of total intakes of carbohydrate
compounds that escape digestion in the small intestine.
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Biography
M. M. Murphy and J. S. Douglass are nutrition science managers, ENVIRON International Corporation, Arlington, VA.
Biography
A. Birkett is a business scientist, Nutrition Research Department, National Starch Food Innovation, Bridgewater, NJ.
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© 2008 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
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- May 2008 ErratumJournal of the American Dietetic AssociationVol. 108Issue 5
- PreviewThe authors of the research article “Resistant Starch Intakes in the United States,” which appeared in the January 2008 Journal (vol 108, pp 67-78), wish to correct an error in their article. On page 69, in the right-hand column, the two consecutive paragraphs beginning with, “Most direct methods…” and, “Indirect resistant starch analysis” should be replaced with the following single paragraph: Most direct methods currently used for resistant starch analysis are modifications of a method developed by Berry (37), in which resistant starch is quantified as the starch remaining after samples have been incubated with enzymes to remove non-resistant starch.
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