Abstract
Resistant starch (RS; types 1 to 5) cannot be digested in the small intestine and
thus enters the colon intact, with some types capable of being fermented by gut microbes.
As a fiber, types 1, 2, 3, and 5 are found naturally in foods, while types 2, 3, and
4 can be added to foods as a functional ingredient. This narrative review identifies
RS content in whole foods commonly consumed in the United States. Scientific databases
(n=3) were searched by two independent researchers. Ninety-four peer-reviewed articles
published between 1982 and September 2018 were selected in which the RS was quantified
and the food preparation method before analysis was suitable for consumption. The
RS from each food item was adjusted for moisture if the RS value was provided as percent
dry weight. Each food item was entered into a database according to food category,
where the weighted mean±weighted standard deviation was calculated. The range of RS
values and overall sample size for each food category were identified. Breads, breakfast
cereals, snack foods, bananas and plantains, grains, pasta, rice, legumes, and potatoes
contain RS. Foods that have been cooked then chilled have higher RS than cooked foods.
Foods with higher amylose concentrations have higher RS than native varieties. The
data from this database will serve as a resource for health practitioners to educate
and support patients and clients interested in increasing their intake of RS-rich
foods and for researchers to formulate dietary interventions with RS foods and examine
associated health outcomes.
Keywords
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Biography
M. A. Patterson is an assistant professor, Department of Nutrition and Food Sciences, Texas Woman’s University, Houston.
Biography
M. Maiya is a research coordinator for the Office of Research and Sponsored Programs, Department of Nutrition and Food Sciences, Texas Woman’s University, Houston.
Biography
M. L. Stewart is global research and development technical director of plant-based proteins, Ingredion Incorporated, Bridgewater, NJ.
Article info
Publication history
Published online: January 22, 2020
Accepted:
October 21,
2019
Received:
April 16,
2019
Footnotes
STATEMENT OF POTENTIAL CONFLICT OF INTEREST M. L. Stewart is an employee of Ingredion Incorporated; however, the perspectives provided by the author are her own, and do not necessarily reflect the perspectives of her employer. No potential conflict of interest was reported by the remaining authors.
FUNDING/SUPPORT There is no funding to disclose.
AUTHOR CONTRIBUTIONS M. A. Patterson developed the idea. M. A. Patterson and M. Maiya identified and extracted the peer-reviewed articles meeting inclusion criteria. M. A. Patterson and M. Maiya developed and contributed to the database. M. A. Patterson, M. Maiya, and M. L. Stewart wrote the initial manuscript, revised and commented on all versions, and approved the final version of the manuscript.
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© 2020 by the Academy of Nutrition and Dietetics.
