Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review

Patterson, Mindy; Maiya, Madhura; Stewart, Maria

doi:10.1016/j.jand.2019.10.019

Cited by 66 publications

(45 citation statements)

References 117 publications

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“…However, these foods provide a valuable source of DF that are essential for digestive health and have been proven to reduce the risk of developing chronic disease and morbidity [ 63 ]. Our findings of a positive association between follow-up mental health and total DF and RS intakes suggest there is a benefit from greater consumption, but studies involving more in-depth dietary analysis are needed [ 44 ].…”

Section: Discussionmentioning

confidence: 99%

“…Thirdly, the analyses of FV, DF and RS were limited due to the simplistic nature of the FFQ. Ideally, additional descriptive information on the types of foods, how they are cooked and how they are eaten is required to gain a more comprehensive understanding of the relationship [ 44 ]. Many inconsistencies exist between available RS datasets and the foods they contain, and therefore further studies should be conducted once more accurate and up-to-date data are released [ 20 ].…”

Section: Discussionmentioning

confidence: 99%

“…These included DF from FV, DF from discretionary foods and DF from other foods ( Appendix A , Table A1 ). As RS is not included in the data for insoluble or soluble fibre estimations, daily consumption of RS was classed as an independent entity and estimated separately, using an existing RS database that was created for and used in previous studies [ 20 , 42 , 43 , 44 ]. The amount of RS contributed by different food groups was estimated and included RS from FV, RS from discretionary foods and RS from other foods.…”

Section: Methodsmentioning

confidence: 99%

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Association between Fruit and Vegetable Intakes and Mental Health in the Australian Diabetes Obesity and Lifestyle Cohort

Rees

Bagatini

et al. 2021

Nutrients

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Increasing prevalence of mental health disorders within the Australian population is a serious public health issue. Adequate intake of fruits and vegetables (FV), dietary fibre (DF) and resistant starch (RS) is associated with better mental and physical health. Few longitudinal studies exist exploring the temporal relationship. Using a validated food frequency questionnaire, we examined baseline FV intakes of 5845 Australian adults from the AusDiab study and estimated food group-derived DF and RS using data from the literature. Perceived mental health was assessed at baseline and 5 year follow up using SF-36 mental component summary scores (MCS). We conducted baseline cross-sectional analysis and prospective analysis of baseline dietary intake with perceived mental health at 5 years. Higher baseline FV and FV-derived DF and RS intakes were associated with better 5 year MCS (p < 0.001). A higher FV intake (754 g/d vs. 251 g/d, Q4 vs. Q1) at baseline had 41% lower odds (OR = 0.59: 95% CI 0.46–0.75) of MCS below population average (<47) at 5 year follow up. Findings were similar for FV-derived DF and RS. An inverse association was observed with discretionary food-derived DF and RS. This demonstrates the association between higher intakes of FV and FV-derived DF and RS with better 5 year mental health outcomes. Further RCTs are necessary to understand mechanisms that underlie this association including elucidation of causal effects.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Association between Fruit and Vegetable Intakes and Mental Health in the Australian Diabetes Obesity and Lifestyle Cohort

Rees

Bagatini

et al. 2021

Nutrients

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“…Resistant starch is categorised as the insoluble part of carbohydrate that naturally occurs in legumes, cereals, whole grains, beans, etc. [75]. In the digestive tract, resistant starch cannot be hydrolyzed due to the lack of α-galactosidase in the human body.…”

Section: Characteristic Of Pulses and Their Functional Propertiesmentioning

confidence: 99%

Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review

2021

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Active women or women of reproductive age (15–49 years old) have a high risk of suffering from anaemia. Anaemia is not solely caused by iron deficiency, however, the approaches to improve iron status in both cases are greatly related. Improving the iron status of active women can be done by dietary intervention with functional food. This review aims to provide insights about the functional food role to increase iron absorption in active women and the potency of pulse probiotic superfood development in dry matrices. Results showed that the beneficial effect of iron status is significantly improved by the synergic work between probiotic and prebiotic. Furthermore, chickpeas and lentils are good sources of prebiotic and the consumption of pulses are related with 21st century people’s intention to eat healthy food. There are wide possibilities to develop functional food products incorporated with probiotics to improve iron status in active woman.

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“…Environment, natural selection, variety, storage conditions and duration, cooking method, and serving temperature influence the amount of RS in potatoes [3]. Boiled, baked, or microwaved potatoes contain less RS (mean 2.3 g/100 g) than cooked then chilled potatoes (mean 5.6 g/100 g) [4]. Heat and water allow the amylose and amylopectin in the starch granule to disassociate, allowing increased accessibility to digestive enzymes, but chilling reforms the amylose and amylopectin into a packed structure, a process known as retrogradation [5].…”

Section: Introductionmentioning

confidence: 99%

Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin

et al. 2019

Self Cite

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Resistant starch (RS) has been shown to improve postprandial glycemia and insulin sensitivity in adults with metabolic syndrome. RS is found naturally in potatoes, where the amount varies based on cooking method and serving temperature. Thirty females with a mean BMI of 32.8 ± 3.7 kg/m2, fasting glucose of 110.5 mg/dL, and insulin of 10.3 µIU/L, completed this randomized, crossover study. A quantity of 250 g of boiled (low RS) and baked then chilled (high RS) russet potatoes were consumed on two separate occasions. Glycemic (glucose and insulin) and incretin response, subjective satiety, and dietary intake were measured. Results showed that the chilled potato elicited significant reductions at 15 and 30 min in glucose (4.8% and 9.2%), insulin (25.8% and 22.6%), and glucose-dependent insulinotropic peptide (GIP) (41.1% and 37.6%), respectively. The area under the curve for insulin and GIP were significantly lower after the chilled potato, but no differences were seen in glucose, glucagon-like peptide-1, and peptide YY, or overall subjective satiety. A higher carbohydrate and glycemic index but lower fat diet was consumed 48-hours following the chilled potato than the boiled potato. This study demonstrates that consuming chilled potatoes higher in RS can positively impact the glycemic response in females with elevated fasting glucose and insulin.

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Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review

Cited by 66 publications

References 117 publications

Association between Fruit and Vegetable Intakes and Mental Health in the Australian Diabetes Obesity and Lifestyle Cohort

Association between Fruit and Vegetable Intakes and Mental Health in the Australian Diabetes Obesity and Lifestyle Cohort

Pulse Probiotic Superfood as Iron Status Improvement Agent in Active Women—A Review

Chilled Potatoes Decrease Postprandial Glucose, Insulin, and Glucose-dependent Insulinotropic Peptide Compared to Boiled Potatoes in Females with Elevated Fasting Glucose and Insulin

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