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J. HIGGINS, Univ. of Colorado Health Sciences Center, Center for Human Nutrition, 4200 E. Ninth Ave., Box C-225, Denver, CO 80262 Resistant starch (RS) is any starch that is not digested in the small intestine but passes to the large bowel. Here, RS is a good substrate for fermentation which gives rise to an increase in short chain fatty acid production. This difference in absorption between resistant starch and digestible starch is thought to be responsible for their differential metabolic responses. RS intake decreases postprandial glycemic and insulinemic responses, lowers plasma cholesterol and triglyceride concentrations, improves whole body insulin sensitivity, increases satiety, and may reduce fat storage. These properties make RS an attractive dietary target for the prevention of diseases associated with dyslipidemia and insulin resistance as well as the development of weight loss diets and dietary therapies for the treatment of Type 2 diabetes and coronary heart disease. This presentation analyses the body of literature that has examined the metabolic effects of RS consumption with an emphasis on the effect of starch processing on the glycemic/insulinemic impact of RS ingestion.
Session 62, The broad impact of the glycemic response of foods
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