https://doi.org/10.51514/JSTR.6.3.2024.1-8
Priyanka Sharma and Shilpi Sharma
ABSTRACT
Resistant starch (RS) is a type of carbohydrate that isn’t broken down in the small intestine. It moves to the large intestine, where it undergoes fermentation, encouraging the growth of beneficial bacteria. This process promotes gut health and can help alleviate constipation by increasing the number of healthy bacteria. Risk of cancer, lower cholesterol levels, weight loss, and a reduced chance of gas pains. Research found that consuming 30 gm of resistant starch per day for six weeks helps decrease hunger hormones and reduce appetite in overweight adults. It also lowers blood sugar levels after a meal helps in reducing appetite, is anti-inflammatory and may even help prevent colon cancer. Research’s claim that starch is not beneficial in diabetes but another thing resistant starch is good for diabetes because resistant starch escapes from digestion in the small intestine and does not release glucose in the small intestine and improves insulin sensitivity and insulin resistance. When we digest regular starches, they are broken down into sugars, which can cause a spike in insulin levels. A human study revealed that eating foods high in resistant starch (RS) reduced the post-meal insulin surge by up to 55%. While the cholesterol-lowering effects of resistant starch are not yet fully understood, there is some evidence of its potential benefits. In one study, consuming resistant starch-enriched flour for 12 weeks resulted in a 7% reduction in total cholesterol compared to a control group. Resistant starch is fermented by gut bacteria, producing butyrate, a short-chain fatty acid. This byproduct is absorbed by intestinal cells and used as energy, while also helping prevent the reproduction of mutated cells, reducing the risk of colon cancer.
Keywords: Resistant starch, blood sugar level, physical activity, lifestyle, food habits etc.