Resistant starch fiber is the starch fraction that is resistant to digestion in the small intestine, but which is available for bacterial fermentation in the large intestine.
Resistant starch reaches the large intestine and functions like dietary fiber there. Legumes are a primary source of resistant starch, with as much as 35% of legume starch escaping digestion.
Cooked potatoes, green bananas, pasta and rice that have been chilled also contain resistant starch. Similar to insoluble fibers, resistant starch may support a healthy colon.
Small amounts of resistant starch are produced by processing and baking of cereal and grain products. Manufactured resistant starch is increasing in the US diet.
Designer versions of resistant starches are increasingly popular additives in processed foods, such as breads, cookies and pasta, where they can be incorporated to lower the calories count, provide a high fiber claim without a high fiber taste and improve the glycemic index rating of the food for diabetics.
In the United States, resistant starch intake has been estimated at 4.9 g/day for adults, although this figure can be highly variable among individuals.
Hans Englyst in England was the first to give it the name resistant starch.
Resistant starch fiber
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