British Nutrition Foundation publishes update on resistant starch
British Nutrition Foundation publishes update on resistant starch
A report published by the British Nutrition Foundation (BNF) reinforces the significance of resistant starch as a key component of a healthy diet. Entitled"Health Properties of Resistant Starch", it is a comprehensive guide to resistant starch, its role as a component of dietary fibre and the potential health benefits. The review details the most up to date global research on this type of dietary carbohydrate.
Along with other forms of dietary fibre, resistant starch avoids digestion in the small intestine and reaches the colon intact. Here it is fermented by bacteria naturally present in this portion of the gut to short-chain fatty acids, which findings have shown may contribute to improved digestive health and well being. The review also highlights the potential protective affects of restraint starch consumption against diabetes, metabolic syndrome, colorectal cancer and ulcerative colitis.
The benefits of resistant starch in the area of low glycaemic foods, long associated with blood glucose control for diabetics and now increasingly popular weight maintenance method, is also covered. Foods with naturally present or added resistant starch generally have a lower glycaemic response than other carbohydrate-rich foods making them ideal for individuals concerned with maintaining balanced blood sugar levels.
Natural Hi-maize, a rich source of resistant starch, is increasingly being used in everyday processed foods, such as Vogel's breakfast cereals, to add nutritional value.
Commenting on the report, Judy Buttriss of the BNF said: "The clinical data highlighted in this report shows that resistance starch confers several health benefits and contributes to a healthy diet via it role as a dietary fibre. However, no single food contains all the essential nutrients the body needs to function efficiently. The Balance of Good Health model offers guidance on the type, and amount, of different foods we consume. The balance between carbohydrate, fat and protein must be right for us to remain healthy and should include adequate intakes of vitamins, minerals and dietary fibre."
For a free copy of "Health Properties of Resistant Starch" send an e-mail stating your name, job title, place of work, and address to: carbohydratenutrition@bdb.co.uk
For further relevant information on diet and health, visit the British Nutrition Foundation's Website: www.nutrition.org.uk
For further information on carbohydrates and resistant starch visit: www.carbohydratenutrition.com
