RESISTANT STARCH: A HOPE FOR BETTER HUMAN HEALTH

Dietary adjustments might prevent or mitigate many chronic health issues in both developing and wealthy countries. White bread, cakes, and noodles are examples of typical starchy meals that have a high percentage of highly digestible starch. Because there is worry that such fast digested starches may contribute to chronic illness in humans and animals, starches that are resistant to digestive enzymes have become the subject of increased scientific attention. Such starches, known as resistant starches, have been intensively studied in terms of their health characteristics, increasing their presence in food components, health and functional features as a dietary element, and involvement in gut health, presumably through butyrate generation. Resistant starch is starch that cannot be digested by amylases in the small intestine and instead travels to the colon to be fermented by bacteria. Englyst coined the phrase “resistant starch” for the first time in the 1980s (Englyst et al., 1982). Americans consume just about 5 g of resistant starch on average each day, far less than the minimum 6 g per meal that is advised for health advantages.