Abstract
Resistant starch (RS) has emerged as one of the main substrates for colonic fermentation, together with other undigestible polysaccharides and oligosaccharides. There are indications that RS may be a good source of butyrate, and that the rate and site of fermentation can be varied and optimized. This makes RS potentially important for colonic health, and production of food products containing RS challenging. The present RS content in most Western diets is probably low, but can be increased by foods high in RS. The physiological effects of RS are reviewed, as well as the formation of RS in foods and its analysis.
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