Abstract
Resistant starch (RS) is the starch fraction that eludes digestion in the small intestine. RS is classified into five subtypes (RS1–RS5), some of which occur naturally in plant-derived foods, whereas the others may be produced by several processing conditions. The different RS subtypes are widely found in processed foods, but their physiological effects depend on their structural characteristics. In the present study, foods, nutrition and biochemistry are summarized in order to assess the type and content of RS in foods belonging to the Mediterranean Diet (MeD). Then, the benefits of RS consumption on health are discussed, focusing on their capability to enhance glycemic control. RS enters the large bowel intestine, where it is fermented by the microbiome leading to the synthesis of short-chain fatty acids as major end products, which in turn have systemic health effects besides the in situ one. It is hoped that this review will help to understand the pros of RS consumption as an ingredient of MeD food. Consequently, new future research directions could be explored for developing advanced dietary strategies to prevent non-communicable diseases, including colon cancer.
Highlights
Non-communicable diseases (NCDs) are chronic disorders, which tend to be of long duration
Obesity is strongly associated with chronic inflammation, which in turn leads to metabolic and cardiovascular diseases and even cancer [3]
Resistant Starch and Enhancement of Glycemic Control When compared to food containing only readily digestible starch, the rate of digestion of Resistant starch (RS)-containing foods in the small intestine is substantially slower
Summary
Non-communicable diseases (NCDs) are chronic disorders, which tend to be of long duration. Nutritional habits and physical activity represent a winning combination to counteract the rising burden of NCDs. Nutritional habits and physical activity represent a winning combination to counteract the rising burden of NCDs Both unhealthy diets and a lack of physical activity are determinants to develop obesity, which in turn is linked to: (i) rise of blood pressure, (ii) increase of blood glucose and (iii) elevation in blood lipids, i.e., all conditions leading to the development of metabolic diseases. Adopting the consumption of high-fiber foods in early childhood can delay the initiation of impaired condition [6,7]. These results are mostly driven by Italy (lower cereals consumption frequency). The main foods of the MeD containing RS are: (i) cereals (pasta, rice and bread), (ii) legumes (peas, beans, lentils and chickpeas) and (iii) potatoes.
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