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The relationship between resistant starch and glycemic control: A review on current evidence and possible mechanisms
Author(s) -
Wong Tommy Hon Ting,
Louie Jimmy Chun Yu
Publication year - 2017
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.201600205
Subject(s) - glycemic , resistant starch , gut flora , carbohydrate metabolism , digestion (alchemy) , type 2 diabetes , carbohydrate , biology , fermentation , starch , food science , diabetes mellitus , biochemistry , endocrinology , chemistry , chromatography
Good glycemic control, which is vital for patients with type 2 diabetes, can be achieved via dietary intervention. Resistant starch (RS) is a type of carbohydrate that largely resists digestion in the small intestine. Instead, it is fermented by the gut microbiota that resides in the large intestine into short‐chain fatty acids (SCFAs), which are found to have beneficial effects on human glucose metabolism. Here, an overview is provided of the classification of different types of RS, as well as the fermentation process of RS by the gut microbiota. The effects of RS consumption that contribute to glycemic control are then discussed with reference to animal and human studies. Although beneficial effects of RS consumption have been observed, results from animal and human studies are inconclusive regarding the mechanisms behind them. Additional research effort is necessary in order to have a better understanding of the effects of habitual RS consumption on glycemic control.