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Resistant Starch Improves Laxation in Healthy Adults
Author(s) -
Maki Kevin C.,
Sanders Lisa,
Reeves Matthew S,
Kaden Valerie,
Cartwright Yolanda
Publication year - 2009
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.23.1_supplement.919.1
Subject(s) - feces , crossover study , resistant starch , medicine , dietary fiber , bran , zoology , randomized controlled trial , starch , clinical endpoint , gastroenterology , biology , food science , raw material , paleontology , ecology , alternative medicine , pathology , placebo
Objective. The present study evaluated the effects of PROMITOR(tm) resistant starch (RS) vs. wheat bran (WB, positive control) on fecal weight, frequency, and consistency in healthy adults. Methods. This was a randomized, controlled, double‐blind crossover trial. Following a 14‐day baseline period during which subjects (n = 14) consumed low‐fiber (<2 g) test products, eligible subjects were randomly assigned to receive 25 g/d RS or WB daily for 14 days, then crossed over to the opposite treatment after a 7‐day washout. Test fibers were incorporated into muffins and cereals (12.5 g fiber/serving). Subjects recorded frequency and other characteristics of daily bowel movements (4‐point scales) and fecal consistency using the 7‐point Bristol Stool Scale. Fecal collections were obtained and gastrointestinal symptoms and diet records were evaluated at the end of each condition. Results. Mean±SEM daily fecal output increased from 129±18 g/d at baseline to 164±24 g/d (p=0.013) with RS and to 195±25 g/d (p=0.0003) in the WB condition (p=0.14 for RS vs. WB). Significant differences were observed in the RS vs. WB conditions for changes in Bristol score (0.0±0.2 vs. 0.8±0.2, p=0.002) and fecal hardness (‐0.1±0.1 vs. ‐0.3±0.1, p=0.02) ratings. Conclusions. These findings suggest that resistant starch incorporated as a food ingredient improves laxation in healthy adults. Funded by Tate & Lyle Health and Nutrition Sciences