Sources and intake of resistant starch in the Chinese diet.
Resistant starch (RS) escapes digestion in the small intestine and may ferment in the large intestine. The purpose of this study was to determine the resistant starch content in typical starchy foods and to estimate the daily resistant starch intake and identify key sources of dietary resistant starch in the Chinese diets. The resistant starch contents of 121 foods were determined using a method that mimicked gastrointestinal conditions. Tubers and legumes had high resistant starch contents. Rough food processing retained large amounts of resistant starch. In general, the content of RS decreased when foods were cooked. Deep fried and roasted foods had higher levels of resistant starch than braised foods. The average resistant starch intake in the Chinese population was estimated to be 14.9 g per day based on a dietary survey. The main resistant starch sources in the Chinese diet were cereal and tuber products. Based on dietary habits, however, the resistant starch intake varies considerably among individuals.
Chen
Liyong
L
Institute of Nutrition and Food Hygiene of Shandong University, Jinan, China.
Liu
Ruiping
R
Qin
Chengyong
C
Meng
Yan
Y
Zhang
Jie
J
Wang
Yun
Y
Xu
Guifa
G
D002681:China; D003296:Cooking / Q000379:methods; D004032:Diet; D002523:Edible Grain / Q000737:chemistry; D007887:Fabaceae / Q000737:chemistry; D005247:Feeding Behavior; D005504:Food Analysis; D005511:Food Handling; D009749:Nutrition Surveys; D009753:Nutritive Value; D035281:Plant Tubers / Q000737:chemistry; D012639:Seeds / Q000737:chemistry; D013213:Starch / Q000008:administration & dosage* / Q000032:analysis / Q000378:metabolism*
D013213:Starch