A recent narrative review was published in the Journal of the Academy of Nutrition and Dietetics that identified food sources of resistant starch, an indigestible fiber linked with numerous health benefits. Potatoes were identified as a top source, especially when cooked and then chilled. The authors also found that the enrichment of processed foods with resistant starch may be one way to improve intake and enhance a foods’ nutritional profile, without losing sensory appeal. The database the authors developed is intended to help health practitioners support patients who would benefit from increasing their resistant starch intake and to assist researchers in developing resistant starch dietary interventions.
Citation: Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review. Patterson, Mindy A. et al. Journal of the Academy of Nutrition and Dietetics, Volume 120, Issue 2, 230-244.