Resistant starch: determinants affecting the content and potential benefits for impaired glucose metabolism

Fatin Saparuddin¹*, Ezarul Faradianna Lokman¹, Aswir Abd Rashed²

1. Endocrine and Metabolic Unit, Nutrition, Metabolism & Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health Malaysia, Setia Alam, 40170 Shah Alam, Selangor, Malaysia

2. Nutrition Unit, Nutrition, Metabolism & Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health Malaysia, Setia Alam, 40170 Shah Alam, Selangor, Malaysia.

*Corresponding author: Fatin Saparuddin, Endocrine and Metabolic Unit, Nutrition, Metabolism & Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, Ministry of Health Malaysia, Setia Alam, 40170 Shah Alam, Selangor, Malaysia, This email address is being protected from spambots. You need JavaScript enabled to view it. 

CITATION: Saparuddin F, Lokman EF, Abd Rashed A. Resistant starch: determinants affecting the content and potential benefits for impaired glucose metabolism. International Medical Research Journal. 2023 Jun;9(1):9–28.

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ABSTRACT
The development of type 2 diabetes is associated with modifiable lifestyle factors such as diet. Thus, dietary measures have become one of the cornerstones in the management of type 2 diabetes. Resistant starch (RS) has been proposed as an alternative food source beneficial for people with diabetes as it resists digestion by digestive enzymes. This review aims to compile the findings from studies that evaluated the factors involved in improving RS content in various foods and food products. Several studies have shown that the availability of RS in foods is greatly influenced by certain factors. Among the factors are the amylose and amylopectin content of the starch itself, the processing method, cooking method and storage conditions. Interestingly, several studies were also done to evaluate the inhibitory activity of digestive enzymes in food. The findings from these studies may provide insight into choosing a healthier source of food as well as appropriate preparation methods for starch-based food for health-conscious individuals, especially those with diabetes.

 KEYWORDS: Resistant starch, Retrogradation, Glycaemic, Diabetes, Type 2 diabetes