Resistant Starch and Weight Loss:
Health Story

Aired on Lifetime Television for Women
Sunday, July 23 and November 12, 2006

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You probably have never heard of resistant starch before, but if researchers determine that it's safe, and effective, you may be hearing a lot about it very soon. Resistant starch is food additive being tested at the University of Colorado in Denver. Researchers are studying whether just five grams of resistant starch can help children burn fat faster. Historically starch has been thought to be 100% digested to glucose in the small intestine. Research over the last few decades has found that a significant portion (about 10%) is not digested in the small intestine and passes into the large intestine where it is a substrate for bacterial fermentation. This starch is called resistant starch (RS) and many nutritionists think that it should be classified as a component of dietary fiber. The bacteria in the large intestine produce short chain fatty acids from the RS which may help maintain the health of cells lining the colon (colonocytes) and prevent bowel cancer. These fatty acids are also absorbed into the bloodstream and may play a role in lowering blood cholesterol levels. A new study suggests that RS may also help with weight loss. A study published in October 2004 issue of Nutrition and Metabolism (Nutrition and Metabolism) showed that replacing 5.4% of the carbohydrate content of a meal with resistant starch increased fat oxidation by 23% in a sample of 12 study subjects. This increase is apparently sustained throughout the day, even if only meal contains RS and the increased fat oxidation is sustained if one keeps eating RS on a daily basis. It appears that the RS changes the order in which the body burns food. Usually carbohydrates are used first, but when RS is present, dietary fat is oxidized first into energy before it has a chance to be stored as body fat. This study suggests that including foods high in RS in your daily diet may help with weight management. Janine Higgins, PhD, is the lead researcher on the project. Resistant starch could be an ingredient you'll find in your favorite products very soon. Todd Abraham of Kraft Foods talks about the impact of the substance, and promises it won't test the taste or the texture of your favorite snacks and cookies. Click on the web site below for more information about Dr. Higgins: www.uchsc.edu/nutrition