Translations:Weight management/53/en

Increasing resistant starch intake

Resistant starch is a type of non-digestible, fermentable fiber resistant to amylase digestion in the small intestine. It is broken down to short-chain fatty acids by microflora in the large intestine. It is commonly found in cooked and cooled potatoes, green bananas, beans and legumes. The short chain fatty acids can lead to further oxidation of fat and a higher energy expenditure. Resistant starch dilutes energy density of food intake, maintains a bulking effect similar to non-fermentable fiber, and increases the expression of gut hormones PYY and GLP-1. The increase in gut hormone expression affects neuronal pathways in the brain that contribute to long-term energy balance and improved overall health of the intestines.