Resistant Starch - Application in Meal Planning

„Starch is a polyglucan made up of an innumerable number of small glucose molecules that are connected to each other by α-glycosidic bonds. When released from these bonds, they primarily serve as a source of energy for the human body. However, in recent years, physiologists, dietitians, and technologists have placed a particular emphasis on the nutritional value of starch. This is mainly influenced by the amount of resistant starch (RS) and the proportion of rapidly digestible starch (RDS) and slowly digestible starch (SDS). Resistant starch is the sum of starch and its breakdown products that are not digested or absorbed in the small intestine of a healthy human being, but can be fermented in the large intestine by the gut flora. There are various types of resistant starch: RS1 – physically inaccessible starch for digestive enzymes, RS2 – starch resistant to grain enzymes, RS3 – retrograded starch that is formed by retrogradation, RS4 – chemically or physically modified starch.”

Resistant starch can be found in the cell walls of plant cells, primarily in cereals, legume seeds, and potatoes. On the other hand, natural starch is found in unripe bananas, plantains (vegetable bananas), raw potatoes with high starch content, or in the wall of grains, seedlings, and nuts that have not been mechanically injured. Considerable quantities of resistant starch are produced during the heating of plant products and subsequent cooling for several hours. These include potatoes, sweet potatoes, grains, rice, pasta, flakes, legume seeds, and bread (particularly dried, crispy bread).

According to many researchers, the introduction of resistant starch in the daily diet has numerous health benefits, especially for those with diabetes. Resistant starch helps lower blood sugar levels and reduces the need for insulin. Resistant starch is also a source of food for probiotic bacteria in the colon, which improves digestive health, reduces inflammation, and strengthens the immune system. Resistant starch is also broken down by bacteria in the colon, leading to the formation of fatty acids such as acetic acid, propionic acid, and butyric acid. These fatty acids affect lipid metabolism and lower cholesterol levels in the blood and liver. Resistant starch also has positive effects on mineral metabolism and improves regularity of bowel movements. To reap the health benefits, it is recommended to consume 20-30 grams of resistant starch daily.

Upon reviewing scientific publications, it has been found that products rich in resistant starch have a calorie-reducing effect on meals, making resistant starch a valuable tool in the treatment of overweight and obesity. As previously mentioned, resistant starch is a component of the insoluble fraction of dietary fiber, allowing for a faster satiety effect. Furthermore, a positive effect of resistant starch has been shown, such as increased fatty acid oxidation rate and decreased fat storage in adipocytes. However, it is important to note that scientists have not been able to definitively confirm the impact of resistant starch on body weight or energy expenditure. Therefore, further research in this area is necessary. Resistant starch is found in many commonly consumed foods, so it is essential to ensure that there is an adequate amount of products rich in this component in our diet. If we are not advocates of raw and unprocessed diets, there are many other dietary solutions available. A great way to incorporate resistant starch into our daily diet is by cooking and cooling products such as potatoes, rice, grains, pasta, flakes, and legumes. These products can be used as ingredients in salads, oatmeal, or main dishes. However, it is important to exercise moderation when consuming products rich in resistant starch, as excessive intake can lead to bloating and a feeling of heaviness.