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El poder del almidón resistente y beneficios del procesamiento para la salud


In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS). It assessed the impact of food processing methods on its retention in plant-based foods, using clinical evidence and observational studies from 2010 to 2023.


Background


Carbohydrates (CHO) are crucial for energy and glucose regulation in diets, with starch being a major source found in cereals, fruits, vegetables, and legumes. Starches vary in digestibility, from rapidly to slowly digestible forms, while RS evades digestion, benefiting colon health similarly to dietary fibers.


Despite dietary recommendations promoting a minimum daily fiber intake to reduce chronic disease risks, actual consumption is often below suggested levels across various regions. Current global RS intake is low, underscoring a significant dietary gap. This highlights the urgent need for research into food processing techniques that can maintain or increase RS content, aiming to utilize its health advantages more effectively.



Source: News Medical

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