Healthy living & lifestyle
Getting starched for health
Resistant starch is making waves among consumers, who are sold on its ability to regulate blood sugar, support metabolism and digestion, reduce infl ammation and curb the risk of certain diseases. But how valid are these promises? Abi Millar speaks to dietitian Clare Thornton-Wood to fi nd out whether there is any merit to the claims of resistant starch.
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n recent years, consumers have become ever more invested in their gut health. Terms like probiotic and prebiotic – and even postbiotic – are no longer niche, with a vast array of supplements promising to improve our microbial balance. A new addition to the list is resistant starch. While not yet a major player in the supplements market (at least compared to probiotics), interest is rapidly growing. According to Precedence Research, the market size is expected to surge from $12.8bn this year to $22.9bn by 2024, representing a CAGR of 6.6%. Meanwhile, resistant starch has become a trending topic on social media, with a wave of influencers on TikTok singing its praises.
Despite its recent rise to prominence, resistant starch has been studied since the 1970s. Compared to other forms of starch, it’s hard for the body to digest and, therefore, doesn’t lead to the quick rise in blood sugar associated with, say, white bread. It resists being broken down in the small intestine, instead moving on to the large intestine where it is fermented by the resident bacteria.
“It is used as a nutrient source for the microbes in your gut. As this fermentation takes place, short- chain fatty acids (SFAs), including butyrate and propionate, are produced,” explains Clare Thornton- Wood, a registered dietitian and spokesperson for the British Dietetic Association (BDA). “These SFAs are
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Food Impressions/
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