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Resistant starch content in a selection of starchy foods on the Swedish market.

Elmståhl, Helena LU (2002) In European Journal of Clinical Nutrition 56(6). p.500-505
Abstract
OBJECTIVE: The objective was to determine the resistant starch (RS) content in a selection of typical starchy foods on the Swedish market. In addition, the daily RS intake was estimated from Swedish food consumption data. DESIGN: The major forms of RS, including physically encapsulated starch, were determined with an in vitro method using chewing as a pre-step before enzymatic incubation. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Six healthy subjects were used to chew the food products before enzymatic incubation of the samples. RESULTS: Twenty-five cereal, potato and legume products were included in the study. The highest RS concentration was noted in the... (More)
OBJECTIVE: The objective was to determine the resistant starch (RS) content in a selection of typical starchy foods on the Swedish market. In addition, the daily RS intake was estimated from Swedish food consumption data. DESIGN: The major forms of RS, including physically encapsulated starch, were determined with an in vitro method using chewing as a pre-step before enzymatic incubation. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Six healthy subjects were used to chew the food products before enzymatic incubation of the samples. RESULTS: Twenty-five cereal, potato and legume products were included in the study. The highest RS concentration was noted in the legume group (9.5-11.1% total starch basis). Commercially processed potato products were found to have a higher RS content (4.8-5.9%), compared with boiled potatoes (2.0%). Among the cereal products, bread with enclosure of intact rye grains, barley flakes and semolina porridge, respectively, were identified to have a RS level in the higher range (4.5-6.0%). The daily RS intake was estimated to be 3.2 g. CONCLUSIONS: The main RS sources in the Swedish diet are bread and potato products, which contribute approximately 1.3 and 1.2 g RS per day, respectively. Based on food habits the RS intake may vary considerably, thus when added to dietary fibre intake, the contribution of RS may be of nutritional importance for certain individuals. SPONSORSHIP: Henning and Johan Throne-Holst's Foundation of Scientific Research. doi:10.1038/sj.ejcn.1601338 (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
cereals, resistant starch, carbohydrates, legumes, potato products
in
European Journal of Clinical Nutrition
volume
56
issue
6
pages
500 - 505
publisher
Nature Publishing Group
external identifiers
  • wos:000176140300004
  • scopus:0036072945
ISSN
1476-5640
DOI
10.1038/sj.ejcn.1601338
language
English
LU publication?
yes
id
56d0e7b1-c4a3-4891-a5a7-fb29e0ee78d5 (old id 108544)
alternative location
http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=12032648&dopt=Abstract
date added to LUP
2007-07-18 09:32:09
date last changed
2017-01-29 04:10:13
@article{56d0e7b1-c4a3-4891-a5a7-fb29e0ee78d5,
  abstract     = {OBJECTIVE: The objective was to determine the resistant starch (RS) content in a selection of typical starchy foods on the Swedish market. In addition, the daily RS intake was estimated from Swedish food consumption data. DESIGN: The major forms of RS, including physically encapsulated starch, were determined with an in vitro method using chewing as a pre-step before enzymatic incubation. SETTING: The study was performed at the Department of Applied Nutrition and Food Chemistry, Lund University, Sweden. SUBJECTS: Six healthy subjects were used to chew the food products before enzymatic incubation of the samples. RESULTS: Twenty-five cereal, potato and legume products were included in the study. The highest RS concentration was noted in the legume group (9.5-11.1% total starch basis). Commercially processed potato products were found to have a higher RS content (4.8-5.9%), compared with boiled potatoes (2.0%). Among the cereal products, bread with enclosure of intact rye grains, barley flakes and semolina porridge, respectively, were identified to have a RS level in the higher range (4.5-6.0%). The daily RS intake was estimated to be 3.2 g. CONCLUSIONS: The main RS sources in the Swedish diet are bread and potato products, which contribute approximately 1.3 and 1.2 g RS per day, respectively. Based on food habits the RS intake may vary considerably, thus when added to dietary fibre intake, the contribution of RS may be of nutritional importance for certain individuals. SPONSORSHIP: Henning and Johan Throne-Holst's Foundation of Scientific Research. doi:10.1038/sj.ejcn.1601338},
  author       = {Elmståhl, Helena},
  issn         = {1476-5640},
  keyword      = {cereals,resistant starch,carbohydrates,legumes,potato products},
  language     = {eng},
  number       = {6},
  pages        = {500--505},
  publisher    = {Nature Publishing Group},
  series       = {European Journal of Clinical Nutrition},
  title        = {Resistant starch content in a selection of starchy foods on the Swedish market.},
  url          = {http://dx.doi.org/10.1038/sj.ejcn.1601338},
  volume       = {56},
  year         = {2002},
}