ENERGY VALUE OF RESISTANT STARCH

这个子项目是许多利用 由NIH/NCRR资助的中心赠款提供的资源。子项目及 研究者（PI）可能从另一个NIH来源获得了主要资金， 因此可以在其他CRISP条目中表示。所列机构为 研究中心，而研究中心不一定是研究者所在的机构。 抗性淀粉（RS）是任何在上消化道中不能完全消化和吸收的淀粉。 因此，RS传递到大肠，在那里它是发酵成短链脂肪酸（SCFA）的底物。 RS摄入与代谢的几种变化有关，这可能会带来一些健康益处。 RS摄入似乎可以降低餐后血糖和胰岛素反应，降低血浆胆固醇和甘油三酯浓度，改善全身胰岛素敏感性，增加饱腹感，减少脂肪储存。 然而，旨在使用RS饮食测试这些效果的研究被RS中的所有卡路里都没有被吸收的事实所混淆。 尽管淀粉的RS分数可以在体外测定，从而便于计算淀粉的可用碳水化合物和能量值，但这些值不一定对应于淀粉的体内能量值。 因此，有必要研究RS在体内的能量值。 通过确定体内RS的能量值，可以更准确地设计未来RS研究的膳食和饮食，并且通过消除主要混杂因素，这些研究的结果将更容易解释。 本研究试图检验以下观点： i）抗性淀粉（RS）在摄入后未被完全吸收和消化 ii）RS含量的能量小于可利用碳水化合物的能量值 将从社区和UCHSC校园招募15名男女受试者。 本研究将是一项随机、双盲、交叉试验。 每名受试者将以随机顺序饮用三种不同RS含量的淀粉饮料，从而作为他/她自己的对照。 我们希望直接比较RS消耗与可消化淀粉消耗的影响，因此将不使用对照/安慰剂组。 主要结果测量是食物对每种淀粉的热效应，其将用于计算每种淀粉的总热值。

This subproject is one of many research subprojects utilizing the resources provided by a Center grant funded by NIH/NCRR. The subproject and investigator (PI) may have received primary funding from another NIH source, and thus could be represented in other CRISP entries. The institution listed is for the Center, which is not necessarily the institution for the investigator. Resistant starch (RS) is any starch that is not fully digested and absorbed in the upper digestive tract. RS, therefore, passes to the large bowel where it is a substrate for fermentation to short chain fatty acids (SCFA). RS intake is associated with several changes in metabolism which may confer some health benefits. RS intake seems to decrease postprandial glycemic and insulinemic responses, lower plasma cholesterol and triglyceride concentrations, improve whole body insulin sensitivity, increase satiety, and reduce fat storage. However, studies designed to test these effects using RS diets are confounded by the fact that all of the calories from RS are not absorbed. Although the RS fraction of a starch can be determined in vitro, thereby facilitating calculation of availbale carbohydrate and the energy value of the starch, these values do not necessarily correspond to the in vivo energy value of the starch. Thus, it is necessary to investigate the energy value of RS in vivo. By determining the energy value of RS in vivo, meals and diets for future RS studies can be designed more accurately and the outcome of these studies will be easier to interpret by eliminating a major confounding factor. This study endeavors to test the ideas that: i) resistant starch (RS) is not fully absorbed and digested following ingestion ii) the energy of content of RS is less than the energy value for available carbohydrates A total of 15 subjects, male and female, will be recruited from the community and the UCHSC campus. The study will be a randomized, double blinded, cross-over trial. Each subject will consume three starch drinks of different RS content in random order thereby acting as his/her own control. We wish to compare the effects of RS consumption directly with digestible strach consumption so no control/placebo group will be used. The primary outcome measure is the thermic effect of food in response to each starch which will be used to calculate the total caloric value of each starch.