ENERGY VALUE OF RESISTANT STARCH

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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.