Abstract
Good glycemic control, which is vital for patients with type 2 diabetes, could be achieved via dietary intervention. Resistant starch (RS) is a type of carbohydrate that largely resists digestion in the small intestine. Instead, it is fermented by the gut microbiota that resides in the large intestine into short-chain fatty acids (SCFAs), which are found to have beneficial effects on human glucose metabolism. This review first provides an overview of the classification of different types of RS, as well as the fermentation process of RS by the gut microbiota. The effects of RS consumption that contribute to glycemic control were then discussed with reference to animal and human studies. Although beneficial effects of RS consumption were observed, results from animal and human studies were inconclusive regarding the mechanisms behind. Additional research effort is necessary in order to have a better understanding of the effects of habitual RS consumption.
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