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Questions and Answers
What is the highest resistant starch content found in the foods listed?
What is the highest resistant starch content found in the foods listed?
- Potato starch (correct)
- Hi-Maize corn starch
- Black beans, cooked
- Northern beans
What is one of the primary products of bacterial fermentation of resistant starch in the large intestine?
What is one of the primary products of bacterial fermentation of resistant starch in the large intestine?
- lactic acid
- propionate
- butyrate (correct)
- acetate
Which of the following foods has a resistant starch content of 4.7 g per 100g?
Which of the following foods has a resistant starch content of 4.7 g per 100g?
- Black beans, cooked
- Green banana (correct)
- Rolled oats, cooked
- Ripe banana
In which part of the digestive system does the majority of starch digestion occur?
In which part of the digestive system does the majority of starch digestion occur?
What effect does resistant starch have on gut microbiota?
What effect does resistant starch have on gut microbiota?
What is one of the benefits of the fermentation process of resistant starch?
What is one of the benefits of the fermentation process of resistant starch?
Which food contains the least amount of resistant starch per 100g from the given list?
Which food contains the least amount of resistant starch per 100g from the given list?
What overall impact does resistant starch have on gut health?
What overall impact does resistant starch have on gut health?
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Study Notes
Resistant Starch Content in Foods
- White Rice: 1.2 grams of resistant starch per 100 grams
- Roasted Potatoes Cooled: 19.2 grams of resistant starch per 100 grams
- Black Beans, Cooked: 10.7 grams of resistant starch per 100 grams
- Northern Beans: 12 grams of resistant starch per 100 grams
- Toasted Oats: 1.2 grams of resistant starch per 100 grams
- Rolled Oats, Cooked: 1.2 grams of resistant starch per 100 grams
- Uncooked Rolled Oats: 7.8 grams of resistant starch per 100 grams
- Cashews: 12.9 grams of resistant starch per 100 grams
- Ripe Banana: 0.3 grams of resistant starch per 100 grams
- Green Banana: 4.7 grams of resistant starch per 100 grams
- Hi-Maize Corn Starch: 24.8 grams of resistant starch per 100 grams
- Potato Starch: 66.7 grams of resistant starch per 100 grams
- Buckwheat Flour: 16 grams of resistant starch per 100 grams
- White Flour: 5.4 grams of resistant starch per 100 grams
Resistant Starch - Metabolic Mechanisms
- Resistant starch escapes digestion in the small intestine and travels to the large intestine.
- In the large intestine, bacteria ferment resistant starch, producing short-chain fatty acids (SCFAs), primarily butyrate.
- The production of SCFAs has a prebiotic effect, influencing the gut microbiota.
- SCFAs contribute to the following:
- Growth and proliferation of colonic and cecal cells
- Acidity in the gastrointestinal tract
- Enhancement of beneficial microorganisms
- Suppression of pathogenic microorganisms
- A stable gut microbiota
- Expression of genes involved in gut development
- Apoptosis of precancerous cells
- Improved gut health and function
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