Dietary starch which behaves like fibre because it remains relatively undigested until it reaches the large intestine. Although it may form only a small percentage of the total starch in a food, it can form a large percentage of its total fibre. For example, some white bread contains only 0.7 per cent resistant starch, but this may make up 30 per cent of its fibre. The proportion of resistant starch in a food varies widely with the extent and type of cooking, freshness of the food, and other factors. Some estimates of dietary fibre ignore the contribution of resistant starch and include only non-starch polysaccharides. See also colonic fermentation.
Subjects: Medicine and Health.