Resistant starch website launched
The site includes sections devoted to health and science as well as formulation and recipes.
“With a growing pool of research highlighting the far-reaching nutritional value of resistant starch, www.resistantstarch.com is a one-stop resource designed to give dieticians, nutritionists, health professionals and academics ‘must know’ information on RS,” National Starch said.
Information on the site includes the effect of RS on blood sugar response, digestive and colonic health and energy and weight management.
A “consumer research zone” looks into the way the health benefits of dietary fibre and RS are perceived.
A resources section offers health professionals with an agenda of RS-related events all over the world.
“The new website offers the nutritional community a wealth of valuable information on resistant starch,” said Pauline Taggart, business development manager, nutrition, National Starch Food Innovation, Europe.
“At a time when healthy eating has gained unprecedented importance, resistantstarch.com represents a transparent and easy-to-use resource. This cross-industry portal enables a food-focused audience to inform themselves about the scientific data and public perspectives on this beneficial nutrient.”
NSFI’s corn-derived version of resistant starch, Hi-Maize, has been employed in end-products such as bread rolls, baked snacks and breakfast cereals.
RS resists digestion in the small intestine, unlike most other starches, and so passes through to the large intestine where it acts like dietary fibre and improves digestive health.
Resistant starch occurs naturally in foods such as unripe bananas and cooked and cooled potatoes, but commercially produced RS ingredients have started to appear on the market.
Hi-Maize is marketed on its ability to deliver a low calorie count, good digestive tolerance, promotion of digestive health, an ability to help balance energy after a meal, and an ability to help maintain healthy blood sugar levels.
