Editing Starch (section)

===Resistant starch===
{{Main|Resistant starch}}

[[Resistant starch]] is starch that escapes digestion in the small intestine of healthy individuals. High-amylose starch from wheat or corn has a higher [[gelatinization]] temperature than other types of starch, and retains its resistant starch content through [[baking]], mild [[Food extrusion|extrusion]] and other food processing techniques. It is used as an insoluble [[dietary fiber]] in processed foods such as bread, pasta, cookies, crackers, pretzels and other low moisture foods. It is also utilized as a dietary supplement for its health benefits. Published studies have shown that resistant starch helps to improve insulin sensitivity,<ref>{{cite journal |last1=Rashed |first1=Aswir Abd |last2=Saparuddin |first2=Fatin |last3=Rathi |first3=Devi-Nair Gunasegavan |last4=Nasir |first4=Nur Najihah Mond |last5=Lokman |first5=Ezarul Faradianna |title=Effects of resistant starch interventions on metabolic biomarkers in pre-diabetes and diabetes adults |journal=Frontiers in Nutrition |date=2022 |volume=8 |page=793414 |doi=10.3389/fnut.2021.793414 |pmid=35096939 |pmc=8790517 |doi-access=free }}</ref><ref>{{cite web |last1=Balentine |first1=Douglas |title=Letter announcing decision for a health claim for high-amylose maize starch (containing type-2 resistant starch) and reduced risk of type 2 diabetes mellitus (Docket Number FDA-2015-Q-2352 |url=https://www.regulations.gov/docket?D=FDA-2015-Q-2352 |website=U.S. Food & Drug Administration |publisher=United States Government |access-date=19 December 2016 |archive-date=20 December 2016 |archive-url=https://web.archive.org/web/20161220200555/https://www.regulations.gov/docket?D=FDA-2015-Q-2352 |url-status=live }}</ref> reduces pro-inflammatory biomarkers [[interleukin 6]] and [[tumor necrosis factor alpha]]<ref>{{cite journal |last1=Vahdat |first1=Mahsa |last2=Hosseini |first2=Seyed Ahmad |last3=Khalatbari Mohseni |first3=Golsa |last4=Heshmati |first4=Javad |last5=Rahimlou |first5=Mehran |title=Effects of resistant starch interventions on circulating inflammatory biomarkers: a systematic review and meta-analysis of randomized controlled trials |journal=Nutrition Journal |date=15 Apr 2020 |volume=19 |issue=1 |page=Article 33 |doi=10.1186/s12937-020-00548-6 |pmid=32293469 |doi-access=free |pmc=7158011 }}</ref><ref>{{cite journal |last1=Lu |first1=J. |last2=Ma |first2=B. |last3=Qiu |first3=X. |last4=Sun |first4=Z. |last5=Xiong |first5=K. |title=Effects of resistant starch supplementation on oxidative stress and inflammation biomarkers: a systematic review and meta-analysis of randomized controlled trials |journal=Asia Pac J Clin Nutr |date=30 Dec 2021 |volume=30 |issue=4 |pages=614–623 |doi=10.6133/apjcn.202112_30(4).0008 |pmid=34967190 |url=https://pubmed.ncbi.nlm.nih.gov/34967190/ |access-date=27 February 2022 |archive-date=27 February 2022 |archive-url=https://web.archive.org/web/20220227181626/https://pubmed.ncbi.nlm.nih.gov/34967190/ |url-status=live }}</ref> and improves markers of colonic function.<ref>{{cite journal |doi=10.1111/j.1467-3010.2005.00481.x |title=Health properties of resistant starch |date=2005 |last1=Nugent |first1=A. P. |journal=Nutrition Bulletin |volume=30 |pages=27–54|doi-access=free }}</ref>
It has been suggested that resistant starch contributes to the health benefits of intact whole grains.<ref>{{cite journal |doi=10.1155/2012/829238 |title=Whole Grains, Legumes, and the Subsequent Meal Effect: Implications for Blood Glucose Control and the Role of Fermentation |date=2012 |last=Higgins |first=Janine A. |journal=Journal of Nutrition and Metabolism |volume=2012 |page=829238 |pmid=22132324 |pmc=3205742|doi-access=free }}</ref>