Resistant Starch Highlighted at Fiber Conference

BRIDGEWATER, N.J.The 9^th Vahouny Fiber Symposium was recently held in Bethesda, Md. The event, organized by NutraSource Research and the American Society for Nutrition, partially sought to provide a scientific review of dietary fiber and functional fibers and their relationship to health claims, glycemic control, weight management and satiety, heart health, intestinal health, and prebiotic effects.

The symposium delved into specifics related to various specific fiber ingredients. A session on resistant starch, co-chaired by Dr. Christine Pelkman, clinical manager, National Starch Food Innovation, and Dr. Tony Bird, Department of Food and Nutritional Sciences, Commonwealth Scientific and Industrial Research Organization, introduced details related to emerging research that supports the health benefits of including resistant starch in the diet.

Specifically, Pelkman presented recently published scientific evidence demonstrating that Hi-maize resistant starch and whole-grain corn flour help increase satiety. A recent collaboration with Dr. Harvey Anderson at the University of Toronto showed intake of resistant starch had a correlation with reduced food intake after two hours in healthy male subjects.

The topic is particularly timely because dietary fiber is one of only five nutrients of concern identified by the 2005 Dietary Guidelines Committee, said Dr. E. Terry Finocchiaro, director of nutrition R&D, National Starch Food Innovation.

It is expected that the 2010 Dietary Guidelines Committee will emphasize the need to fill the fiber gap since scientific evidence strongly suggests consumption of dietary fiber helps reduce the risk of conditions like obesity, diabetes and cardiovascular disease.