Related Experiment Video
Updated: Jun 13, 2026

Breeding by Design for Functional Rice with Genome Editing Technologies
Published on: January 3, 2025
Sources and intake of resistant starch in the Chinese diet
Liyong Chen1, Ruiping Liu, Chengyong Qin
1Institute of Nutrition and Food Hygiene of Shandong University, Jinan, China.
Abstract:
Resistant starch (RS) escapes digestion in the small intestine and may ferment in the large intestine. The purpose of this study was to determine the resistant starch content in typical starchy foods and to estimate the daily resistant starch intake and identify key sources of dietary resistant starch in the Chinese diets. The resistant starch contents of 121 foods were determined using a method that mimicked gastrointestinal conditions. Tubers and legumes had high resistant starch contents. Rough food processing retained large amounts of resistant starch. In general, the content of RS decreased when foods were cooked. Deep fried and roasted foods had higher levels of resistant starch than braised foods. The average resistant starch intake in the Chinese population was estimated to be 14.9 g per day based on a dietary survey. The main resistant starch sources in the Chinese diet were cereal and tuber products. Based on dietary habits, however, the resistant starch intake varies considerably among individuals.
Related Concept Videos
Glucose Absorption Into the Small Intestine
Carbohydrates: Dietary Sources and Requirements
