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Resistant starch in the Italian diet
F Brighenti1, M C Casiraghi, C Baggio
1Department of Food Science & Microbiology, University of Milan, Milano, Italy. furio.brighenti@unimi.it
The British Journal of Nutrition
|January 30, 1999
Summary
Resistant starch (RS) intake in Italy was estimated at 8.5 g/d, higher than previous European estimates. Regional dietary habits significantly influence resistant starch consumption, particularly from bread, pasta, and legumes.
Area of Science:
- Nutritional Science
- Dietary Analysis
- Gastrointestinal Health
Background:
- Resistant starch (RS) is a starch fraction beneficial for colonic health and lipid metabolism.
- Previous European estimates placed average RS intake around 4 g/d.
- No specific data on RS intake in the Italian diet was available.
Purpose of the Study:
- To estimate the average daily intake of resistant starch (RS) in the Italian population.
- To analyze RS content in typical Italian foods, focusing on major starch sources.
- To identify potential regional variations in RS consumption within Italy.
Main Methods:
- Direct analysis of RS in representative Italian foods (cereals, potatoes, legumes) prepared 'as eaten'.
- Utilized food consumption data from a large-scale National Food Consumption Study (1980s).
- Employed an enzymic procedure for total and resistant starch determination (EC Concerted Action EURESTA).
Main Results:
- The estimated average daily intake of resistant starch (RS) in Italy is 8.5 g/d.
- Significant regional differences were observed, ranging from 7.2 g/d (north-west) to 9.2 g/d (south).
- Variations are attributed to differing consumption patterns of key starchy foods like bread, pasta, and legumes.
Conclusions:
- Italian RS intake is higher than previously estimated for Europe.
- Dietary patterns, especially consumption of bread, pasta, and legumes, drive regional RS intake differences.
- Findings provide crucial data for understanding the contribution of RS to the Italian diet.