Resistant starch encompasses a group of starches that are not broken down by digestive enzymes in the small intestine and instead move intact to the colon, where they can be fermented by the gut microbiota. This fermentation can lead to the formation of metabolites such as short-chain fatty acids, which support digestive health and may play a role in metabolic function.
Naturally occurring sources of resistant starch include legumes, green bananas and cooked-and-cooled starchy foods. In purified form, resistant starch can be incorporated into a variety of food categories, including bakery items, cereals and dairy alternatives.
While research has explored the role of resistant starch in influencing glycemic responses and promoting fermentation in the colon, outcomes may vary depending on the type and dose consumed.
Due to its functional properties and versatility in formulation, resistant starch continues to be of interest in the development of foods that support specific nutritional profiles for example fibre enrichment and blood glucose control.
A word on terminology
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Other types of prebiotic fibers
Inulin
Inulin is a soluble dietary fiber naturally found in various fruits and vegetables, particularly abundant in chicory root. It acts as a prebiotic, selectively nourishing beneficial gut bacteria and supporting overall health.
Galacto-oligosaccharide
Galacto-oligosaccharide (GOS) is a prebiotic fiber produced from lactose. It is commonly used in infant formula, dairy products and supplements to support health.
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References
Niu, Y.; Wang, L.; Gong, H.; Jia, S.; Guan, Q.; Li, L.; Cheng, H. Nutrition and Gut Health: Preparation and Efficacy of Resistant Starch. Foods 2025, 14, 471. https://doi.org/10.3390/foods14030471