Resistant Starch: Safe Intakes and Legal Status
Abstract:Resistant starch (RS) can provide added values such as health benefits and fiber content to many processed foods without compromising taste and product quality. RS is defined as the total amount of starch and the products of starch degradation that resists digestion in the small intestine of healthy people, and the class is comprised of many chemically and physically distinct entities. Some forms of RS are present naturally in many foods, and average global consumption is estimated at 3–10 g/day. Among the best-characterized forms of RS are those derived from high-amylose maize (HAM). Animal and human studies confirm the health benefits and safety of HAM-derived RS as a food ingredient. Legally, RS can be sold in most countries if it falls under current food classifications. However, approved fiber measurements vary throughout the world, and different methods are required to measure RS derived from specific sources. A particular RS can only be claimed as fiber on the nutrition label (and as a source for a high-fiber claim) if the method appropriate to that product is approved in the country of interest. Similarly, each individual country's regulations must be consulted prior to developing health or other nutrition label claims, such as calorie content for RS-containing products, as these regulations vary widely around the world.
Document Type: Research Article
Affiliations: National Starch and Chemical Co., 10 Finderne Ave, Bridgewater, NJ 08807
Publication date: 2004-05-01
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- The Journal of AOAC INTERNATIONAL publishes refereed papers and reviews in the fields of chemical, biological and toxicological analytical chemistry for the purpose of showcasing the most precise, accurate and sensitive methods for analysis of foods, food additives, supplements and contaminants, cosmetics, drugs, toxins, hazardous substances, pesticides, feeds, fertilizers and the environment available at that point in time. The scope of the Journal includes unpublished original research describing new analytical methods, techniques and applications; improved approaches to sampling, both in the field and the laboratory; better methods of preparing samples for analysis; collaborative studies substantiating the performance of a given method; statistical techniques for evaluating data. The Journal will also publish other articles of general interest to its audience, e.g., technical communications; cautionary notes; comments on techniques, apparatus, and reagents.
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