| Titre : | Resistant Starch Content in Foods Commonly Consumed in the United States: A Narrative Review (2020) |
| Auteurs : | Mindy A. Patterson ; Madhura Maiya ; Maria Stewart |
| Type de document : | Article |
| Dans : | Journal of the academy of nutrition and dietetics (Vol. 120, n° 2, February 2020) |
| Article en page(s) : | p. 230-244 |
| Note générale : | doi:10.1016/j.jand.2019.10.019 |
| Langues: | Anglais |
| Descripteurs : |
HE Vinci Amidon résistant ; Analyse d'aliment ; Fibre alimentaire |
| Mots-clés: | Sensibilité à l'insuline ; Allégations nutritionnelles et de santé |
| Résumé : |
Research Question: What are the foods consumed in the United States that contain resistant starch (RS) and how much RS do they contain?
Key Findings: In this narrative review, foods containing RS were identified, which include breads, cereals, cakes and muffins, chips and snacks, cookies and crackers, bananas and plantains, grains, noodles and pasta, rice, legumes, potatoes, and hazelnuts. Barley, potatoes, and rice with higher amylose concentrations have more RS then lower amylose varieties, and foods cooked then chilled have higher RS than foods cooked without chilling. |
| Disponible en ligne : | Oui |
| En ligne : | https://login.ezproxy.vinci.be/login?url=https://www.sciencedirect.com/science/article/pii/S2212267219315540 |
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