Abstract
Resistant starch (RS) emerges as an important component for modulating postprandial metabolic responses, particularly in those with insulin resistance and type 2 diabetes mellitus. This project focuses on the impact of chilling and reheating on RS content in starchy food, and how these changes might influence nutrient digestion and absorption. RS3, retrograded starch, and RS5, starch-lipid complex, are particularly significant due to their formation during food processing.
In vitro experiments demonstrated that chilling and reheating increased RS content across all tested carbohydrates (pasta and potato), regardless of fat content used or the incorporation of cheese (p < 0.001). Interestingly, cheese addition inhibited RS formation, while variations in fat content (15g or 30g) did not affect RS formation in meals despite the tendency toward higher RS amount in the higher fat content (p < 0.001 and p = 0.09, respectively). This manipulation of RS could impact postprandial metabolism, with potential applications in managing metabolic dysfunction.
The human trials conducted revealed that chilling and reheating decreased meal- derived plasma triacylglycerol and NEFA levels in healthy individuals following the ingestion of high-fat meals (p = 0.01 and p = 0.041, respectively). Moreover, the addition of cheese prior to chilling and reheating significantly lowered glucose response compared to meals with olive oil in healthy individuals (p < 0.001). The cheese addition also masked differences in glucose and insulin responses between chilled-and-reheated and fresh meals. Notably, the ingestion of pasta meals that underwent chilling and reheating improved insulin sensitivity in overweight and obese individuals with insulin resistance (p = 0.046).
Overall, these findings enhance our understanding of the influence of food preparation methods on nutrient availability. They highlight the potential role of RS in dietary strategies aimed at improving metabolic health, underscoring the significance of food processing techniques in nutritional science.