Chen Liyong, Liu Ruiping, Qin Chengyong, Meng Yan, Zhang Jie, Wang Yun, Xu Guifa
Institute of Nutrition and Food Hygiene of Shandong University, Jinan, China.
Asia Pac J Clin Nutr. 2010;19(2):274-82.
Resistant starch (RS) escapes digestion in the small intestine and may ferment in the large intestine. The purpose of this study was to determine the resistant starch content in typical starchy foods and to estimate the daily resistant starch intake and identify key sources of dietary resistant starch in the Chinese diets. The resistant starch contents of 121 foods were determined using a method that mimicked gastrointestinal conditions. Tubers and legumes had high resistant starch contents. Rough food processing retained large amounts of resistant starch. In general, the content of RS decreased when foods were cooked. Deep fried and roasted foods had higher levels of resistant starch than braised foods. The average resistant starch intake in the Chinese population was estimated to be 14.9 g per day based on a dietary survey. The main resistant starch sources in the Chinese diet were cereal and tuber products. Based on dietary habits, however, the resistant starch intake varies considerably among individuals.
抗性淀粉（RS）在小肠中不被消化，可能在大肠中发酵。本研究的目的是测定典型淀粉类食物中的抗性淀粉含量，估计每日抗性淀粉摄入量，并确定中国饮食中膳食抗性淀粉的主要来源。采用模拟胃肠道条件的方法测定了121种食物的抗性淀粉含量。块茎类和豆类食物的抗性淀粉含量较高。粗加工食品保留了大量的抗性淀粉。一般来说，食物烹饪后抗性淀粉含量会降低。油炸和烤制食品的抗性淀粉含量高于炖煮食品。根据一项饮食调查，估计中国人群的平均抗性淀粉摄入量为每天14.9克。中国饮食中抗性淀粉的主要来源是谷物和块茎类产品。然而，根据饮食习惯，个体之间的抗性淀粉摄入量差异很大。
