Resistant starch in the Italian diet.

  title={Resistant starch in the Italian diet.},
  author={Furio Brighenti and Maria Cristina Casiraghi and Carlo Baggio},
  journal={The British journal of nutrition},
  volume={80 4},
Resistant starch (RS) has been defined as the sum of starch and starch-degradation products that reach the human large intestine (Champ, 1994), and it is now regarded as a sub-fraction of starch with a positive impact on colonic welfare and lipid metabolism. An early estimate of the RS intake in Europe gave an average value of approximately 4 g/d (Dyssler & Hoffem, 1994a). However, since no information is available for Italy, the aim of the present study was to estimate the intake of RS in the… CONTINUE READING
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