Talk:Resistant starch

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More references needed[edit]

Perhaps re-examine text below and modify if needed and add more references: Of the short-chain fatty acids, the acetate production pathways is done by various bacterial groups whereas the propionate, butyrate and lactate production is done by a more select number of microbiota (including Akkermansia municiphilla (propionate), Faecalibacterium prausnitzii, Eubacterium rectale, Eubacterium hallii and Ruminococcus bromii (butyrate)[1])


Type 5?[edit]

I'm no expert, but Type 5 of resistant starch seems to be a thing? Increasing resistant starch content in rice for better consumer health MrRedwood (talk) 02:23, 19 April 2019 (UTC)

RS5 has been defined by academic experts. A mini-review paper can be found at (talk) 22:00, 14 June 2019 (UTC)

Strength of evidence for glycemic management[edit]

There are now 21 published clinical studies examining the impact of resistant starch (from corn, banana and potato) on glycemic health, including fasting glucose levels, fasting insulin levels, insulin sensitivity, etc. This is more than "weak" evidence, but consistently shows improvements in managing blood sugar levels across multiple groups of people. It has been shown in people with healthy blood sugar levels, in prediabetics, in overweight men, in postmenopausal women, across three continents. If the data were indeed weak, I would not object to your correction, but a good review article was just published concluding that there was good evidence in this area. I respectfully request that the word "weak" is removed or deleted from the Health section on this article. RSWitwer (talk) 22:00, 14 June 2019 (UTC) — Preceding unsigned comment added by RSWitwer (talkcontribs) 21:58, 14 June 2019 (UTC)

Best to follow the source, which registers significant caveats. We are not an advocacy site. I would be happy with "tentative" instead of "weak". Alexbrn (talk) 22:31, 14 June 2019 (UTC)