Resistant Starch Intakes in the United States
Abstract Objective Dietary fiber represents a broad class of undigested carbohydrate components. The components vary in chemical and physical nature and in their physiological outcomes. Resistant starch is starch that escapes digestion in the small intestine and that may be fermented in the large in...
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| Veröffentlicht in: | Journal of the American Dietetic Association 2008, Vol.108 (1), p.67-78 |
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| description | Abstract Objective Dietary fiber represents a broad class of undigested carbohydrate components. The components vary in chemical and physical nature and in their physiological outcomes. Resistant starch is starch that escapes digestion in the small intestine and that may be fermented in the large intestine. The purpose of this study was to estimate consumption of resistant starch by the US population and to identify key sources of dietary resistant starch. Design A database of resistant starch concentrations in foods was developed from the publicly available literature. These concentrations were linked to foods reported in 24-hour dietary recalls from participants in the 1999-2002 National Health and Nutrition Examination Surveys and estimates of resistant starch intakes were generated. Subjects The study population included 18,305 nonbreastfeeding individuals in the United States. Statistical analysis The dietary intake of resistant starch was determined for 10 US subpopulations defined by age, sex, and race/ethnicity. Three estimates of resistant starch intake were made for each person based on the minimum, mean, and maximum concentrations of resistant starch in the foods consumed. Results Americans aged 1 year and older were estimated to consume approximately 4.9 g resistant starch per day based on mean resistant starch concentrations (range 2.8 to 7.9 g resistant starch per day). Breads, cooked cereals/pastas, and vegetables (other than legumes) contributed 21%, 19%, and 19% of total resistant starch intake, respectively, and were top sources of resistant starch. Conclusions Findings from this study suggest that the estimated intake of resistant starch by Americans is approximately 3 to 8 g per person per day. These estimates of resistant starch intake provide a valuable reference for researchers and food and nutrition professionals and will allow for more accurate estimates of total intakes of carbohydrate compounds that escape digestion in the small intestine. |
| doi_str_mv | 10.1016/j.jada.2007.10.012 |
| format | Article |
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The components vary in chemical and physical nature and in their physiological outcomes. Resistant starch is starch that escapes digestion in the small intestine and that may be fermented in the large intestine. The purpose of this study was to estimate consumption of resistant starch by the US population and to identify key sources of dietary resistant starch. Design A database of resistant starch concentrations in foods was developed from the publicly available literature. These concentrations were linked to foods reported in 24-hour dietary recalls from participants in the 1999-2002 National Health and Nutrition Examination Surveys and estimates of resistant starch intakes were generated. Subjects The study population included 18,305 nonbreastfeeding individuals in the United States. Statistical analysis The dietary intake of resistant starch was determined for 10 US subpopulations defined by age, sex, and race/ethnicity. Three estimates of resistant starch intake were made for each person based on the minimum, mean, and maximum concentrations of resistant starch in the foods consumed. Results Americans aged 1 year and older were estimated to consume approximately 4.9 g resistant starch per day based on mean resistant starch concentrations (range 2.8 to 7.9 g resistant starch per day). Breads, cooked cereals/pastas, and vegetables (other than legumes) contributed 21%, 19%, and 19% of total resistant starch intake, respectively, and were top sources of resistant starch. Conclusions Findings from this study suggest that the estimated intake of resistant starch by Americans is approximately 3 to 8 g per person per day. These estimates of resistant starch intake provide a valuable reference for researchers and food and nutrition professionals and will allow for more accurate estimates of total intakes of carbohydrate compounds that escape digestion in the small intestine.</description><identifier>ISSN: 0002-8223</identifier><identifier>ISSN: 2212-2672</identifier><identifier>EISSN: 1878-3570</identifier><identifier>EISSN: 2212-2680</identifier><identifier>DOI: 10.1016/j.jada.2007.10.012</identifier><identifier>PMID: 18155991</identifier><identifier>CODEN: JADAAE</identifier><language>eng</language><publisher>New York, NY: Elsevier Inc</publisher><subject>Adolescent ; Adult ; age ; Age Distribution ; Biological and medical sciences ; Bread ; Carbohydrates ; Child ; Child, Preschool ; consumers ; Daily Reference Values ; Diet - ethnology ; Diet - statistics & numerical data ; Diet Surveys ; Dietary fiber ; Dietary Fiber - administration & dosage ; Dietary Fiber - metabolism ; Dietetics ; Digestion ; Edible Grain ; Ethnic Groups - statistics & numerical data ; Feeding. Feeding behavior ; Female ; Food Analysis ; Fundamental and applied biological sciences. Psychology ; Gastroenterology and Hepatology ; health promotion ; Humans ; Infant ; Internal Medicine ; Male ; Medical sciences ; Mental Recall ; Metabolic diseases ; Middle Aged ; nationalities and ethnic groups ; nutrient intake ; Nutrition ; Nutrition Assessment ; Nutrition Policy ; Nutritional Requirements ; Obesity ; races ; Reference Values ; resistant starch ; Sex Distribution ; Starch - administration & dosage ; Starch - metabolism ; United States ; Vegetables ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Journal of the American Dietetic Association, 2008, Vol.108 (1), p.67-78</ispartof><rights>American Dietetic Association</rights><rights>2008 American Dietetic Association</rights><rights>2008 INIST-CNRS</rights><rights>Copyright American Dietetic Association Jan 2008</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c556t-4a9a287269d62276dbe7a0f1a0fcf0a2942e1be82b3075d0c2074b20655cafaa3</citedby><cites>FETCH-LOGICAL-c556t-4a9a287269d62276dbe7a0f1a0fcf0a2942e1be82b3075d0c2074b20655cafaa3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.jada.2007.10.012$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3536,4009,27902,27903,27904,45974</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=19950010$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/18155991$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Murphy, Mary M., MS, RD</creatorcontrib><creatorcontrib>Douglass, Judith Spungen, MS, RD</creatorcontrib><creatorcontrib>Birkett, Anne, PhD</creatorcontrib><title>Resistant Starch Intakes in the United States</title><title>Journal of the American Dietetic Association</title><addtitle>J Am Diet Assoc</addtitle><description>Abstract Objective Dietary fiber represents a broad class of undigested carbohydrate components. The components vary in chemical and physical nature and in their physiological outcomes. Resistant starch is starch that escapes digestion in the small intestine and that may be fermented in the large intestine. The purpose of this study was to estimate consumption of resistant starch by the US population and to identify key sources of dietary resistant starch. Design A database of resistant starch concentrations in foods was developed from the publicly available literature. These concentrations were linked to foods reported in 24-hour dietary recalls from participants in the 1999-2002 National Health and Nutrition Examination Surveys and estimates of resistant starch intakes were generated. Subjects The study population included 18,305 nonbreastfeeding individuals in the United States. Statistical analysis The dietary intake of resistant starch was determined for 10 US subpopulations defined by age, sex, and race/ethnicity. Three estimates of resistant starch intake were made for each person based on the minimum, mean, and maximum concentrations of resistant starch in the foods consumed. Results Americans aged 1 year and older were estimated to consume approximately 4.9 g resistant starch per day based on mean resistant starch concentrations (range 2.8 to 7.9 g resistant starch per day). Breads, cooked cereals/pastas, and vegetables (other than legumes) contributed 21%, 19%, and 19% of total resistant starch intake, respectively, and were top sources of resistant starch. Conclusions Findings from this study suggest that the estimated intake of resistant starch by Americans is approximately 3 to 8 g per person per day. These estimates of resistant starch intake provide a valuable reference for researchers and food and nutrition professionals and will allow for more accurate estimates of total intakes of carbohydrate compounds that escape digestion in the small intestine.</description><subject>Adolescent</subject><subject>Adult</subject><subject>age</subject><subject>Age Distribution</subject><subject>Biological and medical sciences</subject><subject>Bread</subject><subject>Carbohydrates</subject><subject>Child</subject><subject>Child, Preschool</subject><subject>consumers</subject><subject>Daily Reference Values</subject><subject>Diet - ethnology</subject><subject>Diet - statistics & numerical data</subject><subject>Diet Surveys</subject><subject>Dietary fiber</subject><subject>Dietary Fiber - administration & dosage</subject><subject>Dietary Fiber - metabolism</subject><subject>Dietetics</subject><subject>Digestion</subject><subject>Edible Grain</subject><subject>Ethnic Groups - statistics & numerical data</subject><subject>Feeding. Feeding behavior</subject><subject>Female</subject><subject>Food Analysis</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gastroenterology and Hepatology</subject><subject>health promotion</subject><subject>Humans</subject><subject>Infant</subject><subject>Internal Medicine</subject><subject>Male</subject><subject>Medical sciences</subject><subject>Mental Recall</subject><subject>Metabolic diseases</subject><subject>Middle Aged</subject><subject>nationalities and ethnic groups</subject><subject>nutrient intake</subject><subject>Nutrition</subject><subject>Nutrition Assessment</subject><subject>Nutrition Policy</subject><subject>Nutritional Requirements</subject><subject>Obesity</subject><subject>races</subject><subject>Reference Values</subject><subject>resistant starch</subject><subject>Sex Distribution</subject><subject>Starch - administration & dosage</subject><subject>Starch - metabolism</subject><subject>United States</subject><subject>Vegetables</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0002-8223</issn><issn>2212-2672</issn><issn>1878-3570</issn><issn>2212-2680</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2008</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp9kt2L1DAQwIMo3nr6D_igRdC3rpPppmlABDn8ODgQXPc5TNOpl163PZOscP-9Kbt4cA8-hJDJbz74MUK8lLCWIOv3w3qgjtYIoHNgDRIfiZVsdFNWSsNjsQIALBvE6kw8i3HIT1ASnooz2UiljJErUf7g6GOiKRXbRMFdF5dTohuOhZ-KdM3FbvKJu-UzcXwunvQ0Rn5xus_F7svnnxffyqvvXy8vPl2VTqk6lRsyhI3G2nQ1oq67ljVBL_NxPRCaDbJsucG2Aq06cAh60yLUSjnqiapz8e5Y9zbMvw8ck9376HgcaeL5EK0GqYwGzOCbB-AwH8KUZ7Mom41EYyBDeIRcmGMM3Nvb4PcU7qwEu5i0g11M2sXkEssmc9KrU-VDu-fuPuWkLgNvTwBFR2MfaHI-3nPGKAC5dH995HqaLf0KmdltEWQF0Cis6joTH44EZ6V_PAcbnefJcecDu2S72f9_0o8P0t3oJ59nuuE7jv-ESBvRgt0uW7EsBWSLpsKq-gtBb6xC</recordid><startdate>2008</startdate><enddate>2008</enddate><creator>Murphy, Mary M., MS, RD</creator><creator>Douglass, Judith Spungen, MS, RD</creator><creator>Birkett, Anne, PhD</creator><general>Elsevier Inc</general><general>Elsevier</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope><scope>7TS</scope><scope>K9.</scope><scope>NAPCQ</scope><scope>7X8</scope></search><sort><creationdate>2008</creationdate><title>Resistant Starch Intakes in the United States</title><author>Murphy, Mary M., MS, RD ; Douglass, Judith Spungen, MS, RD ; Birkett, Anne, PhD</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c556t-4a9a287269d62276dbe7a0f1a0fcf0a2942e1be82b3075d0c2074b20655cafaa3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2008</creationdate><topic>Adolescent</topic><topic>Adult</topic><topic>age</topic><topic>Age Distribution</topic><topic>Biological and medical sciences</topic><topic>Bread</topic><topic>Carbohydrates</topic><topic>Child</topic><topic>Child, Preschool</topic><topic>consumers</topic><topic>Daily Reference Values</topic><topic>Diet - ethnology</topic><topic>Diet - statistics & numerical data</topic><topic>Diet Surveys</topic><topic>Dietary fiber</topic><topic>Dietary Fiber - administration & dosage</topic><topic>Dietary Fiber - metabolism</topic><topic>Dietetics</topic><topic>Digestion</topic><topic>Edible Grain</topic><topic>Ethnic Groups - statistics & numerical data</topic><topic>Feeding. Feeding behavior</topic><topic>Female</topic><topic>Food Analysis</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gastroenterology and Hepatology</topic><topic>health promotion</topic><topic>Humans</topic><topic>Infant</topic><topic>Internal Medicine</topic><topic>Male</topic><topic>Medical sciences</topic><topic>Mental Recall</topic><topic>Metabolic diseases</topic><topic>Middle Aged</topic><topic>nationalities and ethnic groups</topic><topic>nutrient intake</topic><topic>Nutrition</topic><topic>Nutrition Assessment</topic><topic>Nutrition Policy</topic><topic>Nutritional Requirements</topic><topic>Obesity</topic><topic>races</topic><topic>Reference Values</topic><topic>resistant starch</topic><topic>Sex Distribution</topic><topic>Starch - administration & dosage</topic><topic>Starch - metabolism</topic><topic>United States</topic><topic>Vegetables</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>online_resources</toplevel><creatorcontrib>Murphy, Mary M., MS, RD</creatorcontrib><creatorcontrib>Douglass, Judith Spungen, MS, RD</creatorcontrib><creatorcontrib>Birkett, Anne, PhD</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><collection>Physical Education Index</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the American Dietetic Association</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Murphy, Mary M., MS, RD</au><au>Douglass, Judith Spungen, MS, RD</au><au>Birkett, Anne, PhD</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Resistant Starch Intakes in the United States</atitle><jtitle>Journal of the American Dietetic Association</jtitle><addtitle>J Am Diet Assoc</addtitle><date>2008</date><risdate>2008</risdate><volume>108</volume><issue>1</issue><spage>67</spage><epage>78</epage><pages>67-78</pages><issn>0002-8223</issn><issn>2212-2672</issn><eissn>1878-3570</eissn><eissn>2212-2680</eissn><coden>JADAAE</coden><abstract>Abstract Objective Dietary fiber represents a broad class of undigested carbohydrate components. The components vary in chemical and physical nature and in their physiological outcomes. Resistant starch is starch that escapes digestion in the small intestine and that may be fermented in the large intestine. The purpose of this study was to estimate consumption of resistant starch by the US population and to identify key sources of dietary resistant starch. Design A database of resistant starch concentrations in foods was developed from the publicly available literature. These concentrations were linked to foods reported in 24-hour dietary recalls from participants in the 1999-2002 National Health and Nutrition Examination Surveys and estimates of resistant starch intakes were generated. Subjects The study population included 18,305 nonbreastfeeding individuals in the United States. Statistical analysis The dietary intake of resistant starch was determined for 10 US subpopulations defined by age, sex, and race/ethnicity. Three estimates of resistant starch intake were made for each person based on the minimum, mean, and maximum concentrations of resistant starch in the foods consumed. Results Americans aged 1 year and older were estimated to consume approximately 4.9 g resistant starch per day based on mean resistant starch concentrations (range 2.8 to 7.9 g resistant starch per day). Breads, cooked cereals/pastas, and vegetables (other than legumes) contributed 21%, 19%, and 19% of total resistant starch intake, respectively, and were top sources of resistant starch. Conclusions Findings from this study suggest that the estimated intake of resistant starch by Americans is approximately 3 to 8 g per person per day. These estimates of resistant starch intake provide a valuable reference for researchers and food and nutrition professionals and will allow for more accurate estimates of total intakes of carbohydrate compounds that escape digestion in the small intestine.</abstract><cop>New York, NY</cop><pub>Elsevier Inc</pub><pmid>18155991</pmid><doi>10.1016/j.jada.2007.10.012</doi><tpages>12</tpages></addata></record> |
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| subjects | Adolescent Adult age Age Distribution Biological and medical sciences Bread Carbohydrates Child Child, Preschool consumers Daily Reference Values Diet - ethnology Diet - statistics & numerical data Diet Surveys Dietary fiber Dietary Fiber - administration & dosage Dietary Fiber - metabolism Dietetics Digestion Edible Grain Ethnic Groups - statistics & numerical data Feeding. Feeding behavior Female Food Analysis Fundamental and applied biological sciences. Psychology Gastroenterology and Hepatology health promotion Humans Infant Internal Medicine Male Medical sciences Mental Recall Metabolic diseases Middle Aged nationalities and ethnic groups nutrient intake Nutrition Nutrition Assessment Nutrition Policy Nutritional Requirements Obesity races Reference Values resistant starch Sex Distribution Starch - administration & dosage Starch - metabolism United States Vegetables Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | Resistant Starch Intakes in the United States |
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