Resistant starch consumption promotes lipid oxidation

Nutrition & Metabolism

Table 1 Composition of test breakfasts. All values are based on a hypothetical subject who requires 8374 kJ (2000 kcal) per day.

RS content (% total carbohydrate)	0	2.7	5.4	10.7
RS content (g)¹	0 g	2.5 g	5 g	10 g
Total energy (kJ)	2508	2506	2500	2506
Carbohydrate (g)	93.8	93.3	92.9	93.0
Protein (g)	22.7	22.6	23.0	23.0
Fat (g)	17.0	16.8	16.9	16.9
Total sugars (g)	45.6	45.2	45.7	45.1
Total Fiber (g)	9.4	9.3	9.5	9.5
Liquid volume (mL)	250	250	250	250
Foods consumed (g)
Canned spaghetti	197	58
*RS Canned spaghetti		147	218	216
Parmesan cheese	10	8	8	12
Margarine	4	3	2	2
Butter	2	1		1
Milk (2% fat)	250	250	210
*Up & Go breakfast drink			40	250
Bread	38	44	36
*Banana muffin				43
Strawberries	203	162	123
Grapes	80	93
*Fruit fingers			15	16
Sugar, white			10

* Denotes foods with added RS.
¹ Absolute RS inclusion varied according to the energy needs of the subject so that RS content always remained the same fraction of total dietary carbohydrate, namely 0%, 2.7%, 5.4%, and 10.7% for the 0 g, 2.5 g, 5 g, and 10 g meals, respectively. For example, a subject who had a daily caloric need of 9421 kJ (2250 kcal) would receive meals containing 0 g, 2.7 g, 5.4 g, and 10.8 g RS.
² Energy and macronutrient values were determined using the USDA Nutrient Database for standard foods and from information supplied by the manufacturer for foods with added RS. Note that energy values calculated from the carbohydrate, fat, and protein content of study foods using the 4-9-4 kcal/g factor method differ from reported energy values due to use of the Atwater system.

ISSN: 1743-7075