Resistant Cassava Fiber

Resistant cassava fiber is a type of dietary fiber derived from the cassava root, a starchy tuber native to South America. It is produced through a process that modifies the cassava starch to make it resistant to digestion in the small intestine, allowing it to function like fiber.

Manufacturers add resistant cassava fiber to foods to increase their fiber content, often without significantly altering the taste or texture. It is commonly found in baked goods such as cookies, muffins, and pastries, where it can also contribute to a softer texture.

Resistant cassava fiber is generally recognized as safe (GRAS) by the FDA for use in food. As a fiber, it can contribute to digestive health by promoting regularity. Some studies suggest that resistant starches may have prebiotic effects, feeding beneficial gut bacteria. JECFA has evaluated resistant starches, and EFSA has also reviewed dietary fibers. Evidence on the specific health impacts of resistant cassava fiber at typical consumption levels is still developing.