Resistant Potato Starch

Resistant potato starch is a type of carbohydrate that resists digestion in the small intestine and acts like dietary fiber. It is made from potatoes through a process that modifies the starch structure, making it more resistant to breakdown by digestive enzymes. This process can occur naturally or be induced through heating and cooling cycles.

Manufacturers add resistant potato starch to foods as a source of dietary fiber and to improve texture. It can act as a prebiotic, feeding beneficial gut bacteria. It is often found in baked goods like breads and tortillas, as well as in some snack foods and meal replacements.

Resistant potato starch is generally recognized as safe (GRAS) by the FDA for use in food. It is considered a source of fiber, which can contribute to digestive health. Some studies suggest it may help improve blood sugar control and increase feelings of fullness. Regulatory bodies like EFSA have evaluated resistant starches, and JECFA has also reviewed them, generally finding them safe for consumption within typical dietary levels. Evidence is mixed on the extent of its prebiotic effects and impact on gut microbiota composition.