Resistant starch consumption promotes lipid oxidation

Authors

Janine A. Higgins, University of Colorado at Denver
Dana R. Higbee, University of Colorado at Denver
William T. Donahoo, University of Vermont
Ian Brown, University of WollongongFollow
Melanie L. Bell, University of Otago
Daniel H. Bessesen, University of Colorado at Denver

RIS ID

10899

Publication Details

Higgins, J. A., Higbee, D. R., Donahoo, W. T., Brown, I. L., Bell, M. L. & Bessesen, D. H. (2004). Resistant starch consumption promotes lipid oxidation. Nutrition and Metabolism, 1 (1), 1-11.

Abstract

12 subjects consumed meals containing 0%, 2.7%, 5.4%, and 10.7% RS (as a percentage of total carbohydrate). Blood samples were taken and analyzed for glucose, insulin, triacylglycerol (TAG) and free fatty acid (FFA) concentrations. Respiratory quotient was measured hourly. The 0%, 5.4%, and 10.7% meals contained 50 μCi [1-¹⁴C]-triolein with breath samples collected hourly following the meal, and gluteal fat biopsies obtained at 0 and 24 h. RS, regardless of dose, had no effect on fasting or postprandial insulin, glucose, FFA or TAG concentration, nor on meal fat storage. However, data from indirect calorimetry and oxidation of [1-¹⁴C]-triolein to ¹⁴CO₂ showed that addition of 5.4% RS to the diet significantly increased fat oxidation. In fact, postprandial oxidation of [1-¹⁴C]-triolein was 23% greater with the 5.4% RS meal than the 0% meal (p = 0.0062).