Objectif The concerted project's objectives can be summarised in the following points: - What is the best way to measure and characterise various forms of resistant starch (RS) in different foods and raw materials? - What is the RS content of existing Western diets? - To what extent is the molecular structure of RS universal or variable and dependent on the source of starch, processing conditions, amylose/amylopectin ratio etc. ? - What are the physicochemical and physiological similarities and differences between RS and fermentable dietary fibre? - How does RS from various sources affect human physiology: blood cholesterol, lipoproteins, gastrointestinal function (anti-constipation, gas formation, diarrhoea) absorption of other nutrients, risk of colon cancer, atherosclerosis, diabetes and energy content? - If RS appears beneficial for health, how can consumption be raised by production of high-RS foods? - How should foods containing RS be labelled to guide the consumer?In 1982 a new starch fraction was discovered which was called "resistant starch" (RS). This starch fraction appeared to be indigestible in the small intestine but was readily fermented by large bowel microorganisms. In general, RS is formed in limited amounts when baking bread, during processing of traditional corn-flakes and especially by repeated wet autoclaving. RS from wheat consists of retrograded amylose. Usually the proportion of RS is small (1-3%) in traditional foods, but the amount may be increased by processing. Participating institutions from Member Countries:B, F, E, I, NL, UK Interested Third Countries: CH, N, S This project also belongs to the EC research and development programme, FLAIR. CURRENT STATUS The problems to be solved concerning resistant starch are the following: - definition - characterisation - (standardisation of) determination methods - content in present Western diet/epidemiology - relation to (fermentable) dietary fibre - effects on (human) physiology (cholesterol and lipoproteins, gastrointestinal functions, colon cancer, energy intake, diabetes, artherosclerosis) - how to manipulate RS-content in foods - how to label foods regarding RS-content Four working groups were created: - Definition analysis and physical/chemical properties - Technology on RS production - Effects on upper intestinal tract and - Effects on lower intestinal tract. The specific quantifiable targets to be reached by 1991 were defined. In the project's first phase priority will be given to production of reference materials with various types of RS and development and testing of analysis methods. Methods will be tested jointly. Animal and human experiments on physiological effects will be initiated, preferably with the reference materials. The different working groups are expected to meet about twice a year to report recent progress on their work and plan future cooperation. Open seminars for all participants are planned once a year; observers will be invited at their own expense. Programme(s) IC-COST - European cooperation in the field of scientific and technical research (COST), 1971- Thème(s) Data not available Appel à propositions Data not available Régime de financement Data not available Coordinateur Lund University Contribution de l’UE Aucune donnée Adresse P.O.B 124 221 00 Lund Suède Voir sur la carte Coût total Aucune donnée Participants (2) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire KemiCentrum Suède Contribution de l’UE Aucune donnée Adresse Box 124 22100 Lund Voir sur la carte Coût total Aucune donnée MATFORSK Norwegian Food Research Institute Norvège Contribution de l’UE Aucune donnée Adresse P.O. Box 6110, Etterstad Oslo Voir sur la carte Coût total Aucune donnée
