The application of resistant starch in food in dietary intervention for type 2 diabetes
DOI:
https://doi.org/10.54097/xe33tn47Keywords:
Resistant starch (RS), Type 2 diabetes (T2D), Insulin sensitivity, Gut microbiota, Inflammation.Abstract
Characterized by persistent hyperglycemia due to progressive insulin resistance, type 2 diabetes (T2D) remains a major metabolic disorder affecting over 500 million individuals worldwide and remaining a significant role in global morbidity and healthcare costs. As dietary interventions gain attention in T2D management, resistant starch (RS), which is fermentable dietary fiber, has emerged as a functional ingredient with glycemic regulatory potential. This review examines the classification, structural characteristics, and physiological functions of RS, highlighting the distinct metabolic benefits of RS2 and RS3. Mechanistically, RS improves glucose homeostasis by delaying gastric emptying, enhancing insulin sensitivity, shaping the structure of gut microbiota and stimulating generation of short chain fatty acids, thus collectively influence lipid metabolism, inflammatory pathways and appetite control. However, current studies show significant variability in intervention duration, RS dosage, and individual response, which limit translational consistency. Future research should prioritize standardized intervention designs, explore synergistic interactions with other dietary components, and investigate long-term outcomes mediated by the gut-brain axis. Overall, RS holds promise as a targeted dietary strategy in T2D management, with implications for functional food innovation and personalized nutrition.
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