Talk:Resistant starch

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RS in cooked food

Latest comment: 1 year ago1 comment1 person in discussion

The process of freezing cooked starchy foods creates RS in these foods reducing absorption in the stomach and small intestine. 2A00:23C5:5C2B:D601:24F7:F4B:B3BF:889 (talk) 10:58, 14 February 2025 (UTC)Reply

Starch structure

Latest comment: 3 months ago2 comments2 people in discussion

It is unclear if this section discusses starch in general or resistant starch specifically. Elsewhere in the article the adjective is used. Theking2 (talk) 03:04, 29 April 2026 (UTC)Reply

There are only two types of starch, amylose and amylopectin, whose structures are shown in those linked articles and in this source (under structural features). Not certain about your question, but resistant starch (as in resistant to metabolic digestion) applies as defined in the article. Zefr (talk) 03:21, 29 April 2026 (UTC)Reply

Supposed immune effects are conjecture from lab research

Latest comment: 2 months ago1 comment1 person in discussion

Special:Diff/1353052038 was justified to remove conjecture from lab studies. None of the sources in the removed text provided WP:MEDASSESS-high-quality evidence from systematic reviews of human trials or medical guidelines from international clinical associations recommending RS to improve immune health. Reviews of human studies to date, such as this one, emphasize numerous limitations of the research, with cautions about over-interpreting the results.

RSWitwer: it is premature to state anything firm about resistant starch leading to immune benefits. Zefr (talk) 21:56, 7 May 2026 (UTC)Reply

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Talk:Resistant starch

RS in cooked food

Starch structure

Supposed immune effects are conjecture from lab research