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Fermentation of dietary starch in humans.
Am J Gastroenterol. 2000 Apr; 95(4):1017-20.AJ

Abstract

OBJECTIVE

Dietary starch that escapes digestion in the small intestine may be quantitatively more important than dietary fiber as a substrate for fermentation. The products of fermentation have important implications in the pathogenesis of colorectal cancer and other diseases of the large bowel, which are uncommon in Africans but have a high prevalence in Western populations.

METHODS

Maize porridge is a staple of most blacks in South Africa. Stale maize porridge (high-resistant starch [HRS]) seems to induce greater fermentation in the large bowel than fresh maize porridge (low-resistant starch [LRS]).

RESULTS

In the present study, healthy colostomy subjects fed stale maize porridge had significantly more production of short-chain fatty acids (SCFA) (mean SCFA, HRS = 182.6; mean SCFA, LRS = 116.1; p < 0.05) in their colostomy effluent together with a significant drop in stool pH (mean pH, HRS = 5.91; mean pH, LRS = 6.70; p < 0.001). The SCFA butyrate (mean, HRS = 35.1; mean, LRS = 17.6; p < 0.05) and acetate (mean, HRS = 93.9; mean, LRS = 65.8; p < 0.05) were significantly elevated on the stale maize porridge diet when compared with consumption of fresh maize porridge. SCFA propionate (mean, HRS = 43.1; mean, LRS = 24.8; p = 0.05), also increased with stale maize porridge, but was not statistically significant.

CONCLUSION

A high-resistant starch diet and its resultant increase in fermentation products may be partly responsible for protecting the black population against colorectal cancers and other large bowel diseases.

Authors+Show Affiliations

Gastroenterology Division, Chris Hani Baragwanath Hospital, Soweto, South Africa.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

10763953

Citation

Ahmed, R, et al. "Fermentation of Dietary Starch in Humans." The American Journal of Gastroenterology, vol. 95, no. 4, 2000, pp. 1017-20.
Ahmed R, Segal I, Hassan H. Fermentation of dietary starch in humans. Am J Gastroenterol. 2000;95(4):1017-20.
Ahmed, R., Segal, I., & Hassan, H. (2000). Fermentation of dietary starch in humans. The American Journal of Gastroenterology, 95(4), 1017-20.
Ahmed R, Segal I, Hassan H. Fermentation of Dietary Starch in Humans. Am J Gastroenterol. 2000;95(4):1017-20. PubMed PMID: 10763953.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Fermentation of dietary starch in humans. AU - Ahmed,R, AU - Segal,I, AU - Hassan,H, PY - 2000/4/14/pubmed PY - 2000/4/29/medline PY - 2000/4/14/entrez SP - 1017 EP - 20 JF - The American journal of gastroenterology JO - Am J Gastroenterol VL - 95 IS - 4 N2 - OBJECTIVE: Dietary starch that escapes digestion in the small intestine may be quantitatively more important than dietary fiber as a substrate for fermentation. The products of fermentation have important implications in the pathogenesis of colorectal cancer and other diseases of the large bowel, which are uncommon in Africans but have a high prevalence in Western populations. METHODS: Maize porridge is a staple of most blacks in South Africa. Stale maize porridge (high-resistant starch [HRS]) seems to induce greater fermentation in the large bowel than fresh maize porridge (low-resistant starch [LRS]). RESULTS: In the present study, healthy colostomy subjects fed stale maize porridge had significantly more production of short-chain fatty acids (SCFA) (mean SCFA, HRS = 182.6; mean SCFA, LRS = 116.1; p < 0.05) in their colostomy effluent together with a significant drop in stool pH (mean pH, HRS = 5.91; mean pH, LRS = 6.70; p < 0.001). The SCFA butyrate (mean, HRS = 35.1; mean, LRS = 17.6; p < 0.05) and acetate (mean, HRS = 93.9; mean, LRS = 65.8; p < 0.05) were significantly elevated on the stale maize porridge diet when compared with consumption of fresh maize porridge. SCFA propionate (mean, HRS = 43.1; mean, LRS = 24.8; p = 0.05), also increased with stale maize porridge, but was not statistically significant. CONCLUSION: A high-resistant starch diet and its resultant increase in fermentation products may be partly responsible for protecting the black population against colorectal cancers and other large bowel diseases. SN - 0002-9270 UR - https://www.unboundmedicine.com/medline/citation/10763953/Fermentation_of_dietary_starch_in_humans_ L2 - https://Insights.ovid.com/pubmed?pmid=10763953 DB - PRIME DP - Unbound Medicine ER -