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Resistant starch as a novel dietary strategy to maintain kidney health in diabetes mellitus.

Authors
  • Koh, Gar Yee1
  • Rowling, Matthew J1
  • 1 G.Y. Koh was with the Interdepartmental Graduate Program in Nutritional Sciences and the Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA, and is now with the Vitamins and Carcinogenesis Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University, Boston, Massachusetts, USA. M.J. Rowling is with the Department of Food Science and Human Nutrition, Iowa State University, Ames, Iowa, USA.
Type
Published Article
Journal
Nutrition Reviews
Publisher
Oxford University Press
Publication Date
May 01, 2017
Volume
75
Issue
5
Pages
350–360
Identifiers
DOI: 10.1093/nutrit/nux006
PMID: 28444346
Source
Medline
Keywords
License
Unknown

Abstract

The worldwide prevalence of diabetes mellitus is expected to reach 439 million by 2030. Diabetes increases the risk for developing secondary complications such as nephropathy and cardiovascular disease, critical factors that dictate the survival rate of diabetes patients. Compelling evidence has indicated that the positive impact of fermentable carbohydrates in obesity-related diabetes is mediated by the production of short-chain fatty acids and the modulation of colonic microbiota. This review summarizes the potential implications of dietary resistant starch, a class of fermentable fiber, in glucose homeostasis and kidney health in obesity-associated diabetes and examines the mechanisms underlying the protective effect of resistant starch. Though extensive clinical studies are still warranted, replacement of simple carbohydrates with resistant starch could be a highly effective alternative dietary strategy to prevent secondary complications resulting from hyperglycemia.

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