caa a22 4500 388061952 CHVBK 20180307125123.0 cr unu---uuuuu 161130e199810 xx s 000 0 eng 10.1017/S0007114598001391 doi S0007114598001391 pii (NATIONALLICENCE)cambridge-10.1017/S0007114598001391 Resistant starch in the Italian diet [Elektronische Daten] Resistant starch (RS) has been defined as the sum of starch and starch-degradation products that reach the human large intestine (Champ, 1994), and it is now regarded as a sub-fraction of starch with a positive impact on colonic welfare and lipid metabolism. An early estimate of the RS intake in Europe gave an average value of approximately 4 g/d (Dyssler & Hoffem, 1994a). However, since no information is available for Italy, the aim of the present study was to estimate the intake of RS in the Italian diet by direct analysis of RS in a range of typical foods representing the main sources of starch intake in the country. The selection of representative foods and of food consumption data were based on published results of the National Food Consumption Study conducted during the 1980s by the National Institute of Nutrition on 10 000 households, using weighed-food records plus inventory methodologies (Saba et al. 1990; Turrini et al. 1991). Three main groups of foods were considered: cereals (pasta, rice, bread and bread products, and pastries), potatoes, legumes. Different commercial brands for each sample were purchased, according to the known presence on the market. Samples were prepared ‘as eaten' and submitted to simulated chewing, followed by total and resistant starch determination using the enzymic procedure published as a result of the EC Concerted Action EURESTA (Champ, 1992). From these results, the estimated average intake of RS in Italy was found to be 8.5 g/d, with regional differences (from 7.2 g/d in the north-west to 9.2 g/d in the south) mainly due to the different consumption of some typical Italian starchy food (bread, pasta, legumes). Copyright © The Nutrition Society 1998 Resistant starch nationallicence Italian diet nationallicence Brighenti Furio Department of Food Science & Microbiology, Nutrition Unit, University of Milan, Via Celoria no. 2, 20133 Milano, Italy Casiraghi M. Cristina Department of Food Science & Microbiology, Nutrition Unit, University of Milan, Via Celoria no. 2, 20133 Milano, Italy Baggio Cristina Department of Food Science & Microbiology, Nutrition Unit, University of Milan, Via Celoria no. 2, 20133 Milano, Italy British Journal of Nutrition Cambridge University Press 80/4(1998-10), 333-341 0007-1145 80:4<333 1998 80 BJN https://doi.org/10.1017/S0007114598001391 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1017/S0007114598001391 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Brighenti Furio Department of Food Science & Microbiology, Nutrition Unit, University of Milan, Via Celoria no. 2, 20133 Milano, Italy NATIONALLICENCE 700 1- Casiraghi M. Cristina Department of Food Science & Microbiology, Nutrition Unit, University of Milan, Via Celoria no. 2, 20133 Milano, Italy NATIONALLICENCE 700 1- Baggio Cristina Department of Food Science & Microbiology, Nutrition Unit, University of Milan, Via Celoria no. 2, 20133 Milano, Italy NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 80/4(1998-10), 333-341 0007-1145 80:4<333 1998 80 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge