Potatoes, pasta, green bananas, oats, peas, legumes are rich in resistant starch – this type of dietary fiber can effectively reduce the risk of cancer.
Resistant starch is found in many foods, such as boiled and then chilled potatoes. It is a special form of carbohydrate that is not digested in the small intestine, but fermented in the large intestine. A recent study by scientists from the Universities of Newcastle and Leeds shows that regular consumption of resistant starch has a positive effect on the intestines, preventing the development of colorectal cancer.
“Foods with resistant starch can reduce the risk of colon cancer by up to 60 percent, if you take them regularly, “- quotes scientists from the German edition of Focus.
Green bananas, oats, a range of cereals, peas and beans, as well as rice, potatoes and pasta that have been refrigerated after cooking, are rich in resistant starch, experts say. They state that this particular type of carbohydrate has a beneficial effect on the intestinal flora, helping to reduce the risk of cancer in the upper intestine by up to 60 percent.
How does resistant starch affect the body? It is not broken down digestive enzymes, but is metabolized by bacteria in the colon, promoting the growth of beneficial intestinal microflora.
In the study, nearly 1,000 patients received resistant starch supplements for two years. Its amount roughly corresponded to that contained in a slightly unripe green banana. As a result, scientists have recorded a reduced risk of cancer of the upper gastrointestinal tract. Specifically, it has been shown to reduce the risk of developing cancers of the upper gastrointestinal tract, including the esophagus, stomach, bile ducts, pancreas, and duodenum. According to the authors, the effect of resistant starch supplementation was observed even ten years after its cessation.
Potatoes help against cancer
“During the follow-up period, 463 participants taking resistant starch developed 5 new cases of cancer of the upper gastrointestinal tract. In the placebo group, 21 of 455 participants developed cancer,” the study authors said.
Experts suggest that resistant starch reduces the amount of bile acids in the intestine. Their excess can harm DNA and thus promote cancer.
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