Daily News: Nutrition

Eating starch may cut meat-related colorectal cancer risk

Baluchistan Express, The

08-11-14

Resistant starch diet may help reduce colorectal cancer risk related to a high red meat diet, a new research suggests.

The study conducted by the Australian researchers say consumption of resistant starch through acting like a fiber can cut colorectal cancer risk associated with a high red meat diet, Daily Science reported.

“Red meat and resistant starch have opposite effects on the colorectal cancer-promoting miRNAs, the miR-17-92 cluster,” said a research associate at the Flinders Centre for Innovation in Cancer at Flinders University in Adelaide, Karen J. Humphreys.

“Resistant starch escapes digestion in the stomach and small intestine, and passes through to the colon (large bowel) where it has similar properties to fiber,” Humphreys explained.

Within next process gut microbes ferment starch to produce beneficial molecules known as short-chain fatty acids, such as butyrate.

Some 23 healthy volunteers, 17 male and six female, ages 50 to 75 were involved in the recent study.

The participants divided in two groups were offered the red meat diet and the red meat plus butyrate resistant starch diet for four weeks.

After a four-week washout period the researchers switched the offered food program to the other diet for another four weeks.

After consumption 300 g of lean red meat per day for four weeks, the participants had a 30 percent increase in the levels of certain genetic molecules called miR-17-92 in their rectal tissue, and an associated increase in cell proliferation.

Study also revealed that consuming 40 g of butyrate resistant starch per day along with red meat for four weeks brought miR-17-92 levels down to baseline levels.

Bananas that are still slightly green, cooked and cooled potatoes such as potato salad, whole grains, beans, chickpeas, and lentils are among natural sources of resistant starch.

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