An increasing body of research shows that resistant starch, a newly-recognized type of dietary ﬁber found in grains, cold potatoes, legumes and other foods, has many health beneﬁts. Now researchers at the University of Toronto have found that certain whole grain varieties with naturally-high levels of resistant starch may be especially good at making us feel full longer. In the study, 17 male volunteers consumed ﬁve diﬀerent test soups, at one week intervals, after which scientists recorded their glycemic response and their food intake at various intervals over the next few hours. Eating whole grain corn soup with 66% resistant starch content reduced subsequent food intake by 15% compared to eating a high-glycemic control soup.
American Journal of Clinical Nutrition, February 17, 2010 doi:10.3945/ajcn.2009.28443