Relationship Between Resistant Starch (RS) Intake And Colorectal Cancer In Case-Control Study

Background: The incidence of colorectal cancer is on the increase along with economic development and prandial configuration. As the preponderant function of resistant starch to food nutritional quality and disease prevention turns up gradually, the challenge of incorporating it in the diet and increasing its intake remains. Resistant starch principally roots in starch-containing foods. The reports about average dietary intake of RS in Chinese people and the content of RS in real foods are deficient, especially about the relationship between RS intake and colorectal cancer.Objectives: To provide the content of RS in some foods and the average dietaryintake of RS in Chinese people. To investigate the relationship between RS intake and colorectal cancer and the interaction of RS and other dietary factors.Methods: The contents of resistant starch and total starch in 6 kinds of foodsamples were determined by a method that mimicked gastrintestinal conditions. The contents of total dietary fiber, soluble dietary fiber and insoluble dietary fiber of food samples were determined by enzyme-weighted method recognized by AOAC. One hundred and fifty colorectal cancer patients and three hundreds healthy residents were drawn from Shandong Province from February to October in 2004. The uniformed questionnaire included generic condition, alimentary illness, "K-A-P" and food frequency questionnaire. Unconditional logistic regression was used to find out primary risk factors of colorectal cancer.Results:1. In uncooked foods, green banana and white potato have upper amount of RS, 48.54±5.70g/100g TS and 24.82~46.06g/100g TS respectively. In cooked foods, the...