The Use of Resistant Starch in Colorectal Cancer Prevention

Date
2014-04-15
Authors
Thompson, Kylie
Pralle, Dana
Faldet, Reed
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Abstract

With 108,000 new diagnoses each year, colorectal cancer (CRC) is the third most prevalent cancer amongst both genders. Diet, including fiber intake, is a significant factor relating to colorectal cancer risk. Resistant Starch (RS), a type of fiber, escapes normal digestion in the small intestine and is available for bacterial fermentation in the colon, producing short-chain fatty acids. This fermentation is hypothesized to benefit colonic epithelial tissues by inhibiting carcinogenesis in colorectal cells. However, it is not known how much or what type of RS is best for this prevention. Therefore, the purpose of this research project is to study the correlation between increasing the resistance of starch and reducing CRC lesions. This study uses rodent models to compare the effects of two experimental diets against a control starch: control starch (CS), resistant starch 2 (HA7), and RS5. CS is the least digestion-resistant, while RS5 has the highest resistance. We hypothesize that the diet with the highest amount of RS will have the greatest inhibition of colorectal cancer. The completion of this study will aid in the process of determining dietary methods of CRC prevention.

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