CSIRO is developing healthier high resistant starch wheats.

Delivering health benefits through new cereal grains

Reference: 07/65

New cereal grains with high levels of resistant starch could improve bowel health and prevent large bowel disease, according to research presented in America today by CSIRO scientist Dr David Topping.

18 April 2007

Resistant starch is the fraction of starch that escapes digestion in the small intestine and is ultimately digested in the large bowel.

Why is that important? Dr Topping, a Senior Scientist with CSIRO Food Futures and Preventative Health National Research Flagships, says many westernised populations have low fibre intakes, which not only affect ‘regularity’ but also can heighten risk for several serious non-infectious large bowel diseases.

Dr Topping says resistant starch intakes appear to be low in most affluent industrialised countries. This is a matter of concern and increasing its consumption by modifying the resistant starch content in consumer foods is an important strategy to improve public health.

In his presentation to the Conference on Gastrointestinal Function in Chicago today, Dr Topping will explain how resistant starch contributes to total dietary fibre and its importance in promoting large bowel health.

He will also elaborate on the new high resistant starch, or amylose, cereals being developed by the Food Futures Flagship and its partners with the potential to provide benefits in the areas of bowel health, diabetes and obesity.

“In his presentation to the Conference on Gastrointestinal Function in Chicago today, Dr Topping will explain how resistant starch contributes to total dietary fibre and its importance in promoting large bowel health. ”

“Cereals with high amylose have the potential to be important components of foods with a low glycaemic index, and with favourable attributes that promote bowel health and potentially reduce the risk of colorectal cancer,” Dr Topping says.

“The Food Futures Flagship is developing new wheat varieties to meet the community’s emerging health needs,” says the Flagship’s Director, Dr Bruce Lee. “These high-RS wheats produce nutritionally significant levels of RS and can be incorporated into breads, cereals and other foods.”

The Flagship’s research in this area is an example of the successful collaboration of industry partners together with multi-disciplinary scientific expertise drawn from CSIRO Human Nutrition, CSIRO Plant Industry and Food Science Australia – a joint venture between CSIRO and the Victorian Government.