Consumption of food with resistant starch in people with Diabetes Mellitus 2

Resumo

Resistant starch (RS) is a type of carbohydrate that is not digested in the small intestine and is fermented in the colon. Present in foods such as rice, beans, and green bananas, it promotes metabolic benefits, including better glycemic control. Objective: To analyze the consumption of foods containing RS by people with type 2 Diabetes Mellitus (T2DM). Methodology: Descriptive and quantitative study, of a cross-sectional nature. Data collection occurred through a Google Forms questionnaire applied to individuals diagnosed with T2DM, evaluating the consumption of 36 foods and preparations containing RS, classified as types 1, 2, 3, and 4, distributed among legumes, fruits, cereals, oilseeds, tubers, and starches. In addition to food frequency, the form of food storage was analyzed, including refrigeration, freezing, and dry storage, considering its influence on starch retrogradation. Results: Most participants (80.77%) did not present complications associated with T2DM. Daily consumption of foods with RS was observed, the most frequent being rice (84%), bread (62%) and beans (54%). Refrigeration was the main form of storage (50%), favoring the formation of RS type 3, associated with metabolic benefits, such as better glycemic control, lower insulin response, modulation of the intestinal microbiota and increased satiety. Conclusion: RS consumption was present daily in the participants’ diet, mainly in refrigerated form, favoring the formation of type 3 AR. This dietary pattern may represent a complementary nutritional strategy in the management of T2DM, although further research is needed to clarify its clinical effects.