Investigating the dose response effects on palatability, tolerability and serum acetate levels of acetylated high-amylose maize starch (HAMSA) in healthy adults.
What is the hypothesis?
Resistant starches such as high amylose maize starch (HAMS) reach the large intestine undigested and are later fermented by the gut microbiota, producing short-chain fatty acids, one of which is acetate. Elevated serum acetate levels are thought to confer health benefits through immune and blood sugar modulation. So far, vinegars have been used to investigate physiological effects of oral ingestion of acetate.
