Structured evidence table for Resistant Starch Gut Microbiome Randomized Trial, generated from 2 reusable source documents in the Migaku knowledge base.
| topic | claim | evidence level | citation | source |
|---|---|---|---|---|
| Resistant Starch Gut Microbiome Randomized Trial | Both RS and DF-RS increased SCFA production, with TDF having even stronger effects, suggesting enhanced fermentability in the presence of multiple types of fermentable dietary fibers. | 2 | Iwata R (2026) | In Vivo and In Vitro Effects of Fermentable Dietary Fiber from High-Amylose Wheat Containing Resistant Starch on the Intestinal Environment: A Randomized, Double-Blind, Placebo-Controlled, Human Trial. |
| Resistant Starch Gut Microbiome Randomized Trial | However, HAW-containing food consumption significantly reduced the levels of p-cresol, a representative gut-derived proteolytic metabolite linked to intestinal dysbiosis. | 2 | Iwata R (2026) | In Vivo and In Vitro Effects of Fermentable Dietary Fiber from High-Amylose Wheat Containing Resistant Starch on the Intestinal Environment: A Randomized, Double-Blind, Placebo-Controlled, Human Trial. |
| Resistant Starch Gut Microbiome Randomized Trial | This study investigated the effects of fermentable dietary fiber derived from high-amylose wheat (HAW) flour on the intestinal environment using an in vitro fecal fermentation assay and a randomized, double-blind, parallel-group clinical trial. | 2 | Iwata R (2026) | In Vivo and In Vitro Effects of Fermentable Dietary Fiber from High-Amylose Wheat Containing Resistant Starch on the Intestinal Environment: A Randomized, Double-Blind, Placebo-Controlled, Human Trial. |
| Resistant Starch Gut Microbiome Randomized Trial | Digested HAW flour was fractionated into total dietary fiber (TDF), resistant starch (RS), and non-RS dietary fiber (DF-RS) fractions. | 2 | Iwata R (2026) | In Vivo and In Vitro Effects of Fermentable Dietary Fiber from High-Amylose Wheat Containing Resistant Starch on the Intestinal Environment: A Randomized, Double-Blind, Placebo-Controlled, Human Trial. |
| Resistant Starch Gut Microbiome Randomized Trial | , , , Molecular modification of starch granules impacts starch properties, including solubility, swelling, pasting (the rupture of granules leading to increased apparent viscosity), and ultimately, digestibility.Thermal processing, like steaming or boiling, can be used to increase palatability and digestibility of starch-containing foods by facilitating gelatinization and granule swelling. | 3 | O'Sullivan Erin (2026) | The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps |
| Resistant Starch Gut Microbiome Randomized Trial | Starch properties including gelatinization, swelling, retrogradation, and pasting are a result of molecular structure and conformation of starch (A), which are vulnerable to different processing techniques and variations in nature.The availability of starch for digestion by α-amylase depends on starch granule properties (B) and the integrity of the cell wall (C), which contains indigestible fiber. | 3 | O'Sullivan Erin (2026) | The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps |
| Resistant Starch Gut Microbiome Randomized Trial | Protein, at the absorbable level, is a three-dimensional structure composed of an amino acid sequence.Within a food matrix, proteins can be found encapsulated within plant cell walls (e.g. | 3 | O'Sullivan Erin (2026) | The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps |
| Resistant Starch Gut Microbiome Randomized Trial | the food matrix) plays a critical role in host digestion and absorption kinetics. | 3 | O'Sullivan Erin (2026) | The food matrix as a confounder in diet‒microbiome studies: methodological challenges and research gaps |
Source documents