Photo Caption Potatoes contain resistant starch, which may help digestive health. Photo Credit Zedcor Wholly Owned/PhotoObjects.net/Getty Images Potato starch adds texture or thickness to processed foods. Some starches, including potatoes, include a specific type of starch known as resistant starch. Resistant starch has an enzyme which may help shrink tumors in colon cells, according to the National Cancer Institute. Consuming potato starch may help prevent colon cancer, though more research is needed. Consult your physician before modifying your diet.
Manufacturers make potato starch by reducing cull potatoes to pulp in graters. The potatoes become a paste and go through strainers to remove the fibrous material. Manufacturers separate the solid starch and dry it. The food processing industry uses potato starch as a thickener, binder, texturizer, anti-caking or gelling agent. Many processed foods contain the ingredient, including snack foods, baked goods, noodles, sauces, soups, gravies and shredded cheese. Potato starch is a source of glucose and dextrin.
Approximately 10 percent of the starch you eat from certain foods passes through the small intestines, while the rest of the starch is digested into glucose. This leftover starch, called resistant starch, goes into the large intestines and is a substrate for bacterial fermentation. Raw potato, green bananas and pulses have high resistant starch content. Heating reduces the resistant starch content. Because potato starch is made with raw potatoes, it has a high amount of resistant starches.
Potato starch contains resistant starch. Resistant starch helps maintain healthy digestion and may be helpful in preventing colon cancer. According to the National Cancer Institute, bacteria in the colon ferments resistant starches and produces short-chain fatty acids, including butyrate. Butyrate has anti-inflammatory and immunoregulatory properties. Butyrate also has anti-tumor effects because it seems to inhibit tumor cell development and causes tumor cell differentiation and cell death in colorectal cancer cells.
Research suggests that resistant starch, found in potato starch, may help to protect colorectal cancer. A 2006 review published in "Journal of Gastroenterology and Hepatology" found that appropriate amounts of butyrate does have some anti-tumor activity. A 2006 study published in “Carcinogenesis” examined the role of resistant starch on colon health. Researchers concluded that resistant starch significantly increased short-chain fatty acids and butyrate in the colon. Rats fed resistant starch had a decreased chance of developing potentially toxic fermentation products that can lead to colorectal cancer.
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