In this paper, we examine the role and effect of resistant starch (RS) in human nutrition; further, the structure and properties of RS, the food sources based on resistance to digestion in the colon, and the physiological effects of RS are described. The nutritional value of RS, the effect of RS on short-chain fatty acid (SCFA) production, the relationships between RS and colon function, and the relationships between food starch, dietary fibre, and RS content and colon cancer development are reviewed. It has been shown that the use of RS in foods may have some benefits. Resistant starch, digestion of resistant-starch-containing foods have a number of health benefits for colon function but appear to have less effect on lipid-glucose metabolism. It has a positive effect on colon bacterial activity, promotes the growth of beneficial microbes, and reduces the activity of enzymes that are harmful to the digestive system. Under the influence of RS, increased SCFA production lowers the pH of the colon and stimulates bile acid secretion. The decreased pH protects against colon cancer and inhibits the conversion of primary and secondary bile acids, which are cytotoxic to intestinal cells. At the end of the review article, the relationships between RS and the colon microflora, its use as a prebiotic, and the relationship between RS and glucose metabolism are analysed. It was found that the use of RS in the diet might have benefits as it shortens the time it takes food to pass through the colon and increases the amount of stool. It was also found that the physicochemical properties of foods can directly affect the amount of RS and thereby the blood glucose levels and insulin response.
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