A new clinical trial conducted by scientists from Newcastle University and Leeds has demonstrated that resistant starch can combat cancer cells in the body.
The trial, named CAPP2, involved 1,000 patients with Lynch syndrome, a genetic condition that significantly increases the risk of cancer, particularly in the digestive system. The volunteers were given a regular intake of resistant starch over two years, a type of indigestible starch found abundantly in oats and green bananas. The results showed that while resistant starch did not reduce the number of colorectal cancer cells, it was very effective against esophageal, stomach, bile duct, pancreatic, and duodenal cancers.
Resistant starch has the ability to combat cancer cells in the body.
According to the researchers, the positive effects of resistant starch can last for up to 10 years after patients stop using this dietary supplement.
This study was published by experts from Newcastle University and Leeds University in the journal Cancer Prevention Research of the American Association for Cancer Research. The long-term research also previously showed that aspirin could reduce the number of colorectal cancer cells by up to 50%.
Professor John Mathers, a human nutrition specialist at Newcastle University, stated:
“We found that resistant starch can reduce the number of cells in certain types of cancer by up to 60%. This is significant because upper gastrointestinal cancers are difficult to test for and hard to detect early. Resistant starch can be consumed in the form of functional food powder and is found in natural foods such as legumes, beans, and oats. The amount of resistant starch used in the clinical trial is equivalent to one green banana. When people eat bananas before they ripen and soften, the starch in the bananas breaks down and enters the intestine, where it can alter the microorganisms living there.”
Resistant starch is a type of carbohydrate that is indigestible in the small intestine; instead, it ferments in the large intestine, providing nutrients for beneficial bacteria. This type of starch has numerous health benefits and contains fewer calories than regular starch. We believe that the reason resistant starch can reduce cancer is due to its ability to change the bile acid metabolism of bacteria, reducing the types of acids that can damage our DNA, leading to cancer. However, further research is needed to confirm this.”
The research conducted by British scientists took place from 1999 to 2005, during which nearly 1,000 volunteers with Lynch syndrome were divided into three groups, receiving either resistant starch, aspirin, or a placebo. After this process, scientists began to monitor the long-term effects of resistant starch and aspirin on cancer cell control. Among the 463 individuals taking resistant starch, only 5 cases of upper gastrointestinal cancer were reported. In contrast, among the 455 individuals taking the placebo, 21 cases of cancer were recorded.
