Taking a supplement of 30 grams of ‘resistant starch’ a day — about the amount in two slightly unripe bananas — reduced the risk of multiple forms of cancer in people with a rare genetic condition
After the initial two years, there was no difference in cancer rates among the two groups. However, combined data from each participant’s final follow-up showed that 78 people in the resistant starch group developed cancer compared to 96 in the control group, a statistically significant reduction in the incidence of cancer.
Though there was no difference in colon cancer rates between the two groups, there was a significant reduction in rates of upper gastrointestinal cancers such as pancreatic and stomach cancers. Only 5 people in the resistant starch group developed one of these conditions compared to 17 in the placebo group. “That’s where we saw a big reduction, roughly a 50 per cent reduction in cancer risk of those other non-colorectal cancers,” says Mathers.
“Resistant starch, like other forms of dietary fibre is a kind of food for the bacteria in our gut,” he says. “What we think is happening is that the extra resistant starch encourages the growth of certain bacteria and that then changed the metabolism of the bacteria.” Bacteria in our gut can produce acids, called secondary bile acids, that are known to damage DNA. Mathers believes the resistant starch reduces how much of these acids
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