From the Journals: Eating Resistant Starch May Ameliorate the Cancer Risk From Red Meat
Researchers in Australia suggest that consuming a type of starch called resistant starch, which acts like fiber, may reduce the risk for colorectal cancer associated with red meat. This study was published in Cancer Prevention Research, a journal of the American Association for Cancer Research.
Resistant starch is present in a variety of fruits and vegetables, including slightly green bananas, cooked and cooled potatoes, whole grains, beans, chickpeas, and lentils. Resistant starch is readily fermented by gut microbes to produce certain beneficial molecules called short-chain fatty acids, such as butyrate.