Q I was at a meeting the other day, and the gals were talking about resistant starch. I didn't want to seem stupid, but I didn't know what that is. I am a diabetic. Is this something new I need to be careful about? — R.G. Greenville

A Don't feel bad. I asked several medical students to define resistant starch without success. So I asked Shelby Kaplan, a third year medical student, to answer your question. Here is what Shelby learned.

As the saying goes, there's no such thing as a stupid question, and I'm glad you've asked this one so that many may benefit from hearing the answer.

You may be surprised to hear that people, especially those with diabetes, in the future may be advised to increase the amount of resistant starch they consume.

Researchers formerly believed that all starches typically found in foods such as bread, pasta, potatoes and rice were digested completely in the small intestine. More recently, researchers have found that about 10 percent of the starch a person eats passes undigested through the small intestine into the large intestine. These starches are known as resistant starches, which some nutritionists consider to be a type of fiber, and they may provide several health benefits.

One of those fibers that you may see in an ingredient list is inulin. Studies have shown that the bacteria in the large intestine use these resistant starches and may improve the health of cells there, thus preventing colon cancer. Since the resistant starch is a food for the bacteria, it is also known as a probiotic.

Other studies have shown that these resistant starches may be absorbed into the bloodstream, where they play a role in lowering cholesterol levels. Perhaps even more exciting, some researchers have found that resistant starches may play a role in weight loss because they affect how the body burns fuel such as carbohydrates and fats.

It might be possible that increasing the amount of resistant starch in your diet may help you to better manage your weight, a problem that many people with diabetes face.

People with diabetes also may be urged in the future to increase their daily intake of resistant starch because of its potential benefit for controlling blood sugar. Some recent studies have shown that resistant starch may help to prevent low blood sugar and reduce extremely high blood sugar.

I'm sure you'll be happy to hear that resistant starch is found in a wide variety of common, and tasty, foods. The list includes enriched white bread, corn tortillas, enriched pastas, graham crackers, whole wheat bread and spaghetti, wheat flakes, kidney beans, lentils, split peas, and raw bananas. There isn't a great way to measure the amount of resistant starch in foods, but nutritionists believe that most people consume between 5-7 grams per day. They also believe that by increasing this amount to 20 grams of resistant starch per day, people might obtain its maximal health benefits.

It may not be long before we all begin hearing that we need to consume more foods that have a high content of resistant starch. Until then, the safest bet when considering making any major changes to your diet or exercise plan, is to consult with your family physician first.

Professor Kathy Kolasa, a registered dietitian and Ph.D., works with the Family Medicine Center, Brody School of Medicine at ECU. Contact her at kolasaka@ecu.edu, or C/O The Daily Reflector, P.O. Box 1967, Greenville, NC 27835.