Background The nondigestible fiber, resistant starch (RS), is found in beans, peas, and legumes, bread, cereals and grains, plantains, and potatoes. Here, we determined the feasibility of developing, preparing, and distributing a 7-day menu with a weekly average of ~30 g RS/d, as well as the likability of the foods. Methods First, a menu was formulated using a database, then prepared, stored, and delivered to mimic a future clinical trial. The RS content in each food item was quantified “as consumed” using an assay. Second, adults with prediabetes (n = 15) evaluated the likeability of the food items using a 9-point Likert scale. Likeability was acceptable if the overall score was ≥7 and >75% of the food items were consumed. Anthropometrics (n = 11), and fasting and postprandial (15, 30, 60, and 120 min) blood were collected to determine changes in weight, BMI, glucose, and insulin before and after the intervention. Results The feasibility of preparing, storing, and distributing the menu was verified and a weekly average of ~30 g RS/d at consumption was sustained. The menu provided ~2,000 kcal and 44.1 ± 9.5 g fiber per day. The feasibility of distributing the food items was acceptable where 100% compliance was achieved with the food preparation and participant pick-up schedules. Overall, 78.6% of the food items were consumed with an overall likeability score of 7.1 ± 1.9, meeting likeability targets. Frozen meals were the highest (94.1 ± 5.8%; 8.1 ± 1.4) and soups the lowest (61.4 ± 6.6%; 6 ± 2.4) amount consumed and mean likeability, respectively. Body weight and BMI changed -1.6 kg; 95% CI -2.6 to -0.7 and -0.5 kg/m2; 95% CI -2.8 to 8, respectively. The total area under the curve(0−120 min) for glucose and insulin changed by -655 and -1178 units, respectively, following high RS menu intake. Conclusions It is feasible to formulate, prepare, and distribute a high RS menu that is consumed and liked by adults with prediabetes. Due to small sample size, decreases in body weight, BMI, and glycemic indices should be interpreted with caution and tested using a randomized, cross-over intervention trial. Trial registration: Not applicable.

Objectives Dietary interventions utilizing resistant starch (RS) have traditionally used the supplement form. However, it is unknown if similar amounts of RS could be achieved by incorporating RS containing foods in a daily menu. The first objective was to develop a menu with foods with naturally occurring RS and to verify daily RS amounts in each menu item. The second objective was to evaluate the likeability of the menu in adults with prediabetes. Methods First, a 7-day menu was developed to provide ∼30 g RS/d using a published database. Each menu item was prepared on two different occasions according to recipes, stored for at least 1 day at 4°C, then lyophilized and quantified for RS amount in duplicate. The menu was volume-adjusted to meet the daily RS targets and energy and nutrient content as measured by dietary analysis software. Second, adults with prediabetes were recruited and enrolled in a non-randomized manner to test the likeability menus. The breakfast, lunch, and snack menu items were prepared fresh while dinner menu items consisted of store-bought frozen meals. The menu items were retrieved by the participants 3 d/week. Using a 9-point Likert scale (0 = dislike extremely and 9 = like extremely) the participants evaluated each menu item for appearance, texture, smell, consistency, taste, and overall likeability. The % of each menu item consumed was also collected. Descriptive data are presented as mean ± SD. Results The 7-day menu included foods such as oats, plantains, cereals, potatoes, beans and legumes, pastas, and bread which contributed to the following daily mean values: 30.3 ± 7.9 g RS; 2,082 ± 82 kcal; 44.1 ± 9.5 g fiber; and 56.4%, 25.2%, and 18.1% of energy from carbohydrates, fat, and protein, respectively. Fifteen obese adults with prediabetes (37.9 ± 14 y; 33.4 ± 7 kg/m2; 73.3% female) completed the menu evaluations. Overall, 78.6 ± 8.3% of the menu items were consumed and the frozen dinner meals had the highest overall likeability score (8.1 ± 1.4) and the soups had the lowest (6 ± 2.4). Conclusions Formulating a menu with foods high in naturally occurring RS can be achieved to provide similar amounts that have resulted in favorable health outcomes in adults. The menu items were adequately consumed and well-liked by adults with prediabetes. The 7-day high RS menu can be replicated for use in future clinical trials. Funding Sources Research Enhancement Program.

Objectives The objective of this pilot study was to determine the effect of consuming a 7-day high RS menu on body weight, BMI, and glycemic response in adults with obesity and prediabetes. Methods A 7-day high RS menu was prepared at the university food lab. All foods were analyzed for RS content and ensured that the menu provided a weekly average of ∼30 g RS/day. Participants (n = 11) in this non-randomized pilot study retrieved and consumed each RS rich meal and were instructed to avoid consuming additional foods other than non-caloric beverages. Anthropometrics and fasting and postprandial (15, 30, 60, and 120 min) blood were collected to determine changes in weight, BMI, glucose, and insulin at baseline and after 7 days of High RS meal consumption. Descriptive data are presented as mean ± SD. Wilcoxon signed rank tests were used to report mean differences and 95% CI for total area under the curve (tAUC)(0–120 min) glucose and insulin. Results Due to the pilot nature of the study significant changes in anthropometrics and glycemic index after consuming high RS meal for 7 days in adults with obesity and prediabetes were not observed. However, a decreasing trend in both weight (mean -1.6 kg; 95% CI −2.6 to −0.7) and BMI (mean −0.5 kg/m2; 95% CI -2.8 to 8) were observed. Fasting glucose was reduced by −3.8% with greater reductions shown at the 30 (−6.7%) and 60 (−4.9%) min postprandial periods. Insulin showed a more drastic decrease after consuming the 7-day high RS menu than glucose. While fasting insulin had the greatest change (−37.3%), postprandial changes also occurred at 30 (−16.7%), 60 (−24.1%), and 120 (−28.4%) min. Conclusions A decreasing trend in body weight, BMI, glucose, and insulin are comparable with studies incorporating supplemental RS and demonstrates the effect of RS structurally and functionally on glycemic response. Trials of longer duration that measures additional biomarkers are necessary to observe the mechanistic action of RS naturally supplied through diet on overall metabolic and physiological health. Funding Sources Research Enhancement Program, Texas Woman's University.