Growing clinical evidence suggests that resistant starch increases insulin sensitivity in the large and growing numbers of prediabetics, a segment of the population of interest to manufacturers of healthier foods. Prediabetes, in which blood glucose levels are higher than normal, is a strong predicator of diabetes and is associated with long-term damage to the body1. The Centers for Disease Control indicate that nearly 80 million adults and 50% of all Americans aged 65 years and older have prediabetes2.
Increasing insulin sensitivity and maintaining blood sugar levels within the normal range is a focus of prevention. Insulin resistance is a condition where the muscles and tissue lose sensitivity to insulin, the hormone required to effectively transport blood glucose. As people age and/or gain weight, their insulin resistance rises, eventually leading to increased blood glucose and the development of prediabetes.