Potato starch is healthier than other starches, a new study by the University of Michigan has concluded. Results from the research were published by the American Society for Microbiology under the title “Dynamics of Human Gut Microbiota and Short-Chain Fatty Acids in Response to Dietary Interventions with Three Fermentable Fibers.”

Scientists studied the effect of three starches: resistant starch from potatoes, resistant starch from maize and inulin from chicory root – on 174 healthy young adults for two weeks.

Results showed that potato starch contained higher levels of short-chain fatty acids than the other two. These are considered key in maintaining optimal health, but they are often limited due to a lack of fermented fiber in the diet.

“Short-chain fatty acids are major end products of bacterial fermentation in the human colon and are known to have wide-ranging impacts on host physiology. Butyrate, in particular, is important for maintaining health via regulation of the immune system, maintenance of the epithelial barrier, and promotion of satiety following meals,” stated the report.