In food<unk>  has been consumed by people and animals for thousands of years. Thus, foods containing<unk>  are already commonly consumed. It has been estimated that average<unk>  intake in developed countries ranges from 3–6 grams/day for Northern Europeans, Australians and Americans, 8.5 grams/day for Italians and 10–15 grams/day in Indian and Chinese diets. The higher consumption of<unk> -containing foods like pasta and rice likely accounts for higher intake of<unk>  in Italy, India and China. Several studies have found that the traditional African diet is high in<unk> . Rural black South Africans consume an average of 38 grams of<unk>  per day by having cooked and cooled corn porridge and beans in their diets.<unk> 2<unk>  from high amylose wheat and high amylose corn can be baked into foods, usually replacing flour or other high glycemic carbohydrates. Isolated Isolated and extracted<unk>  and foods rich in<unk>  have been used to fortify foods to increase their dietary fiber content. Typically, food fortification utilizes<unk> 2<unk>  from high amylose corn or high amylose wheat,<unk> 3<unk>  from cassava and<unk> 4<unk>  from wheat and potato, as these sources can survive varying degrees of food processing without losing their<unk>  content.<unk>  has a small particle size, white appearance, bland flavor and low water-holding capacity.<unk>  typically replaces flour in foods such as bread and other baked goods, pasta, cereal and batters because it can produce foods with similar color and texture of the original food. It has also been used for its textural properties in imitation cheese. Some types of<unk>  are used as dietary supplements in the United States.<unk> 2 from potato<unk>  and green banana<unk>  maintain their<unk> e as long as they are consumed raw and unheated. If they are heated or baked, these types of<unk>  may become rapidly digestible.
Resistant starch
Titratable acid
Salicylate sensitivity
Acid-fastness
Oat sensitivity
Glycoside
Hematinic
Cold sensitivity