by Rita Rubin
JAMA – Published online June 21, 2017

2 pp. 392 kB
http://jamanetwork.com/pdfaccess.ashx?
url=/data/journals/jama/0/jama_rubin_2017_mn_170030.pdf&routename=jama

High-amylose maize starch is used to increase the fibre content in foods such as nutrition bars and improve the texture of gluten-free crackers and cookies, among other products. And now, mouse studies suggest that modifying this starch by chemically linking acetate or butyrate to it might protect against autoimmune diseases such as type 1 diabetes and inflammatory bowel disease.

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