nonstarch

Nonstarch is a term used in nutrition and food science to describe carbohydrates that are not starch. In this usage, nonstarch refers primarily to nonstarch polysaccharides and other non-digestible carbohydrate components that together make up dietary fiber. While starch is a digestible storage polisaccharide in plants, nonstarch carbohydrates tend to be less digestible and often pass into the colon where they can be fermented by gut microbiota.

The nonstarch carbohydrate category includes a range of substances that are broadly classified as soluble or insoluble dietary fiber. Soluble nonstarch polysaccharides, such as pectins, beta-glucans, gums, and some hemicelluloses, can dissolve in water to form viscous solutions. Insoluble nonstarch polysaccharides, including cellulose and certain hemicelluloses, contribute to stool bulk and can affect intestinal transit. The fermentation of these components by gut bacteria produces short-chain fatty acids and other metabolites that can influence gut health and metabolic processes.

In dietary assessment and labeling, nonstarch polysaccharides are a major portion of dietary fiber, though definitions vary by country. Research on nonstarch carbohydrates often focuses on their roles in modulating glycemic response, cholesterol levels, and colorectal health, as well as their contributions to satiety and overall energy balance. While nonstarch components are associated with health benefits in many populations, effective intake depends on overall dietary patterns and the specific types of nonstarch polysaccharides consumed.