In a recent review published in the journal Frontiers in Nutrition, a group of authors examined the health benefits of resistant starch (RS) it assessed the impact of food processing methods on its retention in plant-based foods, using clinical evidence and observational studies from 2010 to 2023. Current global RS intake is low, underscoring a significant dietary gap. This review embarks on an in-depth exploration, drawing from a literature search across Medline, COCHRANE, and The Lens databases.