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I don't want to be unnecessarily cynical, but I do notice that this research about corn was funded by a company, Tate & Lyle, which provides corn-based ingredients:

http://www.tateandlyle.com/ingredientsandservices/pages/rawm...

Too bad that the researchers couldn't have found more neutral funders.

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This is the kind of study I would like to see replicated by an independent lab.

You can find less biased research that examines structurally similar resistant starches, such as bean or cocoa oligosaccharides. In theory resistant corn starch should have similar properties, with the added benefit that you can use it as a flour replacement at around 10-15% of total dry weight without significantly affecting taste or texture of the finished product.

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