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Summary: The existing literature on resistant starch analysis in Australian foods has predominantly relied on older testing methods. Thus, our study aimed to address this gap by assessing the resistant starch content of selected Australian foods using the validated Association of Analytical Chemists 2002.02 testing method. Forty commonly consumed and available foods were tested in duplicate. The resistant starch content of foods varied from 0 to 13.72 g/100 g. Foods with the highest resistant starch were Hi‐maize flour pancakes, red kidney beans, Lebanese bread, and Cornflakes cereal, which ranged from 2.30 to 13.72 g/100 g, respectively. The lowest resistant starch foods included beetroot, rice crackers, All Bran cereal, and Nutri‐grain cereal, which ranged from 0 to 0.04 g/100 g, respectively. This is the first known Australian study to evaluate the resistant starch content of foods using the AOAC 2002.02 method. This data can be used to assess resistant starch consumption in the Australian population, inform gut microbiome research, and guide clinical practice recommendations for fibre intake. [ABSTRACT FROM AUTHOR]

Aims Methods Results Conclusions This study aimed to review meta‐analyses of randomised controlled trials that evaluated the effectiveness of the Mediterranean Diet for the primary and secondary prevention of cardiovascular disease.Five databases (Medline, Embase, Cochrane, CINAHL and ProQuest) were searched from inception to November 2022. Inclusion criteria were: (i) systematic review of randomised controlled studies with metanalysis; (ii) adults ≥18 years from the general population with (secondary prevention) and without (primary prevention) established cardiovascular disease; (iii) Mediterranean Diet compared with another dietary intervention or usual care. Review selection and quality assessment using AMSTAR‐2 were completed in duplicate. GRADE was extracted from each review, and results were synthesised narratively.Eighteen meta‐analyses of 238 randomised controlled trials were included, with an 8% overlap of primary studies. Compared to usual care, the Mediterranean Diet was associated with reduced cardiovascular disease mortality (n = 4 reviews, GRADE low certainty; risk ratio range: 0.35 [95% confidence interval: 0.15–0.82] to 0.90 [95% confidence interval: 0.72–1.11]). Non‐fatal myocardial infarctions were reduced (n = 4 reviews, risk ratio range: 0.47 [95% confidence interval: 0.28–0.79] to 0.60 [95% confidence interval: 0.44–0.82]) when compared with another active intervention. The methodological quality of most reviews (n = 16/18; 84%) was low or critically low and strength of evidence was generally weak.This review showed that the Mediterranean Diet can reduce fatal cardiovascular disease outcome risk by 10%–67% and non‐fatal cardiovascular disease outcome risk by 21%–70%. This preventive effect was more significant in studies that included populations with established cardiovascular disease. Better quality reviews are needed. [ABSTRACT FROM AUTHOR]