The study, by scientists at Flinders University in Adelaide, suggests the "resistant" starch, found in root vegetables, grains and legumes, may reverse some of the damaging effects of red meat on genetic material in cells, called microRNA, LiveScience reports.
 

"Red meat and resistant starch have opposite effects on the colorectal cancer-promoting microRNAs," said researcher Karen Humphreys. "This finding supports consumption of resistant starch as a means of reducing the risk associated with a high red-meat diet."
 

To reach their conclusions, researchers examined 23 people randomly assigned to eat either red meat without any starchy sides every day for four weeks, or the same diet with the addition resistant starches, which are carbohydrates that go undigested in the small intestine.

After a break, the participants switched diets, so everyone spent four weeks on each diet during the study.
 

The researchers found that eating the diet high in red meat changed levels of microRNAs in rectal tissue. Specifically, the scientists found an increase in certain microRNAs linked to colon cancer.  
 

The study was published in the journal Cancer Prevention Research.
 

Colon cancer develops in the cells lining the colon and rectum. Consuming too much alcohol, smoking, not exercising, and eating a lot of red meat are among risk factors for colon cancer.

"Good examples of natural sources of resistant starch include bananas that are still slightly green, cooked and cooled potatoes [such as those in potato salad], whole grains, beans, chickpeas, and lentils," Humphreys noted. "Scientists have also been working to modify grains such as maize so they contain higher levels of resistant starch."