Starches exhibit varying digestibility rates, categorizing them into three primary fractions: Rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).90 Consuming RDS-rich foods triggers rapid blood glucose and insulin spikes, increasing the risk of developing T2DM and cardiovascular diseases.91,92 Conversely, SDS undergoes gradual digestion in the small intestine, resulting in a slow and sustained glucose release into the bloodstream.92,93 Meanwhile, RS remains undigested in the small intestine and is fermented in the colon.94,95. The gene discussed is INS; the disease is type 2 diabetes mellitus.