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Resistant starch is a dietary supplement intervention, specifically resistant potato starch, being evaluated by Yale University for the treatment of non-hospitalized COVID-19 patients. The biological mechanism involves the fermentation of the starch by gut microbiota into short-chain fatty acids, primarily butyrate. Butyrate is hypothesized to act as an anti-inflammatory agent by suppressing the production of pro-inflammatory cytokines, most notably interleukin-6 (IL-6), which is often elevated in severe COVID-19 cases. By modulating the systemic inflammatory response, the intervention aims to reduce hospitalization rates and accelerate clinical recovery. This nutritional approach was studied in a Phase 2/3 randomized, quadruple-blinded clinical trial (NCT04342689) involving collaborators from the University of Michigan and the University of Minnesota.
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