 The study found that hydroxypropylation of high amylose-mase starch, hams, decreases its digestibility and fermentation-dependent parameters, such as sequel short-chain fatty acids, SCFA, production and hydrogen, H2, production, but does not affect glucose metabolism parameters, such as glucagon-like peptide 1, GLP1, and insulin levels, lipid metabolism parameters, such as plasma triglycerides and cholesterol, and immune system parameters, such as sequel immunoglobulin AIGA.