Resistant starch is a new type of dietary fiber with various healthy functions. Resistant starch has similar processing characteristics as normal starch, and is suitable for developing many kinds of dietary fiber enriched functional foods. Many efforts have focused on the resistant starch and its application in the food industry around the world. This review introduces the classification of resistant starch, and its biological effects on sugar metabolism, lipid metabolism, weight control, prebiotics, and colon cancer prevention, as well as its application in bread and cakes, fried food, noodles, and probiotics food in food processing industry.