Abstract: Starch, as one of the most fundamental components in food, plays a crucial role in daily human consumption. To provide a systematic understanding of the lubricating properties of starch and its applications across various industries, this paper reviews two widely accepted lubrication mechanisms: the lubricating film mechanism and the ball bearing mechanism. The paper emphasizes the application of starch in dairy products, gel-like foods, baked goods, 3D-printed foods, and as a fat substitute, particularly highlighting its function in enhancing lubrication sensation and sensory quality. Furthermore, this paper presents a comprehensive analysis of the research advancements and application potential of starch and its modified derivatives in the food industry and related sectors, including lubricants, pharmaceuticals, and cosmetics. Studies indicate that starch-based lubricating materials offer notable advantages over traditional synthetic lubricants in specific areas such as oral food processing, pharmaceutical capsule lubrication, biodegradable coatings, and cosmetic formulations. These benefits align with the current global demand for sustainable development and eco-friendly manufacturing practices, underscoring the significant scientific and practical value of starch-based materials. This paper aims to provide a theoretical foundation and scientific reference for the development of healthier, tastier, and more sustainable starch-based lubricating materials in the future.