Dietary "Fibre" and Pregnancy Toxaemia

Hipsley, Eben H.

doi:10.1136/bmj.2.4833.420

Cited by 283 publications

(123 citation statements)

References 3 publications

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“…Because the term 'dietary fi bre' encompasses a wide range of complex materials, it is diffi cult to defi ne. Dietary fi bre has a long history, its term originating with Hipsley (1953), and its defi nition has seen several revisions. One widely accepted defi nition from the American Association of Cereal Chemists states: "Dietary fi bre is the remnants of the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine……..Dietary fi bres promote benefi cial physiological effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation" (AACC 2001).…”

Section: Dietary Fi Brementioning

confidence: 99%

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

2010

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There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fi bre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fi bre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fi bre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fi bre rich sources have been attempted in different products attributed to their technological and health benefi ts and many are in the queue to be used in a variety of meat products. Selection of appropriate fi bre rich ingredients and their proper incorporation can improve health image of meat products.

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Section: Dietary Fi Brementioning

confidence: 99%

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

2010

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“…The term 'dietary fibre' (DF) first appeared in 1953 and referred to hemicelluloses, cellulose and lignin (Hispley, 1953). Later, Burkitt (1971Burkitt ( , 1973 recommended that individuals should increase their DF intake in order to increase their stool volume and stool softness.…”

Section: Introduction and Historymentioning

confidence: 99%

Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects

Champ¹,

Langkilde

Brouns

et al. 2003

NRR

170

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Since 1953, the definition of 'dietary fibre' (DF) has evolved significantly following an international debate based on analytical progress, new nutritional and physiological knowledge and also private interests of the food industry. The overall tendency is towards an extension of the definition by including resistant starches as well as non-digestible oligosaccharides. This broadened definition is indeed based on physiological considerations as these compounds are not digested in the small intestine and become substrates for the colonic microflora, resulting in fermentation products that have a variety of local and possibly also systemic effects. A main reluctance to use this definition, however, is linked to the difficulty to quantify, with a universal method, the various compounds that fulfil the characteristics defined by this broad definition. At this point, if such a definition were adopted, there are two options, not necessarily antagonistic, which would be (1) to sum the content of NSP, resistant starches and non-digestible oligosaccharides quantified by distinct methods or (2) to use the Association of Official Analytical Chemists (AOAC) method of DF analysis (AOAC 985.29, 991.43) with complementary analyses of the different non-digestible oligosaccharides likely to be present in the food. With none of these solutions being fully satisfying from a scientific but also from a practical point of view, an innovative method has to be proposed within the next decade. The present review describes the various types of DF, effects of DF consumption on physiology and metabolism, past and current definitions, analytical aspects to measure DF and some aspects of DF claims and food labelling.

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“…Este término fue un esfuerzo por distinguir alguna propiedad o constituyentes de los alimentos antes y después de lo que entonces se midió por el método de fibra cruda (Hipsley, 1953).…”

Section: Introductionunclassified

Obtención de fibra cruda para consumo humano a partir de la cascara de cacao tostado

Ortiz¹

2010

Publ. investig.

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RESUMENEl objetivo de este artículo es presentar un posible aprovechamiento de la cáscara del cacao tostado, la cual, actualmente, representa un excedente industrial en las industrias procesadoras de este grano y se comercializa con las empresas que producen concentrados para animales. En una de las plantas procesadoras, diariamente, se producen alrededor de 4 toneladas de cáscara de cacao tostado, lo que sería una gran fuente para producir fibra para consumo humano. Por lo tanto, la presente investigación se centró en lograr la obtención de fibra cruda a partir de cáscara de cacao tostado, y por medio de análisis de laboratorio específicos se evaluó su posible uso para consumo humano, con el fin de incorporar este subproducto al proceso productivo. En relación con el medio ambiente se minimiza el impacto del proceso productivo, al aprovechar un subproducto normal de producción, que en otras instancias se convierte en un desecho que puede llegar hasta el relleno sanitario, y generar una carga en el recurso suelo, ya que a pesar de ser biodegradable, mientras se descompone no deja de ser un contaminante de este medio.Palabras clave: aprovechamiento, cáscara, fibra, proceso, subproducto ABSTRACTThe objective of this article is to present a possible use of roasted cocoa hulls, which currently represents an industrial surplus in the grain processing industries, and is sold with companies that produce concentrates for animals. On daily processing plants will produce about 4 tons of roasted cocoa peel, this would be a great source to produce fiber for human consumption. The present investigation was consist in obtaining raw fiber from roasted cocoa peel, and through specific laboratory tests to assess their possible use for human consumption, thus able to incorporate this product into the production process.

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Dietary "Fibre" and Pregnancy Toxaemia

Cited by 283 publications

References 3 publications

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects

Obtención de fibra cruda para consumo humano a partir de la cascara de cacao tostado

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