Health effects of dietary fiber

Abstract

Dietary fi ber intake provides many health benefi ts. A generous intake of dietary fi ber reduces risk for developing the diseases including coronary heart disease [Liu et al. 1999], stroke [Steffen et al. 2003], hypertension [Whelton et al. 2005], diabetes [Montonen et al. 2003], obesity [Lairon et al. 2005] and certain gastrointestinal disorders [Petruzziello et al. 2006]. Furthermore, increased consumption of dietary fi ber improves serum lipid concentrations [Brown et al. 1999], lowers blood pressure [Keenan et al. 2002] [Watzl et al. 2005].Traditionally, dietary fi ber was defi ned as the portions of plant foods that were resistant to digestion by human digestive enzyme; this included polysaccharides and lignin. More recently, the defi nition has been expanded to include oligosaccharides, such as inulin, and resistant starches [Jones et al. 2006]. As simple, fi bers have been classifi ed as soluble, such as viscous or fermentable fi bers (such as pectin) that are fermented in the colon, and insoluble fi bers, such as wheat bran, that have bulking action but may only be HEALTH EFFECTS OF DIETARY FIBER ABSTRACTDietary fi bre is a group of food components which is resistant to digestive enzymes and found mainly in cereals, fruits and vegetables. Dietary fi ber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. Dietary fi ber which indigestible in human small intestinal, on the other hand digested completely or partially fermented in the large intestine, is examined in two groups: water-soluble and water insoluble organic compounds. Dietary fi ber can be separated into many different fractions. These fractions include arabinoxylan, inulin, pectin, bran, cellulose, β-glucan and resistant starch. Dietary fi bres compose the major component of products with low energy value that have had an increasing importance in recent years. Dietary fi bres also have technological and functional properties that can be used in the formulation of foods, as well as numerous benefi cial effects on human health. Dietary fi bre components organise functions of large intestine and have important physiological effects on glucose, lipid metabolism and mineral bioavailability. Today, dietary fi bers are known to be protective effect against certain gastrointestinal diseases, constipation, hemorrhoids, colon cancer, gastroesophageal refl ux disease, duodenal ulcer, diverticulitis, obesity, diabetes, stroke, hypertension and cardiovascular diseases. In this review the physicochemical and biological properties of dietary fi bers and their important implications on human health will be investigated.

Dietary gender differences in terms of the risk of atherogenesis in Poland

“…Consequently, it reduces the serum concentration of TC and increases the endogenous synthesis. Dietary fi ber also reduces postprandial glycemia (Jarosz, 2012;Jenkins et al, 1993;Macintosh and Miller, 2001;Ötles and Ozgoz, 2014;Reiner et al, 2011).…”

Genetically identical co-housed pigs as models for dietary studies of gut microbiomes

“…Dietary fiber consists of non-digestible carbohydrates and lignin that are intrinsic and intact in plants [22]. Dietary fiber is known to aid against GIT-related diseases, including constipation, colon cancer, obesity and diabetes [23]. Generally, there are two types of dietary fiber: soluble and insoluble fiber.…”

“…Generally, there are two types of dietary fiber: soluble and insoluble fiber. Soluble fiber dissolves in water forming a gel-like material and is rapidly fermented by the microbes in the GIT [23]. Insoluble fiber is water insoluble and cannot form a gel-like material in water [23].…”

“…Soluble fiber dissolves in water forming a gel-like material and is rapidly fermented by the microbes in the GIT [23]. Insoluble fiber is water insoluble and cannot form a gel-like material in water [23]. Microorganisms in the GIT ferment the insoluble fiber very slowly [23].…”

“…Insoluble fiber is water insoluble and cannot form a gel-like material in water [23]. Microorganisms in the GIT ferment the insoluble fiber very slowly [23]. Soluble dietary fiber is composed of resistant starch, β-glucans, pectins and gums.…”