Individual Sugars, Soluble, and Insoluble Dietary Fiber Contents of 70 High Consumption Foods

Li, Betty W.; Andrews, Kathleen; Pehrsson, Pamela R.

doi:10.1006/jfca.2002.1096

Cited by 152 publications

(117 citation statements)

References 6 publications

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“…Such variability in sex hormone concentrations, as well as the use of self-reported dietary data, would lead to an attenuation of the true correlation. Another weakness of our present analysis relates to the inclusion of multiple types of fibre under the broad definition of dietary fibre 43 . We included both watersoluble and insoluble fibres, and thereby did not distinguish the different physiological functions of these fibres in the human body 8 .…”

Section: Discussionmentioning

confidence: 99%

Alcohol and dietary fibre intakes affect circulating sex hormones among premenopausal women

Maskarinec

Morimoto

Takata

et al. 2006

Public Health Nutr.

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Background: The association of alcohol and fibre intake with breast cancer may be mediated by circulating sex hormone levels, which are predictors of breast cancer risk. Objective: To evaluate the relationship of alcohol and dietary fibre intake with circulating sex hormone levels among premenopausal women. Methods: A total of 205 premenopausal women completed a validated food-frequency questionnaire at baseline and after 2 years; blood samples taken at the same time were analysed for circulating sex hormone concentrations, including oestrone (E 1 ), oestradiol (E 2 ), free E 2 , progesterone, androstenedione and sex hormone-binding globulin, by radioimmunoassay. We used mixed models to estimate least-square means of sex hormone concentrations for alcohol intake categories and quartiles of dietary intake. Results: After adjustment for covariates, alcohol consumption was moderately associated with higher circulating oestrogen levels; those who consumed more than one drink per day had 20% higher E 2 (P trend ¼ 0.07) levels than non-drinkers. In contrast, higher dietary fibre intake was associated with lower serum levels of androstenedione (2 8% between the lowest and highest quartiles of intake, P trend ¼ 0.06), but not oestrogens. Similarly, consumption of fruits (2 12%, P trend ¼ 0.03), vegetables (2 9%, P trend ¼ 0.15) and whole grains (2 7%, P trend ¼ 0.07) showed inverse associations with androstenedione levels. Conclusions: The consistency of the observed differences in sex hormone levels associated with alcohol and fibre-rich foods indicates that these nutritional factors may affect sex hormone concentrations and play a role in breast cancer aetiology and prevention.

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Section: Discussionmentioning

confidence: 99%

Alcohol and dietary fibre intakes affect circulating sex hormones among premenopausal women

Maskarinec

Morimoto

Takata

et al. 2006

Public Health Nutr.

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“…It is interesting to note that in the scientific opinion on the substantiation of health claims relating to xanthan gum (19) and 'changes in bowel function', xanthan gum is not presented as dietary fibre. This is probably because of the definition of dietary fibre adopted by EFSA, which states that carbohydrate polymers obtained by physical, enzymic or Nutrition Research Reviews (93) ; Mayer, 1998 (94) ; Nyman et al 1984 (95) ; Kumar et al 2012 (92) ; Ranhotra et al 1991 (17) . Table 6 lists the main extracted and synthetic fibre materials or high-fibre fractions which are available for the enrichment of foods.…”

Section: Df = Nsp + Rs + Ro Mu ≥3mentioning

confidence: 99%

Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health

Stephen

Champ

Cloran³

et al. 2017

Nutr. Res. Rev.

565

483

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Research into the analysis, physical properties and health effects of dietary fibre has continued steadily over the last 40-50 years. From the knowledge gained, countries have developed guidelines for their populations on the optimal amount of fibre to be consumed each day. Food composition tables from many countries now contain values for the dietary fibre content of foods, and, from these, combined with dietary surveys, population intakes have been determined. The present review assessed the uniformity of the analytical methods used, health claims permitted, recommendations and intakes, particularly from national surveys across Europe and around the world. It also assessed current knowledge on health effects of dietary fibre and related the impact of different fibre types on health. The overall intent was to be able to provide more detailed guidance on the types of fibre which should be consumed for good health, rather than simply a total intake figure, the current situation. Analysis of data indicated a fair degree of uniformity in the definition of dietary fibre, the method used for analysis, the recommended amount to be consumed and a growing literature on effects on digestive health and disease risk. However, national dietary survey data showed that intakes do not reach recommendations and very few countries provide guidance on the types of fibre that are preferable to achieve recommended intakes. Research gaps were identified and ideas suggested to provide information for more detailed advice to the public about specific food sources that should be consumed to achieve health benefits.

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“…A umidade foi determinada em estufa a 105 °C até a obtenção de peso constante e as cinzas, em mufla a 550 °C. A quantificação de fibra bruta foi determinada pelo método da fibra bruta (BRASIL, 1991), apesar de não ser o método mais indicado, pois superestima os valores de carboidratos e valor energético (MONRO; BURLINGAME, 1996;LI et al, 2002). Carboidratos digeríveis foram estimados por diferença, subtraindo-se de 100% a soma dos valores obtidos para as determinações anteriores.…”

Section: Análises Bromatológicasunclassified

Qualidade microbiológica e composição de farinhas de resíduos da produção de suco de frutas em diferentes granulometrias

Storck

Basso

Favarin

et al. 2015

Braz. J. Food Technol.

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ResumoOs resíduos gerados na indústria de sucos têm sido subaproveitados, desperdiçando um produto que pode apresentar potencial para ser incluído na alimentação humana. Assim, o objetivo do estudo foi realizar análise microbiológica e da composição nutricional das farinhas do resíduo de suco de uva, maçã, laranja e acerola, com diferentes granulometrias. Os resíduos da produção de suco foram obtidos através de doação de uma indústria do município de Bento Gonçalves-RS, sendo então secos e moídos para obter a farinha em diferentes granulometrias (>0,600 mm; 0,600 mm; 0,425 mm; 0,300 mm; ≤0,250 mm). As amostras de farinha foram submetidas à análise de composição centesimal, acidez, pH, Brix e polifenóis totais. As análises microbiológicas incluíram contagem de coliformes termotolerantes e pesquisa de Salmonella spp. Os resultados indicaram qualidade microbiológica satisfatória. Quanto à composição centesimal, os resultados mostraram que a granulometria influenciou o valor nutricional das farinhas e que os valores energéticos das farinhas do resíduo de acerola, laranja e uva foram inversamente proporcionais ao tamanho da partícula. Todas as farinhas analisadas podem ser consideradas ricas em fibras, cujos valores variaram de 11,2% a 54,5%. As farinhas de uva e acerola apresentaram maiores teores de proteínas, 8,2% a 15,6% e 8,3% a 12,1%, respectivamente. As farinhas do resíduo de laranja e uva apresentaram elevados teores de polifenóis totais. Portanto, o uso destes resíduos na alimentação humana pode ser recomendado, melhorando o valor nutricional de preparações. Palavras-chave: Resíduos industriais; Polifenóis; Fibra alimentar; Aproveitamento integral dos alimentos. SummaryResidues obtained from the juice industry have been underused, wasting a product that might present potential to be included in food for humans. Thus the objective of the present study was to carry out microbiological and nutritional compositional analyses of the flours made from grape, apple, orange and acerola juice residues, with different granulometries. The juice residues were obtained by donation from an industry in Bento Gonçalves (RS/Brazil), dried and ground in order to obtain flours with different granulometries (>0.600, 0.600 mm, 0.425 mm, 0.300 mm and ≤0.250 mm). The flour samples were submitted to an analysis of the proximate composition, acidity, pH, °Brix and total polyphenols. The microbiological analysis consisted of enumerating heat tolerant coliforms and testing for the presence of Salmonella spp. The results indicated satisfactory microbiological quality. The proximate composition showed that granulometry influenced the nutritional values of the flours and that the energy values of flours obtained from acerola, orange and grape residues were inversely proportional to the particle size. All the flours analysed could be considered rich in fibres, with values varying from 11.2% to 54.5%. The grape and acerola flours presented higher protein levelsfrom 8.2% to 15.6% and from 8.3% to 12.1%, respectively -and the orange and grape...

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Individual Sugars, Soluble, and Insoluble Dietary Fiber Contents of 70 High Consumption Foods

Cited by 152 publications

References 6 publications

Alcohol and dietary fibre intakes affect circulating sex hormones among premenopausal women

Alcohol and dietary fibre intakes affect circulating sex hormones among premenopausal women

Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health

Qualidade microbiológica e composição de farinhas de resíduos da produção de suco de frutas em diferentes granulometrias

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