Preventing constipation: a review of the laxative potential of food ingredients

Gélinas, Pierre

doi:10.1111/j.1365-2621.2012.03207.x

Cited by 22 publications

(14 citation statements)

References 267 publications

(229 reference statements)

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“…to the fiber content as well as to the presence of phytochemicals in these flours. It also seems proven the positive effect of whole-grain products consumption against constipation (Gélinas, 2013;Stewart & Schroeder, 2013). It has also been observed that the consumption of foods rich in either cereal fiber or mixtures of WGs and bran is modestly associated with a reduced risk of obesity (Cho, Qi, Fahey, George, & Klurfield, 2013;Kikuchi et al, 2018).…”

Section: No Given Definitionmentioning

confidence: 99%

“…In general terms, all these reviews state that accumulated evidence in epidemiological studies has consistently shown that consumption of WGs is inversely associated with risk of major chronic diseases—such as certain types of cancer, type 2 diabetes, or cardiovascular disease—and these effects are attributed both to the fiber content as well as to the presence of phytochemicals in these flours. It also seems proven the positive effect of whole‐grain products consumption against constipation (Gélinas, 2013; Stewart & Schroeder, 2013). It has also been observed that the consumption of foods rich in either cereal fiber or mixtures of WGs and bran is modestly associated with a reduced risk of obesity (Cho, Qi, Fahey, George, & Klurfield, 2013; Kikuchi et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

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Section: No Given Definitionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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“…Fiber rich foods are attracting interest in terms of potential reduction of the glycemic response of individuals and also in the alleviation of constipation . The laxative effect of dietary fibers and fiber rich foods is well known and is associated with the water absorption capacity of dietary fibers and non‐starch polysaccharides . Fiorda et al investigated the use of protein rich flours (amaranth and cassava) in manipulating the physical properties of pasta.…”

Section: Introductionmentioning

confidence: 99%

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

et al. 2014

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A series of experiments were conducted to evaluate the effect of different sample preparation steps, prior to the in vitro starch digestion process, on the predictive in vitro glycemic response of durum wheat pasta (control), and pasta made with durum wheat semolina and pea flour combinations. The physico‐chemical, textural, and cooking quality of the pastas were also assessed. The evaluation of the different preparations processes illustrated that the maceration of the samples prior to starch digestion significantly increased the extent of starch degradation and hence the area under the curve (AUC) of reducing sugar released during the digestion process. Mastication of the samples prior to in vitro assessment increased the initial reducing sugar content of samples but yielded the lowest recorded AUC for all samples. The replacement of durum wheat semolina with pea flour significantly reduced the samples AUC compared to the control samples when prepared by mastication. This difference was not apparent for the samples prepared by maceration. The results indicate that the choice of the preparation step used prior to in vitro starch digestion procedures can significantly affect the predictive glycemic response – AUC values of samples, and hence manipulate differences attributed to product composition or structure. This may have an impact in terms of choosing the most appropriate method of glycemic analysis for the food industry.

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“…In particular, fibre extracts from fruits (e.g. citrus, apples, mangoes, kiwi fruits) or vegetables (asparagus, pumpkins and mushrooms to mention a few) may also cause beneficial co-extraction of bioactive compounds, such as flavanoids and carotenoids (Bangoura et al, 2013;G elinas, 2013). Therefore, how novel and traditional fibre-enriched products perform on an acceptability level when fortifying staple foods, such as bread is of great importance for the overall performance of such products in the market place and requires more attention.…”

Section: Introductionmentioning

confidence: 99%

The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis

Grigor

Brennan

Hutchings

et al. 2015

Int J of Food Sci Tech

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Summary Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random‐effects meta‐analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 g fortification caused moderate–large reductions in overall acceptability, flavour acceptability, and appearance acceptability in most items, with cookies most negatively affected. Fortification of base nonfortified foods with low initial acceptability improved acceptability; however, at higher basic levels, fortification lowered acceptability. Fortification improved texture acceptability of muffins and bread with low base acceptability, but lowered texture acceptability when base acceptability was high. Flavour improvement of muffins with fortification decreased with increasing base food acceptability. Fibre fortification of baked cereal foods lowers acceptability, but food format and base food acceptability affect the magnitude and direction of responses. Refining fibre fortification approaches could improve consumer uptake.

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Preventing constipation: a review of the laxative potential of food ingredients

Cited by 22 publications

References 267 publications

Understanding whole‐wheat flour and its effect in breads: A review

Understanding whole‐wheat flour and its effect in breads: A review

Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta?

The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis

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