dietary fiber

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dietary fiber

[¦dī·ə‚ter·ē ′fī·bər]
(food engineering)
The plant-cell-wall polysaccharides and lignin in a food or food ingredient that are not broken down by the digestive enzymes of animals and humans.
References in periodicals archive ?
This, combined with an appreciation by many health-conscious consumers that their diets are lacking in such fibers, has led to the food industry enriching foods with highly refined soluble fibers, such as inulin.
Soluble fiber is fermented by bacteria in the colon to short-chain fatty acids (SCFAs), the primary fuel for the cells of the colon.
According to the study, published online June 16, 2011 in the journal Obesity, there appears to be a connection between soluble fiber intake and a reduction in visceral fat.
Insoluble fiber mainly eases the passage of foods through the digestive system and cleanses intestinal walls, whereas soluble fiber promotes actual changes in intestinal pH.
"Our results constitute supporting evidence that higher intake of both insoluble and soluble fiber, especially fruit and cereal fibers may contribute to the prevention of CHD in Japanese men and women," the authors conclude.
The usual protocol for doctors in the past would be to suggest she get a little more exercise, counsel her on the benefits of eating more soluble fiber, and wait to see what either of these would do.
* A diet that includes 5 to 10 g/d of viscous soluble fiber reduces cardiovascular disease (CVD) events and death independent of baseline risk (A).
Food and Drug Administration finalized a rule that allows labeling on such products to state that "soluble fiber from food such as [name of food], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.
Soluble fiber adds bulk to the stomach and absorbs fluids to form a gel-like substance that stimulates the muscular contractions in the colon.
An example of the health claim that may be used is: "Soluble fiber from foods such as [name of food], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.

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