Dietary fiber is defined as "edible part of plants or analogous to carbohydrates that are resistant to digestion and absorption in the small intestine, with complete or partial fermentation in the large intestine.
Low socioeconomic status and low educational level are correlated with unhealthy eating habits such as low intake of
dietary fiber [10].
After the completion of the above process, content of
dietary fiber was calculated as follows:
There was a significant trend for lower risk of both symptomatic OA (P less than .002) and pain worsening (P = .005) across four quartiles of daily total
dietary fiber intake (mean of 9.1 g, 13 g, 16 g, and 21.9 g in quartiles 1-4).
The influence of
dietary fiber on nutrient utilization (Ravindran et al., 1984; Wilfart et al., 2007) and endogenous nitrogen excretion (Schulze et al., 1994; Yin et al., 2000) has been documented.
The positive attributes of
dietary fiber propels their use as specialty ingredients in end-use industries such as food and pharmaceuticals.
(2007), however, indicate a negative effect of dietary cellulose levels on lipid digestibility in Atlantic salmon (Salmo salar).The study of the effects of
dietary fibers on nutrients metabolism is complicated by the fact that the
dietary fiber is not a homogeneous compound but consists of a variety of substances, including cellulose, hemicellulose, pectin, mucilage, gums, algal polysaccharides and lignin.
Contributions at the Carbohydrate Division Symposium at the Institute of Food Technologists' 2009 annual meeting in Anaheim, California are combined with invited chapters by specialists working with resistant starch, a class of
dietary fiber. The topics include starch biosynthesis in relation to resistant starch, slowly digestible starch and health benefits, measuring resistant starch and incorporating resistant starch into
dietary fiber measurements, the role of carbohydrates in preventing type 2 diabetes, and a host of unanswered questions regarding the microbiology of resistant starch fermentation in the human large intestine.
Wheat and oat brans are considered conventional sources of
dietary fiber and, therefore, are marketed on a large scale, contributing to the healthy diet of a significant portion of the population.
One serving of foods such as whole-wheat pasta and two servings of fruits and vegetables are equivalent to about seven grams of
dietary fiber. Researchers noted that greater fiber intake can help offset stroke risks such as obesity, smoking and having hypertension.
Chocola BB Sparkling + Fiber is a new carbonated supplement drink that contains 2.4 g of
dietary fiber (equivalent to 1.6 celery stalks) in addition to collagen, niacin, vitamin B6, and 1,000 mg of vitamin C.
[1.] Prakongpan T, Nitihamyong A and P Luangpituksa Extraction and application of
dietary fiber and cellulose from pineapple cores.
