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Journal articles on the topic 'Dietary fibre'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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1

Boctor, Dana. "The role of dietary fibre and prebiotics in the paediatric diet." Paediatrics & Child Health 25, no. 4 (June 2020): 263. http://dx.doi.org/10.1093/pch/pxaa032.

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Abstract Dietary fibres are resistant to digestion and absorption. Prebiotics are fermentable dietary fibres that confer health benefits through their effects on microbiome composition and activity. The range of physiological benefits from consuming dietary fibres is broad. Encouraging children to eat fibre-rich foods promotes a nutrient-dense diet. Introducing a variety of dietary fibre sources to young children helps establish future dietary choices and a more diverse intestinal microbiota. Low-fibre intake is associated with a higher prevalence of constipation and obesity.

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2

Floch, Martin H. "Dietary Fibre." Journal of Clinical Gastroenterology 45, no. 1 (January 2011): 85. http://dx.doi.org/10.1097/mcg.0b013e3181f8522e.

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3

Nestel, Paul J. "Dietary fibre." Medical Journal of Australia 153, no. 3 (August 1990): 123–24. http://dx.doi.org/10.5694/j.1326-5377.1990.tb136825.x.

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4

Hughes, R. E. "DIETARY FIBRE." Lancet 330, no. 8558 (September 1987): 581. http://dx.doi.org/10.1016/s0140-6736(87)92979-5.

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5

Heaton, K. W. "Dietary fibre." BMJ 300, no. 6738 (June 9, 1990): 1479–80. http://dx.doi.org/10.1136/bmj.300.6738.1479.

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6

Chuwa, E. W. L., and F. Seow-Choen. "Dietary fibre." British Journal of Surgery 93, no. 1 (2005): 3–4. http://dx.doi.org/10.1002/bjs.5249.

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7

Kesavelu, Dr Dhanasekhar, and Dr Nithya Franklyn. "Review on the role and recommendation for dietary fibers in Childhood constipation." International Journal of Medical Science and Clinical Invention 8, no. 01 (January 27, 2021): 5214–18. http://dx.doi.org/10.18535/ijmsci/v8i01.06.

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The plant material in the diet that is resistant to enzymatic digestion is defined as “dietary fibre”. The primary ingredients that are classified as dietary fibres are cellulose, hemicellulose, pectic substances, gums, mucilages and lignin etc. Dietary fibre naturally exist in foods that are consumed daily viz.,cereals, fruits, vegetables and nuts. The diets with high content of fibre have shown benefits in multiple areas and systems in maintaining a mileu’-interior. Processing of foods leads to various changes in physical, chemical, enzymatic and thermal treatments, which may affect the composition of total fiber present in the diet.Fibres included in the diet leads to various changes in the qualitative aspects of the food that is processed. Favourable outcomes have been reported in various commodities such as cereals,bread,yoghurt and beverages. The importance and the uses of fibres in diet is an area of constant interest which needs to be explored further and our paper reviews and explains the relation between dietary fibres and their benefits, primarily in children [1]

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8

Kļava, Dace, Evita Straumīte, Zanda Krūma, and Raquel P. F. Guiné. "Latvian Citizens’ Knowledge about Dietary Fibre." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (December 1, 2017): 428–33. http://dx.doi.org/10.1515/prolas-2017-0076.

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Abstract The positive benefits of dietary fibre (DF) include regulation of the intestinal transit, prevention of risk or treatment of diabetes, and prevention of cardiovascular diseases, colon cancer, and obesity. The aim of this study was to collect information on knowledge about dietary fibre of citizens of Latvia. The questionnaire consisted of 22 questions. Its aim was to evaluate knowledge in three distinct areas: six concerning knowledge about food fibres; six — about the relation between fibres and various foods, and ten about the relation between fibres and diseases. The methodological study was conducted involving 231 participants, of which 83.5% were female and 16.5% male, aged between 18 and 80 years. The respondents were selected by convenience, and they differed in age, literacy, gender, geographical area of residence, and included people from different cities and smaller villages. 67% of the respondents considered that consumption of sufficient amounts of fibres can prevent or treat different diseases. 85% of respondents noted that legumes (peas, beans) are a source of fibres, but that it was more possible to take up the fibre with a combination of vegetables and animal products. The questionnaire revealed that respondents are aware of the benefits of fibre consumption for promoting health and treating some diseases.

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9

Bagger, M., O. Andersen, J. B. Nielsen, and K. R. Ryttig. "Dietary fibres reduce blood pressure, serum total cholesterol and platelet aggregation in rats." British Journal of Nutrition 75, no. 3 (March 1996): 483–93. http://dx.doi.org/10.1079/bjn19960149.

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AbstractThe effects of dietary fat and dietary fibres on blood pressure, serum lipids and platelet aggregation in spontaneously hypertensive and Wistar-Kyoto rats have been investigated. The systolic and diastolic blood pressure values were increased with increasing amounts of dietary fat and normalized by dietary fibre supplementation. The greatest reduction in blood pressure was obtained by a combination of reduced dietary fat and supplementary dietary fibre. Addition of dietary fibre when the amount of dietary fat was high or reduction of dietary fat when the amount of dietary fibre was low gave a smaller effect. In both rat strains the decreases in systolic and diastolic blood pressure values after reducing dietary fat and/or increasing dietary fibre were about 10-15 mmHg. Serum total cholesterol and serum HDL-cholesterol concentrations were reduced by reduction of dietary fat or a combination of dietary fat reduction and dietary fibre addition. A combination of dietary fat reduction and dietary fibre addition was the most effective dietary change for reducing serum triacylglycerol concentration and platelet aggregation. The present study demonstrates that in this experimental model it is possible to reduce risk indicators of coronary heart disease significantly by changing dietary habits.

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10

DeVries, Jonathan W. "On defining dietary fibre." Proceedings of the Nutrition Society 62, no. 1 (February 2003): 37–43. http://dx.doi.org/10.1079/pns2002234.

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Establishing a definition for dietary fibre has historically been a balance between nutrition knowledge and analytical method capabilities. While the most widely accepted physiologically-based definitions have generally been accurate in defining the dietary fibre in foods, scientists and regulators have tended, in practice, to rely on analytical procedures as the definitional basis in fact. As a result, incongruities between theory and practice have resulted in confusion regarding the components that make up dietary fibre. In November 1998 the president of the American Association of Cereal Chemists (AACC) appointed an expert scientific review committee and charged it with the task of reviewing and, if necessary, updating the definition of dietary fibre. The committee was further charged with assessing the state of analytical methodology and making recommendations relevant to the updated definition. After due deliberation, an updated definition of dietary fibre was delivered to the AACC Board of Directors for consideration and adoption (Anon, 2000; Jones 2000/7). The updated definition includes the same food components as the historical working definition used for approximately 30 years (a very important point, considering that the majority of the research of the past 30 years delineating the positive health effects of dietary fibre is based on that working definition). However, the updated definition more clearly delineates the make-up of dietary fibre and its physiological functionality. As a result, relatively few changes will be necessary in analytical methodology. Current methodologies, in particular AACC-approved method of analysis 32–05 (Grami, 2000), Association of Official Analytical Chemists' official method of analysis 985.29 (Horwitz, 2000a) or AACC 32–07 (Grami, 2000) Association of Official Analytical Chemists 991.43 (Horwitz, 2000a) will continue to be sufficient and used for most foods. A small number of additional methods will be necessary to quantify the dietary fibre levels in foods containing fibres such as fructans (polymers and oligomers of fructose, inulin), modified dextrins, and/or synthetic dietary fibre analogues.

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11

McCleary, Barry V. "Dietary fibre analysis." Proceedings of the Nutrition Society 62, no. 1 (February 2003): 3–9. http://dx.doi.org/10.1079/pns2002204.

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The 'gold standard' method for the measurement of total dietary fibre is that of the Association of Official Analytical Chemists (2000; method 985.29). This procedure has been modified to allow measurement of soluble and insoluble dietary fibre, and buffers employed have been improved. However, the recognition of the fact that non-digestible oligosaccharides and resistant starch also behave physiologically as dietaryfibre has necessitated a re-examination of the definition of dietary fibre, and in turn, a re-evaluation of the dietary fibre methods of the Association of Official Analytical Chemists. With this realisation, the American Association of Cereal Chemists appointed a scientific review committee and charged it with the task of reviewing and, if necessary, updating the definition of dietary fibre. It organised various workshops and acceptedcomments from interested parties worldwide through an interactive website. More recently, the (US) Food and Nutrition Board of the Institute of Health, National Academy of Sciences, under the oversight of the Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, assembled a panel to develop a proposed definition(s) of dietary fibre. Various elements of these definitions were in agreement, but not all. What was clear from both reviews is that there is an immediate need to re-evaluate the methods that are used for dietary fibre measurement and to make appropriate changes where required, and to find new methods to fill gaps. In this presentation, the 'state of the art' in measurement of total dietary fibre and dietary fibre components will be described and discussed, together with suggestions for future research.

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12

Kosseva, M. R., and John F. Kennedy. "Dietary fibre analysis." Carbohydrate Polymers 34, no. 4 (December 1997): 419. http://dx.doi.org/10.1016/s0144-8617(97)87332-8.

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13

Knudsen, Knud Erik Bach. "Dietary fibre analysis." TrAC Trends in Analytical Chemistry 16, no. 5 (May 1997): XI—XII. http://dx.doi.org/10.1016/s0165-9936(97)89789-0.

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14

Roberts, Howell. "WHEAT DIETARY FIBRE." Nutrition & Food Science 91, no. 4 (April 1991): 10–12. http://dx.doi.org/10.1108/eum0000000000937.

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15

Southgate, David A. T., and Richard M. Faulks. "UNTEASING DIETARY FIBRE." Nutrition & Food Science 89, no. 1 (January 1989): 10–11. http://dx.doi.org/10.1108/eb059213.

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16

de Leeuw, J. A., J. E. Bolhuis, G. Bosch, and W. J. J. Gerrits. "Effects of dietary fibre on behaviour and satiety in pigs." Proceedings of the Nutrition Society 67, no. 4 (August 20, 2008): 334–42. http://dx.doi.org/10.1017/s002966510800863x.

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During the past decades there has been considerable interest in the use of dietary fibre in both animal and human nutrition. In human subjects dietary fibre has been studied intensively for possible effects on body-weight management and health. In animal nutrition the interest in dietary fibre has increased because it can be used as a cheap source of energy and because of its potential to improve animal welfare and reduce abnormal (mainly stereotypic) behaviour. Animal welfare is impaired if the diet does not provide sufficient satiety, combined with an environment that does not meet specific behavioural requirements related to natural feeding habits (e.g. rooting in pigs). A considerable proportion of the behavioural effects of dietary fibre are thought to be related to reduced feeding motivation. It has been hypothesized that: (1) bulky fibres increase satiety and thereby decrease physical activity and stereotypic behaviours immediately following a meal in pigs; (2) fermentable fibres prolong postprandial satiety and thereby reduce physical activity and appetitive behaviours for many hours after a meal. The validity of these hypotheses is examined by considering published data. In sows dietary fibres (irrespective of source) reduce stereotypic self-directed behaviours and substrate-directed behaviours, and to a lesser extent overall physical activity, indicating enhanced satiety shortly after a meal. Furthermore, fermentable dietary fibre reduces substrate-directed behaviour in sows and physical activity in sows and growing pigs for many hours after a meal. Evidence of long-term effects of poorly-fermentable fibre sources is inconclusive. The findings suggest that highly-fermentable dietary fibres have a higher potential to prolong postprandial satiety.

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17

Lata Kanyal Butola, Anjali Vaaga, Neelam Gusain, and Karuna Kachhwa. "Aspects of dietary fibre in health and diseases." International Journal of Research in Pharmaceutical Sciences 11, SPL4 (December 21, 2020): 1581–86. http://dx.doi.org/10.26452/ijrps.v11ispl4.4341.

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Dietary fibre is the name collectively given to the indigestible carbohydrates present in foods. These carbohydrates consist of cellulose, gum, pectin and mucilage. Enzymes of gastro-intestinal tracts in humans do not digest these fibres. Plants are the only source of dietary fibre. It is found in grains, vegetables and fruits. Dietary fibre helps to keep the digestive system healthy, and it is vital in reducing the risk of diseases such as coronary heart disease, diabetes, diverticulosis, haemorrhoids and intestinal cancer. Undigested fibres enter the large intestine where bacteria ferments them. Carbon dioxide, nitrogen, hydrogen and short-chain fatty acids are the by-products of the fermentation. Soluble fibre and resistant starch also serve as prebiotic and supports the necessary probiotic for digestive health. In grapes, peas, beans and barley, much of the soluble fibre is extracted. When dissolved in the water, a gel-like substance is formed. Soluble fibre helps to support the growth of friendly bacteria needed to maintain a healthy intestinal system. They also help in slowing down the time taken by the food to pass through the stomach into the small intestine, which helps to slow down the absorption of glucose and controls the blood sugar levels and helps in managing diabetes mellitus and keeps you feeling fuller for a longer time. The diets with high fibre intakes are known to have beneficial health effects as they have water holding capacity, helps in adsorption of organic molecules and facilitates its excretion, hypoglycemic effects and hypercholesterolemic effect. The inclusion of fibre rich food in weight-reducing diets is found to helpful since it provides a feeling of fullness without consumption of excess calories. The present review discusses the definition, nutritional properties of dietary fibre and therapeutic functions of dietary fibres in health and diseases.

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18

Yalçın, Erkan, Cem Kösemeci, Paula Correia, Ezgi Karademir, Manuela Ferreira, Sofia G. Florença, and Raquel P. F. Guiné. "Evaluation of consumer habits and knowledge about dietary fibre and fibre-rich products in Turkish population." Open Agriculture 5, no. 1 (August 3, 2020): 375–85. http://dx.doi.org/10.1515/opag-2020-0042.

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AbstractThis study investigated the Turkish consumers’ knowledge about dietary fibres and purchasing behaviours about fibre rich foods and also their attitudes towards food labelling with specific emphasis on dietary fibre. The survey consisted of a longitudinal study undertaken on a sample of 293 participants. For the analysis of the data, basic descriptive statistics was used, complemented with statistical tests (U-Mann Whitney [UMW] for comparisons between two groups and Kruskal–Wallis [KW] test for comparisons between three or more groups). Finally, a tree classification analysis was done to evaluate the relative importance of each of the possible influential variables on knowledge: age group, level of education, gender or living environment. The results revealed that both the level of knowledge about dietary fibre and foods and also the level of knowledge about dietary fibre and health effects were considered high for the general population. The classification analysis revealed that gender was the major discriminant for knowledge about dietary fibre and foods, while the most important discriminant for knowledge about dietary fibre and health effects was age. The importance of this study resided in the highlight of the pivotal factors that influence people’s knowledge about dietary fibre sources and the health benefits of its ingestion.

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19

Suresh, Harsha, Jerry Zhou, and Vincent Ho. "The Short-Term Effects and Tolerability of Low-Viscosity Soluble Fibre on Gastroparesis Patients: A Pilot Clinical Intervention Study." Nutrients 13, no. 12 (November 28, 2021): 4298. http://dx.doi.org/10.3390/nu13124298.

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Gastroparesis is a motility disorder that causes severe gastric symptoms and delayed gastric emptying, where the majority of sufferers are females (80%), with 29% of sufferers also diagnosed with Type-1 or Type-2 diabetes. Current clinical recommendations involve stringent dietary restriction and includes the avoidance and minimization of dietary fibre. Dietary fibre lowers the glycaemic index of food, reduces inflammation and provides laxation. Lack of dietary fibre in the diet can affect long-term gastrointestinal health. Our previously published rheological study demonstrated that “low-viscosity” soluble fibres could be a potentially tolerable source of fibre for the gastroparetic population. A randomised controlled crossover pilot clinical study was designed to compare Partially-hydrolysed guar gum or PHGG (test fibre 1), gum Arabic (test fibre 2), psyllium husk (positive control) and water (negative control) in mild-to-moderate symptomatic gastroparesis patients (requiring no enteral tube feeding). The principal aim of the study was to determine the short-term physiological effects and tolerability of the test fibres. In n = 10 female participants, post-prandial blood glucose, gastroparesis symptoms, and breath test measurements were recorded. Normalized clinical data revealed that test fibres PHGG and gum Arabic were able to regulate blood glucose comparable to psyllium husk, while causing far fewer symptoms, equivalent to negative control. The test fibres did not greatly delay mouth-to-caecum transit, though more data is needed. The study data looks promising, and a longer-term study investigating these test fibres is being planned.

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20

Edwards, Christine A., Chengru Xie, and Ada L. Garcia. "Dietary fibre and health in children and adolescents." Proceedings of the Nutrition Society 74, no. 3 (July 17, 2015): 292–302. http://dx.doi.org/10.1017/s0029665115002335.

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The role of dietary fibre in promoting sustained health has been studied for several decades and in adults there is good evidence that diets rich in high-fibre foods reduce the risk of chronic diseases, including CVD and cancer. Research in this area, however, has been hampered by uncertainties about the definition of dietary fibre which has resulted in many studies measuring fibre in different ways. There is also a wide range of properties and actions of different fibres in the human body, depending on their solubility, viscosity and fermentability by the colonic microbiota. This review considers the epidemiological evidence for dietary fibre and health in children and the current dietary recommendations and measured intakes in several countries using national surveys. In children and adolescents, there is a particular lack of relevant research on which to formulate appropriate dietary fibre recommendations and these are often based on extrapolation from adult data. However, children are not little adults and have differing physiology and nutritional needs as they grow. The dietary recommendations in different countries are based on varying premises and daily amounts. Intakes vary from country to country and on the whole do not meet recommendations. Much more research is needed in children to fully understand the impact of dietary fibre on growth and health in the young to allow more appropriate recommendations to be made.

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21

Andrianasolo, Roland M., Serge Hercberg, Emmanuelle Kesse-Guyot, Nathalie Druesne-Pecollo, Mathilde Touvier, Pilar Galan, and Raphaëlle Varraso. "Association between dietary fibre intake and asthma (symptoms and control): results from the French national e-cohort NutriNet-Santé." British Journal of Nutrition 122, no. 9 (July 25, 2019): 1040–51. http://dx.doi.org/10.1017/s0007114519001843.

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AbstractDespite growing evidence suggesting a potential health benefit of high fibre intake for the prevention of chronic inflammatory diseases, studies regarding the role of total dietary fibre intake, types and sources of fibre on asthma are lacking. The present study aimed to investigate the cross-sectional association of dietary fibre intakes and source of fibre with the asthma symptom score and asthma control. A total of 35 380 participants from the NutriNet-Santé cohort were included. Asthma was defined by the asthma symptom score and asthma control by the asthma control test. Fibre intake (g/d) was categorised according to sex-specific quintiles. Multi-adjusted negative binomial regressions were used to evaluate the association between dietary fibre with the asthma symptom score and logistic regressions with asthma control. Participants were aged on average 54 years. After adjustment for confounders, higher intake of total, soluble, insoluble fibres from cereals, fruit and seeds were significantly negatively associated with the asthma symptom score both among women and men; OR for the highest quintile of total dietary fibre compared with the lowest quintile were 0·73 (95 % CI 0·67, 0·79) in women and 0·63 (95 % CI 0·55, 0·73) in men. We also found inverse significant associations between total, soluble and insoluble fibre with uncontrolled asthma; OR for participants in the highest quintile of total dietary fibre was 0·72 (95 % CI 0·55, 0·95) in women and 0·45 (95 % CI 0·26, 0·79) in men. Our results suggested that higher intake of dietary fibre, mostly insoluble fibre and fibre from cereals, was associated with fewer asthma symptoms and greater asthma control.

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22

Mat Ramlan, Nurul Ainaa Farhanah, Salma Malihah Mohammad, Roselina Karim, Sharifah Kharidah Syed Muhammad, Maznah Ismail, and Norhasnida Zawawi. "Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre." Sains Malaysiana 50, no. 11 (November 30, 2021): 3285–96. http://dx.doi.org/10.17576/jsm-2021-5011-12.

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Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

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23

Kučerová, J., V. Šottníková, and Š. Nedomová. "Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 340–46. http://dx.doi.org/10.17221/352/2012-cjfs.

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Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products characterised by farinograph parameters, laboratory baking tests, firmness, and sensory analysis. The addition of fibre caused a decrease of loaf volume, also a change of crumb colour and a slight increase of bread crumb firmness. On the other hand, the addition of fibre affected the farinograph parameters, significantly decreased the specific volume especially at 3% fibre (P < 0.05). A statistically significant difference (P < 0.05) in firmness was found out between products with added wheat and bamboo fibre. Statistically highly significant differences (P < 0.001) were found among the other pairs of products with fibre. The best sensory properties were detected when examining the products with an addition of wheat and potato fibre. The enrichment of bread with fibre at 1% or 3% increased the dietary fibre content in bread with slightly adverse effects on bread quality.  

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24

Mendeloff, Albert I. "Dietary Fibre, Fibre-depleted Foods and Disease." American Journal of Clinical Nutrition 43, no. 5 (May 1, 1986): 859. http://dx.doi.org/10.1093/ajcn/43.5.859.

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25

Jones, F. A. "Dietary fibre, fibre depleted foods and disease." Gut 27, no. 7 (July 1, 1986): 876. http://dx.doi.org/10.1136/gut.27.7.876.

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26

Rahmah, L., and N. A. Choiriyah. "Increasing levels of fibre and mineral (Fe, Ca, and K) in chicken meatballs added dragon fruit peel and oyster mushroom." IOP Conference Series: Earth and Environmental Science 951, no. 1 (January 1, 2022): 012093. http://dx.doi.org/10.1088/1755-1315/951/1/012093.

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Abstract The removal of the peel on dragon fruit fruits is a common step in food production for reasons of aesthetics and hygiene. One way to recycle dragon fruit peel is to make chicken meatball. Chicken meatball in Indonesia, which is called bakso are produced from ground chicken mixed with flour, spices and other mashed ingredients. The mixture is then formed into balls and boiled until cooked. Chicken meatballs contain mostly animal ingredients, so the quality needs to be improved by adding vegetable ingredients. The addition of vegetable ingredients is intended to increase the content of dietary fibre. The fruit fibres used in this study were dragon fruit peel and the vegetable ingredients was oyster mushrooms. The results showed that chicken meatball with higher concentration of dragon fruit peel has higher level of soluble dietary fibre, insoluble dietary fibre, and total dietary fibre content. This indicates that dragon fruit peel has higher levels of soluble dietary fibre, insoluble dietary fibre, and dietary fibre than oyster mushrooms. The addition of dragon fruit peel and oyster mushrooms causes an increase in iron and calcium mineral levels in chicken meatball products, but oyster mushrooms contribute more to increase these minerals. With these nutritious chicken meatballs, dragon fruit peel can be processed to become food that has economic value. Therefore, dragon fruit peel and oyster mushrooms can be used as a good ingredient in the formulation of chicken meatball.

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27

Walsh, Sarah Kate. "Fibre, a forgotten key to a thriving diet." Boolean 2022 VI, no. 1 (December 6, 2022): 66–70. http://dx.doi.org/10.33178/boolean.2022.1.11.

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Fibre is an often-overlooked nutrient in the debate of what constitutes a healthy diet for optimal health and the prevention of chronic disease. This article aims to introduce fibre as an important dietary component to a general audience. It discusses current and recommended dietary fibre intakes and addresses the often termed “fibre gap” observed in Western-style diets. We highlight sources of dietary fibre focusing on both whole foods and isolated and synthetic fibre ingredients that are entering the food supply. The potential benefits and consumer acceptability of reformulated food staples containing isolated fibre ingredients are discussed including their unique sensory characteristics. By reflecting on the diets of our ancestors and current non-industrialised societies our article highlights the significant changes in our diet that may have altered the gut microbiomes of Western consumers with subsequent deleterious health outcomes. Discussing the current work of the Microbe Restore project, we illustrate how our research design aims to address important questions. Can a typical Western/Modern Irish diet be reformulated to achieve ancestral fibre levels without affecting the acceptability of staple foods? What are the subsequent health outcomes of such a high-fibre diet on the modern overweight/obese consumer? Finally, we highlight how the outcomes of the Microbe Restore project may aid in shaping future food design, dietary recommendations, and the potential impact of food reformulation with isolated fibres on societal health by increasing population dietary fibre intakes.

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28

Scazzina, Francesca, Susanne Siebenhandl-Ehn, and Nicoletta Pellegrini. "The effect of dietary fibre on reducing the glycaemic index of bread." British Journal of Nutrition 109, no. 7 (February 18, 2013): 1163–74. http://dx.doi.org/10.1017/s0007114513000032.

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As bread is the most relevant source of available carbohydrates in the diet and as lowering dietary glycaemic index (GI) is considered favourable to health, many studies have been carried out in order to decrease the GI of bread. The most relevant strategy that has been applied so far is the addition of fibre-rich flours or pure dietary fibre. However, the effectiveness of dietary fibre in bread in reducing the GI is controversial. The purpose of the present review was to discuss critically the effects obtained by adding different kinds of fibre to bread in order to modulate its glycaemic response. The studies were selected because they analysedin vivowhether or not dietary fibre, naturally present or added during bread making, could improve the glucose response. The reviewed literature suggests that the presence of intact structures not accessible to human amylases, as well as a reduced pH that may delay gastric emptying or create a barrier to starch digestion, seems to be more effective than dietary fibrepersein improving glucose metabolism, irrespective of the type of cereal. Moreover, the incorporation of technologically extracted cereal fibre fractions, the addition of fractions from legumes or of specifically developed viscous or non-viscous fibres also constitute effective strategies. However, when fibres or wholemeal is included in bread making to affect the glycaemic response, the manufacturing protocol needs to reconsider several technological parameters in order to obtain high-quality and consumer-acceptable breads.

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29

Burkitt, Denis. "Dietary fibre - historical aspects." Scandinavian Journal of Gastroenterology 22, sup129 (January 1987): 10–13. http://dx.doi.org/10.3109/00365528709095844.

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30

Sandström, Brittmarie. "Zinc and dietary fibre." Scandinavian Journal of Gastroenterology 22, sup129 (January 1987): 80–84. http://dx.doi.org/10.3109/00365528709095856.

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31

Efendic, Suad. "Dietary Fibre and Diabetes." Scandinavian Journal of Gastroenterology 22, sup129 (January 1987): 121. http://dx.doi.org/10.3109/00365528709095864.

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32

Bjorntorp, Per. "Dietary fibre and obesity." Scandinavian Journal of Gastroenterology 22, sup129 (January 1987): 150. http://dx.doi.org/10.3109/00365528709095870.

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Trowell, Hugh. "Food and Dietary Fibre." Nutrition Reviews 35, no. 3 (April 27, 2009): 6–11. http://dx.doi.org/10.1111/j.1753-4887.1977.tb06531.x.

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Kritchevsky, D. "Dietary fibre and cancer." European Journal of Cancer Prevention 6, no. 5 (October 1997): 435–41. http://dx.doi.org/10.1097/00008469-199710000-00004.

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Southgate, David A. T. "Advanced Dietary Fibre Technology." Food Chemistry 77, no. 1 (May 2002): 131. http://dx.doi.org/10.1016/s0308-8146(01)00314-4.

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Slavin, J., and H. Green. "Dietary fibre and satiety." Nutrition Bulletin 32, s1 (March 2007): 32–42. http://dx.doi.org/10.1111/j.1467-3010.2007.00603.x.

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Lunn, J., and J. L. Buttriss. "Carbohydrates and dietary fibre." Nutrition Bulletin 32, no. 1 (March 2007): 21–64. http://dx.doi.org/10.1111/j.1467-3010.2007.00616.x.

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Eastwood, M. "Dietary fibre control handbook." Clinical Nutrition 10, no. 1 (February 1991): 61. http://dx.doi.org/10.1016/0261-5614(91)90085-q.

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Cummings, John H., and Hans N. Englyst. "What is dietary fibre?" Trends in Food Science & Technology 2 (January 1991): 99–103. http://dx.doi.org/10.1016/0924-2244(91)90638-y.

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Schweizer, Thomas F. "What is dietary fibre?" Trends in Food Science & Technology 2 (January 1991): 254–55. http://dx.doi.org/10.1016/0924-2244(91)90708-q.

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Ahmad, John I. "Health and dietary fibre." Nutrition & Food Science 95, no. 1 (February 1995): 18–22. http://dx.doi.org/10.1108/00346659510076512.

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Southgate, D. A. T., and Richard Faulks. "TEASING OUT DIETARY FIBRE." Nutrition & Food Science 88, no. 5 (May 1988): 2–3. http://dx.doi.org/10.1108/eb059194.

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Rössner, Stephan. "Dietary fibre-no panacea." Journal of Internal Medicine 233, no. 6 (June 1993): 433–34. http://dx.doi.org/10.1111/j.1365-2796.1993.tb00996.x.

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Spiller, R. C. "Pharmacology of dietary fibre." Pharmacology & Therapeutics 62, no. 3 (January 1994): 407–27. http://dx.doi.org/10.1016/0163-7258(94)90052-3.

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Hanstock, S., A. Rieger, R. Dickner, J. Jerasi, H. Armstrong, and E. Wine. "A189 ELUCIDATING THE MECHANISTIC ROLE OF GLP-1R IN THE INFLAMMATORY RESPONSE OF MACROPHAGES AND B CELLS TO DIETARY FIBRES." Journal of the Canadian Association of Gastroenterology 4, Supplement_1 (March 1, 2021): 205–6. http://dx.doi.org/10.1093/jcag/gwab002.187.

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Abstract Background Both diet and the microbiome have been implicated in the pathogenesis of inflammatory bowel diseases (IBD). Fibre is not digested; it is fermented by microbes in the large bowel. High fibre intake is related to lower risk for the development of IBD, and a high fibre diet is usually recommended for individuals with IBD. However, work in our lab suggests that select dietary fibres may be pro-inflammatory in a pediatric IBD cohort. Importantly, large bowel dysbiosis in IBD could limit the fermentation of dietary fibres, leading to reduced production of beneficial microbiome metabolites as well as an accumulation of intact fibre in the large bowel. These intact fibres may then interact with immune cells residing in the large bowel, through specific receptors, and perpetuate the inflammatory state seen in IBD. Aims Based on preliminary findings, we hypothesize that the dietary fibre oligofructose acts through GLP-1R on macrophages and B-cells to regulate the inflammatory environment. We expect to find changes in the expression of cytokines and chemokines, and their receptors. Methods Changes in immune cell secretions (ELISA) and the expression of selected inflammatory markers (RT-qPCR) were measured to determine potential pathways involved in response to dietary fibres in vitro. Knockdown of proteins of interest (siRNA) was performed to validate the involvement of these pathways in the inflammatory response to dietary fibres. Cells were treated with oligofructose, oligofructose pre-fermented by bacteria, or no fibre. The involvement of the fibre receptor, GLP-1R, was investigated to understand its connection to pathways identified. Results Qiagen RT2 profiler array (human inflammatory cytokines and receptors) and cytokine secretion (ELISA) indicated that in response to oligofructose macrophages have a predominantly pro-inflammatory response while B cells have an anti-inflammatory response. Presence of GLP-1R in large bowel and terminal ileum biopsies collected during endoscopy was higher in IBD (Crohn disease n=7; Ulcerative colitis n=7) than non-IBD patients (n=7), and expression was confirmed on both B-cells and macrophages. Knockdown of GLP-1R (siRNA) significantly reduced the pro-inflammatory response (IL-1β ELISA) with oligofructose application in THP-1 macrophage cells Conclusions Improving our understanding of the mechanistic link between dietary fibres and immune response will aid us in developing a model for the interactions of oligofructose with the GLP-1R in B cells and macrophages. Findings from this study may be able to inform dietary interventions, prebiotic/probiotic administration, and drug development for treatment of IBDs. Funding Agencies CIHRWeston Foundation

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FERJANČIČ, Blaž, and Jasna BERTONCELJ. "Problematika določanja vsebnosti prehranske vlaknine – vpliv frakcije mletja in načina mešanja vzorca." Acta agriculturae Slovenica 111, no. 1 (April 8, 2018): 111. http://dx.doi.org/10.14720/aas.2018.111.1.11.

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Dietary fibre is an important constituent of a healthy diet, composed of non-digestible carbohydrates and lignin. Over the last decades dietary fibre has gained importance for human nutrition, due to its beneficial effects on health. In addition to classical enzyme-gravimetric methods, new methods for the determination of total, insoluble and soluble dietary fibres in foods have recently been developed, but have not yet been fully implemented for use. For the purpose of creating food composition databases and for food labelling, the classical AOAC 985.29 and 991.43 methods are still widely used. The methods are enzyme-gravimetric and therefore sensitive to enzyme kinetics. The aim of the study was to investigate the effect of milling fraction and mixing of the sample on dietary fibre content determined with the AOAC method 991.43. The results showed that milling fraction significantly influences the content of dietary fibre, especially in unprocessed or slightly processed cereals, the mixing acts synergistically with milling. According to the results it is proposed to mill the sample between 200 and 500 μm. For accurate determination of dietary fibre content, it is necessary to prepare the sample correctly, since the AOAC 991.43 method is, despite its robustness, sensitive during the sample preparation step.

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Guiné, Raquel P. F., Manuela Ferreira, Paula Correia, João Duarte, Marcela Leal, Ivana Rumbak, Irena C. Barić, et al. "Knowledge about dietary fibre: a fibre study framework." International Journal of Food Sciences and Nutrition 67, no. 6 (June 6, 2016): 707–14. http://dx.doi.org/10.1080/09637486.2016.1191443.

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Barber, Thomas M., Stefan Kabisch, Andreas F. H. Pfeiffer, and Martin O. Weickert. "The Health Benefits of Dietary Fibre." Nutrients 12, no. 10 (October 21, 2020): 3209. http://dx.doi.org/10.3390/nu12103209.

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Background: Dietary fibre consists of non-digestible forms of carbohydrate, usually as polysaccharides that originate from plant-based foods. Over recent decades, our diet within Westernised societies has changed radically from that of our hominid ancestors, with implications for our co-evolved gut microbiota. This includes increased ingestion of ultra-processed foods that are typically impoverished of dietary fibre, and associated reduction in the intake of fibre-replete plant-based foods. Over recent decades, there has been a transformation in our understanding of the health benefits of dietary fibre. Objective: To explore the current medical literature on the health benefits of dietary fibre, with a focus on overall metabolic health. Data Sources: We performed a narrative review, based on relevant articles written in English from a PubMed search, using the terms ‘dietary fibre and metabolic health’. Results: In the Western world, our diets are impoverished of fibre. Dietary fibre intake associates with overall metabolic health (through key pathways that include insulin sensitivity) and a variety of other pathologies that include cardiovascular disease, colonic health, gut motility and risk for colorectal carcinoma. Dietary fibre intake also correlates with mortality. The gut microflora functions as an important mediator of the beneficial effects of dietary fibre, including the regulation of appetite, metabolic processes and chronic inflammatory pathways. Conclusions: Multiple factors contribute to our fibre-impoverished modern diet. Given the plethora of scientific evidence that corroborate the multiple and varied health benefits of dietary fibre, and the risks associated with a diet that lacks fibre, the optimization of fibre within our diets represents an important public health strategy to improve both metabolic and overall health. If implemented successfully, this strategy would likely result in substantial future health benefits for the population.

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Nile, S. H., and S. W. Park. "Total, soluble, and insoluble dietary fibre contents of wild growing edible mushrooms ." Czech Journal of Food Sciences 32, No. 3 (June 11, 2014): 302–7. http://dx.doi.org/10.17221/226/2013-cjfs.

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Mushrooms have been long valued as tasty and nutritional foods for human beings and assumed to contain beneficial fibres, so the objective of this study was to analyse 20 species of wild growing edible mushrooms for their total dietary fibre (TDF), insoluble dietary fibre (IDF), and soluble dietary fibre (SDF) contents. The TDF, IDF, and SDF contents ranged between 24–37, 12–21, and 2–4 g/100 g dry weight, respectively. The SDF as % of TDF was low in Phellinus florida (5.5%) and Phellinus rimosus (5.8%), and high in Sparassis crispa, Lentinus squarrulosus, and Lactarius sanguifluus (12.5%). Interestingly, the majority of the mushrooms had 10–11% of TDF as SDF. The TDF was high in Pleurotus djamor (37%) Cantharellus cibarius, Cantharellus clavatus, and Phellinus florida (36%), and low in Lactarius sanguifluus (24%). Also, the majority of mushrooms had average 31.6% TDF and 2.85% SDF. These results indicate that mushrooms such as Sparassis crispa, Lentinus squarrulosus, Lentinus delicious, and Cantharellus clavatus are rich sources of TDF and SDF.

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Evans, Charlotte Elizabeth Louise. "Dietary fibre and cardiovascular health: a review of current evidence and policy." Proceedings of the Nutrition Society 79, no. 1 (July 3, 2019): 61–67. http://dx.doi.org/10.1017/s0029665119000673.

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Dietary fibre comprises many different, mainly plant-based, compounds that are not fully digested in the human gut. Insoluble fibres include cellulose, hemi-celluloses and lignin and soluble fibres include pectins, β-glucan and hydro-colloids. In the UK, the daily recommended amount has increased to 30 g but only 13 % of men and 4 % of women meet this recommendation. Currently the mean intake for adults is 21 g for men and 17 g for women. There is a wealth of epidemiological evidence based on systematic reviews of trials and cohorts to support the higher fibre recommendation. This includes evidence of reductions in the risk for CVD (both heart disease and stroke) and lower risk of type 2 diabetes, lower blood pressure, lower LDL-cholesterol, as well as some cancers. Beneficial effects of fibre operate via a diverse range of mechanisms throughout the digestive system including the mouth, stomach and small and large intestine; some of which are still not completely understood. The updated recommendation for fibre is a long way from a typical British diet and requires several daily portions of fruit and vegetables and wholegrain foods. Improving dietary fibre intakes will require a variety of actions and policies from stakeholders; however, there is currently more of a focus on reducing sugar than increasing fibre. In order to increase the number of adults meeting the fibre recommendation, social marketing and labelling of high-fibre foods are warranted as well as reformulation and wider availability of wholegrain versions of popular foods.

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