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Carbohydrates and dietary fibre
Abstract
Summary The health benefits of including sufficient dietary fibre in the diet have been well described and have formed the basis of dietary recommendations around the world. However, dietary fibre is a complex dietary entity, consisting of many non-digestible components of food. Debate surrounding the definition and measurement of dietary fibre has resulted in inconsistencies in labelling, description and recommendations set across the world. In the UK, dietary recommendations are made using the fraction of non-digestible material described as non-starch polysaccharide that is measured by the Englyst method. However, the Association of Official Analytical Chemists (AOAC) methods, used widely by the food industry, capture a much greater range of non-digestible material, that some suggest should be included in any definition of dietary fibre. An attempt to resolve such discrepancies, possibly by taking an approach that considers the health effects of fractions not captured in the Englyst method, is probably overdue.
Additionally, it is clear that the effects of these various non-digestible components of dietary fibre are not interchangeable, and it is important that fibre comes from a range of sources to ensure maximum health benefits from the fibre in the diet. Traditional ‘insoluble’ fibres are required to add bulk as well as rapidly fermentable, viscous fibres to bring about cholesterol lowering. There is also a convincing argument for including slowly fermented components, such as resistant starches, that are well tolerated in the digestive system and can bring about improvements in gut function. Currently there is insufficient data from well designed human intervention trials to make specific recommendations on the amounts of these fibre components in the diet, but it may be useful for health professionals to talk in terms of the different food sources of these types of fibre, as well as total fibre amounts.
... RS is categorized as a part of dietary fiber. When carbohydrates were not well digested and the absorption of sugars in the small intestine was inhibited, the digesta was transferred into the colon and then fermented by bacteria [7] producing short chain fatty acids (SCFAs). A high intake of fiber is recommended for diabetic patients. ...
... The profile and type SCFAs varied due to the type of fiber. The main SCFAs produced were acetate, propionate and butyrate [7]. The SCFAs concentration varied with the type of polysaccharides which are fermented, although generally the most SCFA is acetic acid and the least is butyric acid. ...
The objective of this study was to evaluate the hypoglycemic effect of modified water yam flour (MWYF). To prepare MWYF, purple, yellow and white water yam were autoclaved and cooled in refrigerator (repeted up to three times) prior to drying and milling. The hypoglycemic activities were evaluated by means in vivo test on alloxan induced diabetic rats, meal tolerance test (MTT) and short-chain fatty acids (SCFAs) analysis. A nested experimental design was employed in the experiment. The research showed that water yam modification by three cycle autoclaving-cooling treatment are able to increase resistant starch and dietary fiber content, thus able to decrease blood glucose level. After four week experiment, It was found that all MWYF exhibited ability to decrease blood glucose level in hyperglycemic rats as well as inhibit glucose absorption in MTT and increase SCFAs formation. The white MWYF exhibited the most significant hypoglycemic activity.
... These fibers have the ability to attach to cholesterol and triacylglycerols in intestines, aiding in their expulsion from body. This process contributes to reducing the levels of circulating cholesterol (Lunn and Buttriss, 2007). Consequently, there is also a decreased susceptibility to oxidation for less lipoprotein, thereby decreasing its impact on atherogenesis (Threapleton et al., 2013). ...
... Ripening also softens the fruit by degrading cell wall components like cellulose, glycans, and pectin, which contributes to the changes in texture and fibre content (Brummell & Harpster, 2001). However, certain complex carbohydrate may undergo conversion into fibre, resulting in an increase in the overall fibre level (Lunn & Buttriss, 2007). Fig. 5(e) illustrates that fibre content increased with longer incubation times. ...
... Benmoussa et al. (2007) found that higher amylose content promotes a lower digestion rate as amylose associates with V-type starch (Krishnan et al. 2021c) which is more resistant to hydrolysis by digestive enzymes like amylase (Shi and Gao 2011). The rapid retrogradation of amylose and its reassociation contribute to the increase in RS content in cooked starchy foods, leading to the formation of more RSIII, which is initially digestible but retrogrades to RS, less susceptible to α-amylase (Lunn and Buttriss 2007;Sajilata et al. 2006;Zhu et al. 2011). Amylose also interacts with other matrix components like amylose-lipid complexes (ALC), resisting starch breakdown by preventing hydration and blocking amylase penetration into starch granules (Cai et al. 2015;Kumar et al. 2018;Krishnan et al. 2021b). ...
Altering the digestibility of starch to enhance the resistance to digestion, specifically targeting the creation of resistant starch (RS), holds significant importance in the fields of agriculture, food, and nutrition. This modification not only restricts the amplitude of glycemic response but also promotes gut health. Traditionally, quantifying RS has relied on complex, time-consuming, and costly human digestion simulation assays. Acknowledging the association between starch digestibility and various factors, such as microstructure, gelatinization temperature, total starch (TS), total amylose, and amylopectin, this study aimed to establish a fundamental relationship among these explanatory variables and RS through the development of a forecasting model known as the starch quality matrix (SQM). Constructed using Pearson’s correlation, the SQM proved to be significant based on model statistics, and the regression model’s adequacy was confirmed through residual diagnosis. Notably, both TS and total amylose content exhibited a significantly positive impact on RS, with coefficients of 0.030 and 0.024, respectively. Model validation utilized root mean square error and mean absolute error. The correlation between RS and inherent glycemic potential was further verified through in-house developed in-vitro starch hydrolyzation kinetics. This study unveils, for the first time, a perspective on the relationship influencing starch digestibility and introduces the SQM tool. This tool is poised to facilitate future efforts in breeding high-RS rice varieties with a low glycemic index.
... Furthermore, the incorporation of unsaturated fats, particularly omega-3 fatty acids derived from sources such as nuts and avocados, exhibits anti-inflammatory properties and enhances insulin sensitivity in individuals with T2D [70]. The inclusion of soluble fibres in the diet contributes to the deceleration of glucose absorption, which is crucial for postprandial glucose management and overall glucose homeostasis [71,72]. Notably, dietary fibres modulate the gut microbiota, positively influencing metabolic health and reducing inflammation. ...
Chronic inflammation in type 2 diabetes (T2D), characterized by constitutively activated immune cells and elevated pro-inflammatory mediators along with hyperglycaemia and increased free fatty acids and branched chain amino acid levels, significantly alters the immuno-metabolic axis. Over the years, dietary intervention has been explored as an effective strategy for managing T2D. Evidence from experimental and clinical studies indicates that various diets, including Mediterranean, Nordic, Palaeolithic and ketogenic diets, increase insulin sensitivity, decrease gluconeogenesis, and adiposity, and exert anti-inflammatory effects, thus preserving immuno-metabolic homeostasis in individuals with T2D. Indian dietary sources are categorized as Sattvic , Rajasic , and Tamasic , depending on their impact on health and behaviour. The Yogic diet, commonly recommended during yoga practice, is predominantly Sattvic , emphasizing plant-based whole foods while limiting processed and high-glycaemic-index items. Yogic diet is also recommended for Mitahara , emphasizing mindful eating, which is attributed to calorie restriction. Adopting a Yogic diet, featuring low-fat vegetarian principles, strongly reduces inflammatory mediator levels. This diet not only ameliorates insulin resistance and maintains a healthy body weight but also regulates immunomodulation, enhances gut microbiome diversity and provides essential phytonutrients, collectively preventing inflammation. Although, preliminary studies show aforementioned beneficial role of Yogic diet in improving diabetes associated metabolic and inflammatory changes, precise cellular and molecular mechanisms are not yet understood. Hence, further studies are warranted to decipher the mechanisms. This review summarizes the multiple roles of Yogic diet and related dietary components in mitigating inflammation and enhancing glycaemic control in T2D.
... Inulin, the primary carbohydrate present in JA, has been shown to improve insulin sensitivity in both human and animal research. This might enhance the effectiveness of blood glucose management (Lunn & Buttriss, 2007). SCFAs, including propionate, are generated by the fermentation of inulin by gut bacteria. ...
The Jerusalem artichoke (JA), a plantrelated to sunflowers and native to North America, has long been valued for its versatility, especially during periods of food scarcity. This resilient crop serves multiple purposes, functioning as a vegetable, medicinal herb, grazing crop, and even a biofuel source. In recent years, interest in JA has grown, largely due to its high nutritional profile and associated health benefits. This review explores JA's nutritional composition, the benefits of its consumption, and its botanical and agricultural characteristics. Additionally, the various applications of JA in the food industry are discussed, including its use in dairy products, snacks, baked goods, beverages, and functional foods. This review also examines the processing techniques involved in harvesting JA, extracting its valuable components, and incorporating it into food products. Notably, JA is a rich source of fiber and minerals, and incorporating it into food products not only enhances their nutritional value but also improves fermentation processes, lowers the glycemic index, and enhances sensory properties, all while reducing production costs. However, several challenges remain in JA production. These include optimizing growing conditions, addressing high labor costs, developing suitable machinery, determining the ideal harvesting time, increasing pest resistance, identifying suitable packaging materials, and developing sustainable production strategies. These challenges require further research to fully unlock JA's potential as a valuable crop.
... Notably, the content of antinutrients such as phytates, oxalates, and tannins, in mushrooms are insignificant to restrict absorption of minerals [70][71][72] . In this regard, mushrooms are distinguished mineral contenders with high bioavailability in human system. ...
Mushrooms are not only delicious additions to various dishes but also possess several health benefits due to their diverse nutritional composition. they are a good source of essential nutrients including protein, vitamins, minerals, and dietary fibre, and are low in fats and calories. comprehensive studies have been carried out with respect to the nutritive quality of wild and cultivated mushrooms. in recorded history, the purpose of mushroom cultivation was to meet household consumption and gradually, the combination of their nutritional quality and potential health benefits, and the growing interest in functional foods and natural remedies has led researchers to expand their focus towards nutraceutical innovation. the review highlights the utilitarian characteristics of mushrooms gaining popularity as source of nutraceuticals. it summarizes the various factors influencing secondary metabolism. it also identifies knowledge gaps and proposes potential area where more research is needed for optimal use of their potential. Understanding the significance and potential applications of mushrooms can contribute to the development of new products and formulations that can stimulate economic growth and expand the market for mushroom-based nutraceuticals. © 2025 Beijing academy of Food Sciences. Publishing services by Elsevier b.V. on behalf of Keai communications co., Ltd. this is an open access article under the cc bY-Nc-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
... This may be attributed to the ingredients such as palm oil, animal foods and vegetables used in the preparation of the soups which were not good sources of carbohydrates. The little carbohydrate observed in the soups might have been contributed by the vegetables in the soups which contain indigestible carbohydrates (Lunn & Buttriss, 2007;Slavin, 2013). Ani et al., (2012) revealed that a typical Nigerian soup contains little amount of carbohydrates and so, is consumed with carbohydrate-based meals (Oboh & Olumese, 2010). ...
... Moreover, enhanced reabsorption of bile components and upregulation of cholesterol synthesis are also the contributing factors towards hypercholesterolemia [101]. It is commonly recognized that dietary fibers like cellulose, pectin, and hemicellulose which are mostly present in dates, can bind to cholesterol and triacylglycerols in the colon to aid in their removal, hence reducing blood cholesterol levels [102,103]. As a result, concentration of lipoproteins in the blood declines, which lowers the risk of atherogenesis [104]. ...
Senescence, often known as ageing, is a condition of decline that shows itself as a decrease in fertility and survival at older ages. Ageing theory suggests that ageing evolves as a function of life history optimization or because of mutation pressure, depending on the degree of externally imposed mortality and shocks to fertility. An important key factor to many aging-related disorders (ARDs), such as hypertension, myocardial infarction, atherosclerosis, osteoporosis, cancer, and neurodegenerative diseases like Alzheimer’s and Parkinson’s disease, is ageing, a process influenced by countless biological and genetic pathways. While there have been significant advancements in therapeutics for age-related disorders, nutritional therapy, encasing various products from natural sources is recommended for durable and fruitful treatment. Numerous health advantages of the date palm, Phoenix dactylifera , have been well-documented. These include antioxidant, anti-inflammatory, cardioprotective, and neuroprotective activity. Phytochemical analysis of date palm demonstrates a lot of beneficial nutraceuticals that can ameliorate ARDs like polyphenols, phytosterols, carotenoids, flavonoids, terpenoids, fatty acids, carbohydrates, vitamins, and amino acids etc. The major signaling and molecular pathways by which these phytoconstituents exert their anti-ageing effects include terminating inflammation by blocking the release in of IL-6, TNF-α and clearance of Aβ plaques for neurodegenerative diseases; blocking ACE-II and HMG-CoA for cardio-protection; regulating RANK, p38MAPK-Runx2 pathways, and insulin-growth factor-1 (IGF-1) for osteoporosis. However, research on the benefits of date palm is still lacking. The purpose of this review is to shed light on the various biological activities of date palm in ARDs and to explore its remedial mechanisms.
... The main products are acetate, propionate, butyrate, H 2 , CH 4 , and CO 2 (Cummings et al., 1987;Macfarlane and Macfarlane, 1993;Williams et al., 2001). The proportion of acetate can reach approximately two-thirds of the produced SCFAs (Williams et al., 2001;Lunn and Buttriss, 2007), which is consistent with our results (Table 3). Due to the large number of microbial communities that are highly active in the cecum and proximal colon, the concentrations of almost all kinds of SCFAs were increased in the colonic and rectal digesta (Louis et al., 2007). ...
Corn (C), wheat (W), and paddy rice (PR) are important energy sources and are commonly used in feed production for swine. This study mainly focuses on the variation and regularities of microbiota and metabolites in the gastrointestinal tract (GIT) of pigs in response to C, W, and PR. A total of 18 pigs were allotted into three dietary groups with six replicated pigs and received diets containing C, W, or PR as the sole energy source, respectively. The results showed that digestive parts significantly affected the diversity of microbial communities. Cereal grain sources significantly influenced the β-diversity of microbial communities in the colon and rectum. Campylobacterota and Proteobacteria are mainly distributed in the duodenum, Lactobacillus in the jejunum, and Bacteroidota in the colon and rectum. The W diet increased the Bacteroidota, Spirochaetota, and Prevotellaceae_NK3B31_group abundances and showed the highest concentrations of all short-chain fatty acids (SCFAs) in the hindgut. Fibrobacterota, Bacteroidota, Spirochaetota, Prevotellaceae_NK3B31_group, Prevotella, and Treponema in the colon or rectum were positively correlated with acetate, propionate, butyrate, and total SCFAs. These findings suggested that aerobic bacteria and facultative anaerobes in the foregut will gradually be replaced by anaerobes in the hindgut. The W diet had the best fermentability and was beneficial to the colonization of microbial communities that mainly used carbohydrates. The hindgut flora of the PR diet group may be more balanced with fewer potential pathogenic bacteria. Many microbial communities have been identified to contribute positively to the SCFA production of the hindgut. Collectively, our study revealed the spatial variation regularities of GIT microbial communities in an adult pig model and provided new insights into GIT microbiota and responses of metabolites to cereal grain diets.
... Among carbohydrates, starch is the primary component in buckwheat seeds which is mainly stored in the endosperm region. Buckwheat carbohydrates contain 84.5% starch, 2.1% non-starch polysaccharides and 0.4% sugars [87]. Average total starch content reported for common buckwheat flour (73.69%) is higher than the Tartary buckwheat flour (70.22%) [88]. ...
The human population is growing and alternate food options are needed to provide food and nutritional security to mankind. Reduced agricultural output as a result of climate change and increased demand for grains because of continuous population growth have created a gap between demand and supply of food. Buckwheat is a pseudocereal crop plant with high nutritional value that can be included as an alternate food in our diet. It is a traditional crop plant grown in the high mountains of the Himalayas for food as well as fodder. It completes its life cycle in 3-4 months, so is mostly grown as a second crop in between main crops like maize and barley. It also acts as a green manure by improving the phosphorus content of the soil. Buck-wheat has high nutritional value as it is rich in essential amino acids, vitamin B, trace elements, and other nutrients. The main bioactive compounds identified in buckwheat are rutin, quercetin, isoquercetin, d-chiroinositol, resveratol, and vitexin, which are responsible for its pharmacolog-ical properties. Research focused on value addition by exploring its nutritional, pharmaceutical, and other alternative uses of commercial importance, is needed for reviving buckwheat cultiva-tion practices and its conservation. Considering the multifarious applications of buckwheat, this review summarizes the currently available knowledge on the agronomic and nutraceutical sig-nificance of buckwheat to project its value as a future crop in the avenue of agriculture and functional food
... Yogurt and dairy products lack any natural fiber content. Fiber is primarily found in the cell walls of fruits, grains, seeds, and vegetables [37]. Various types of fiber from different sources are incorporated into dairy products due to their capacity to hold water and enhance production yields. ...
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... Therefore, the noodles made from PSS, which contains the highest content of SDS and RS, can be used in our daily diet to promote our health because SDS and RS have a positive effect on human health, such as preventing obesity and diabetes, controlling blood glucose and cholesterol levels, and preventing colon cancer (Zhang & Hamaker, 2013;Meenu & Xu, 2019;Pinyo et al., 2024). Likewise, RS can serve as an alternative source of dietary fibre to increase dietary fibre intake, since individuals typically struggle to reach the recommended daily intake of 20-40 g of dietary fibre for optimal health (Lunn & Buttriss, 2007). ...
Noodles are generally made from rice flour, wheat flour or mungbean starch. Interestingly, pineapple stem starch (PSS), an alternative starch derived from pineapple stems as agricultural waste, has not yet been investigated for noodle production. The noodles were then prepared in different ratios of commercial rice flour and PSS (100:0, 70:25, 50:50, 25:75 and 0:100) to investigate the effects of PSS on noodle qualities and properties including physical properties, cooking quality, in vitro starch digestibility and sensory attributes. The results showed that high PSS content had a positive effect on the structure and textural properties of noodles by increasing the network structure, hardness and chewiness, resulting in good sensory quality, which could be due to the high amylose content (30.56%) of PSS. However, the optimal cooking time and the cooking loss of the cooked noodles increased with an increasing proportion of PSS. In addition, noodles with a high PSS content had a higher content of slowly digestible starch and resistant starch, which can have a positive effect on our health. Our results suggest that PSS, an alternative starch from agricultural waste, can replace rice flour to develop better‐quality gluten‐free noodles. Similarly, PSS‐based noodles with a high resistant starch content could benefit human health by lowering the glycemic index and reducing the risk of non‐communicable diseases.
... Carbohydrates in the human diet can be categorised into three main groups, which are sugars, starch and non-starch polysaccharides. These carbohydrates are responsible for being the primary source of energy as it provides around 50-70% of energy intake (Lunn & Buttriss, 2007). The seeds of M. balsamina (Table 1) were found to contain the greatest percentage of carbohydrates (67.84%) in comparison with the fruit flesh, leaves and fruit pericarp which contained 49.61, 43.44 and 42.91%, respectively. ...
Malnutrition is a global issue that affects both children and adults irrespective of their socio-economic status. It is therefore important to find various means to tackle malnutrition. This is especially important as undernutrition and overnutrition can be linked to a variety of non-communicable diseases (NCDs). Therefore, this study aimed to gather more insight into the nutritional and phytochemical quality of Momordica balsamina leaves and fruit (fruit pericarp, fruit flesh and seeds). The results showed that M. balsamina had a nutritional composition that would be advantageous to the human diet. The nutritional quality was verified by the presence of a high protein percentage across all samples (19.72–29.08%), with the leaves containing the highest protein content (29.08% ± 0.77). There was also a low-fat content present across all samples which ranged from 1.03% to 2.40%. The ash content indicated the presence of total minerals to be adequate (2.93–21.16%), where the pericarp had the highest ash quantity (21.16% ± 0.09). Overall, the moisture levels were low (7.11–13.40%); with M. balsamina seeds containing the highest carbohydrate content (67.84% ± 0.30). Moreover, rich in the major phytoconstituents, M. balsamina extracts were found to contain alkaloids, saponins, cardiac glycosides, steroids and triterpenoids. Based on these findings, it can be deduced that the incorporation of M. balsamina into an individual’s diet could prevent diseases associated with malnutrition and could be used to supplement the human diet in managing certain NCDs.
... POS is an addition to dietary fibre in the form of functional fibre. It is extracted in an industrial process towards selected beneficial chemical compounds contained in pectin, which affect the health of the organism [136]. The functional fibre includes: vicus fibre -lowering glucose and cholesterol levels and fermentable fibre -affecting colon health and insoluble fibre stimulating peristalsis and reducing the number of constipations [137]. ...
... Chicory was used as an anti-hepatotoxic, antiulcerogenic, anti-inflammatory, digestive, diuretic, depurative, alexiteric, and tonic agent (Nandagopal and Kumari, 2007). In particular, inulin is one of the beneficial components in chicory that can regulate appetite and lipid-to-glucose metabolism (Lunn and Buttriss, 2007). It has also been shown that chicory can promote the growth of useful microbes (Xu et al., 2003) and inhibit gut pathogenic bacteria growth (Flickinger et al., 2003). ...
... Polysaccharides are not only the basic building blocks of life, but they also mediate a variety of biological signals such as cell-cell communication, immunological recognition, and mitogenesis [14]. Furthermore, the Food and Agriculture Organization (FAO) classifies certain indigestible plant polysaccharides as dietary fibers [15]. Plantderived polysaccharides are less harmful to human and animal cells than synthetic ones. ...
The present study was aimed to evaluate the antioxidant, anticancer activity and in-silico analysis of fucoidan extracted from the brown seaweed Padina boergesenii (SF-PB). The overall dry mass of the isolated SF-PB and sulphate residues was found to be 4.9 ± 0.12 % and 17.72 ± 0.25 % respectively. The Fourier Transform Infrared Spectroscopy (FTIR), X-Ray diffraction analysis (XRD), Nuclear Magnetic Resonance (NMR) Spectroscopy, High-performance liquid chromatography (HPLC), and Electrospray Ionisation Mass Spectrometry (ESI-MS) are used to further characterize the fucoidan. The antioxidant assays results showed significant antioxidant activity in a dose-dependent manner. The highest antioxidant activity was observed in the 2,2-diphenyl-1-picrylhydrazyl (DPPH)-76.75 %, Reducing power-66.55 %, 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) -(ABTS)-70.55 %, Hydrogen peroxide (H2O2)-59.9 %, Nitric oxide, and Total antioxidant scavenging (TAC) -68.92 % at 1000 μg/mL with an IC-50 value of 55.62, 59.70, 57.43, 64.40, 61.88 and 60.73 respectively. The cytotoxic effect of SF-PB on human cervical carcinoma cells (HeLa) demonstrated a significant percentage of inhibition 54 % at 40 μg/mL. Fucoidan IC 50 value against cancer cells was determined and found to be 38 μg/mL. Further, the apoptotic staining analysis depicted that fucoidan acts on HeLa cells and induces apoptosis through nuclear fragmentation, inhibition of the cell cycle at the G1 phase, and also with a high level of ROS production. Furthermore, Mesocyclops leuckarti copepod showed no toxicity when treatsed with fucoidans at a concentration of 250 μg/mL (100 % survival), demonstrating that fucoidan are not hazardous and are environmentally benign. In a docking investigation, fucoidan demonstrated the highest binding affinity against apoptotic proteins. Fucoidan may be an alternative for patients with cervical cancer. The findings showed that isolated fucoidan from P. boergesenii has substantial antioxidant and anticancer effects.
... Through this process, bile acids are utilized and are not allowed for reabsorption. So, on one hand, bile acid synthesis occurs at the expense of cholesterol present in the body, and on the other hand, it indirectly helps in reducing the blood cholesterol level (63). ...
Meat is a rich source of high biological proteins, vitamins, and minerals, but it is devoid of dietary fiber, an essential non-digestible carbohydrate component such as cellulose, hemicellulose, pectin, lignin, polysaccharides, and oligosaccharides. Dietary fibers are basically obtained from various cereals, legumes, fruits, vegetables, and their by-products and have numerous nutritional, functional, and health-benefiting properties. So, these fibers can be added to meat products to enhance their physicochemical properties, chemical composition, textural properties, and organoleptic qualities, as well as biological activities in controlling various lifestyle ailments such as obesity, certain cancers, type-II diabetes, cardiovascular diseases, and bowel disorders. These dietary fibers can also be used in meat products as an efficient extender/binder/filler to reduce the cost of production by increasing the cooking yield as well as by reducing the lean meat content and also as a fat replacer to minimize unhealthy fat content in the developed meat products. So, growing interest has been observed among meat processors, researchers, and scientists in exploring various new sources of dietary fibers for developing dietary fiber-enriched meat products in recent years. In the present review, various novel sources of dietary fibers, their physiological effects, their use in meat products, and their impact on various physicochemical, functional, and sensory attributes have been focused.
... Starch is made up of glucose polymers that are either straight chain (amylose) or branched (xylose) (amylopectin). Non-starch polysaccharides are a diverse category of chemicals that aren't broken down by human digestive enzymes [1]. Starches found in potatoes, rice, and bread, as well as dietary fibres, are examples of complex carbohydrates. ...
Simple sugars, complex polysaccharides, and dietary fibres are all examples of dietary carbohydrates. A healthy diet should consist of more complex and less added carbohydrates. Dietary fibre is a non-digestible carbohydrate that is not digested and absorbed by the body but is required for satiety and bowel motility. Dietary fibre contains cellulose, hemicellulose, pectins, gums, mucilages, and lignin, which are resistant to enzymatic digestion. Various components of dietary fibre include arabinoxylan, inulin, β-glucan, pectin, bran, and resistant starches. Dietary fibre is a carbohydrate that resists digestion and absorption in the large intestine and may or may not be fermented by bacteria. Short chain fatty acids (SCFAs) are produced in the gut by the breakdown of fibre by intestinal microorganisms and offer energy calories (2 kcal/g). Dietary guidelines recommend increasing the dietary fibre intake since a high fibre intake provides health benefits and prevents dietary and life-style diseases. The aim of the present review article is to understand and suggest better dietary carbohydrates containing high fibre with low glycemic index for the prevention of diabetes, obesity and lifestyle diseases. The different types of carbohydrates in the diet need further recommendation to elucidate its function in health and diseases.
... SCFAs have many beneficial effects on human health, such as lowering cholesterol levels and treating obesity and diabetes (Gutiérrez & Tovar, 2021). In addition, Lunn & Buttriss (2007) summarised the recommended daily intake of about 20-40 g of dietary fibre for health. Individuals, on the other hand, typically have difficulty achieving this daily amount of dietary fibre. ...
Amylose has the ability to form inclusion complexes with lipids and is resistant to enzymatic hydrolysis. This research aimed to explore the impacts of different healthy edible oils, i.e., coconut oil (CO), rice bran oil (RO), palm oil (PO), and soybean oil (SO) on the in vitro starch digestibility and physical properties of rice starch and rice flour. Each edible oil (10% w/w) was transferred to rice starch and rice flour and cooked at 95 °C for 8 min. The contents of rapidly digestible starch and resistant starch in both cooked rice starch and rice flour were reduced and increased, respectively, by the addition of all edible oils, especially the CO and PO. The cooked rice starch and rice flour with added CO and PO had higher melting temperatures and dissociation enthalpies of the amylose‐lipid complex (ALC) and V‐type crystalline order than those with RO and SO inclusion. The results suggest that the high amounts of saturated fatty acids in CO and PO favour the formation of stable ALC, which limits the starch digestibility of cooked rice starch and rice flour. ALC products could be used as an alternative functional food ingredient to improve our health.
... Carbohydrates, which provide 50-70% of energy intake, are divided into three main groups in human nutrition. These are sugars, starch and non-starch polysaccharides (Lunn and Buttriss, 2007). Table 3 show the carbohydrates contents of milk samples. ...
Malnutrition and micronutrient deficiencies are observed among people in many developing countries. The high cost of cow's milk and poverty make it difficult for people to access nutritious food. For this reason, low-cost foods that can be an alternative to cow's milk are important. In addition, the fact that cow's milk causes lactose intolerance, high cholesterol, constipation and bloating in some individuals has led people to other alternatives. Apart from these, alternatives for vegan individuals have begun to be considered. All these reasons have increased the demand for alternative milk of plant origin worldwide. Plant-based milks have been the subject of research with different names in the literature. For example: vegetable milk, non-dairy milk, imitation milk, dairy substitute. This review is focused on comparing nutrient composition of cow's milk and plant-based milk alternatives.
... Resistant starch has the ability to escape digestion to reach the colon relatively intact (Maki et al., 2012). Resistant starch has characteristics of both soluble and insoluble fibers and is considered a prebiotic fiber (Lunn & Buttriss, 2007). High-amylose corn contain higher levels of resistant starch compared to regular corn (Bendiks et al., 2022). ...
Soluble arabinoxylan, derived from Zea mays L. (corn), is a novel fiber that presents significant potential to enrich the range of dietary fibers available for human consumption. This review explores the composition, structure, and properties of soluble corn arabinoxylan, shedding light on its health benefits and advantageous functionalities in food products. As a prebiotic fiber, corn arabinoxylan selectively promotes the growth of beneficial gut microflora, leading to the production of short-chain fatty acids known for their positive influence on digestive health and immunity. Corn arabinoxylan is a valuable option for creating fiber-rich and more appealing food options. It also offers functional and nutritional benefits for various food formulations, particularly in low-fat or reduced-calorie products. As the scientific community explores its potential applications and health effects, corn arabinoxylan stands as an attractive addition to promote digestive wellness and enhance the overall nutritional profile of various food products.
... Microalgae-derived polysaccharides have been studied for their antihyperglycemic activity since it slows down gastric emptying and the absorption of glucose in small intestines and protects pancreatic β-cells [82,220,221]. High-glucose high-fat diet, D-gal, and STZ-induced male Kunming diabetic mice supplemented with 150 or 300 mg/kg of C. pyrenoidosa polysaccharides (CPP) for 4 weeks were observed to have improved BW and insulin levels [154]. Additionally, glucose uptake was enhanced in mice supplemented with the higher dosage, performing better than metformin which was included as a positive control in this study. ...
Diabetes mellitus is a metabolic disorder characterized by hyperglycemia due to impaired insulin secretion, insulin resistance, or both. Oxidative stress and chronic low-grade inflammation play crucial roles in the pathophysiology of diabetes mellitus. There has been a growing interest in applying natural products to improve metabolic derangements without the side effects of anti-diabetic drugs. Microalgae biomass or extract and their bioactive compounds have been applied as nutraceuticals or additives in food products and health supplements. Several studies have demonstrated the therapeutic effects of microalgae and their bioactive compounds in improving insulin sensitivity attributed to their antioxidant, anti-inflammatory, and pancreatic β-cell protective properties. However, a review summarizing the progression in this topic is lacking despite the increasing number of studies reporting their anti-diabetic potential. In this review, we gathered the findings from in vitro, in vivo, and human studies to discuss the effects of microalgae and their bioactive compounds on diabetes mellitus and the mechanisms involved. Additionally, we discuss the limitations and future perspectives of developing microalgae-based compounds as a health supplement for diabetes mellitus. In conclusion, microalgae-based supplementation has the potential to improve diabetes mellitus and be applied in more clinical studies in the future.
... Another potential suggested mechanism is the fermentation of fiber into butyrate produced by gut microbiota, butyrate is a short-chain fatty acid that exhibits essential homeostatic properties thus preventing/inhibiting carcinogenesis (Gonçalves & Martel, 2013;Bultman, 2014). Benefits associated with the ingestion of fiber involve reducing LDL (low-density lipoproteins) cholesterol levels and insulin levels and decreasing postprandial blood glucose (Lunn & Buttriss, 2007). Moreover, evidence indicates that fiber induces a chemoprotective effect on cancer propagation and metastasis (Papandreou et al., 2015). ...
Agricultural by-products are relevant sources of valuable bioactive compounds, such as fiber, which its regular ingestion is associated with health benefits. This study evaluated the chemical, microbiological, and sensory properties of ice cream using the sugarcane bagasse as a partial fat replacer and fiber-enrichment component. Three ice cream formulations containing 15% (T1); 20% (T2) and 25% (T3) of sieved dried bagasse fiber were produced and compared against a control ice cream (C) without including the by-product. Fat content reduction was 53.40%, 78.88% and 81.99%, respectively; and, the total dietary fiber values increased 14.2%, 19.0% and 24.3%, respectively. Microbiological parameters of all ice cream formulations complied with the requirements established in the Ecuadorian standard for ice creams - NTE INEN 706:2013 and the limits for the mold and yeast count included in the Argentine Food Code. Compared with the control sample (C), formulation T1 did not show a significant statistical difference (p > 0.05) for four out of the five sensory parameters assessed (appearance, texture, flavor, and general acceptance, except taste) using a 9-point structured hedonic scale. The bagasse fiber resulted in a promising food ingredient suitable for reducing fat content and increasing fiber value.
... The main energy source of the human diet is contributed by carbohydrate. Carbohydrate is almost exclusively derived from plantoriginated food (Lunn & Buttriss, 2007). The amount of carbohydrate in the pulp (3.34%) of Malaysian avocado was lower than the peel (19.53%) and seed (35.27%). ...
... In addition, the eggshells contained traces of albumen, which has a protein content of 90% on dry basis (Campbell, Raikos, & Euston, 2003). The percentage of crude fiber was low; traces of uronic acids and dermatan sulfate present in eggshell and membranes could be considered fiber (Lunn & Buttriss, 2007;Nakano, Ikawa, & Ozimek, 2003). As expected, the calcium content of EP was high (36.7 ± 0.9 g/100 g) and similar to values reported by other authors (34-38 g) (Al-awwal & Ali, 2015; Masuda & Hiramatsu, 2007). ...
... Dietary fibre is the indigestible portion of plant foods, it has a lots of health benefits and is essential in reducing risk of chronic diseases, obesity and cardiovascular disease [29]. The health benefits of dietary fibre could be attributed to its ability to reduce absorption of sugar, physiological activities of its fermented products in the large intestine and its phytochemical components which may exert antioxidant effect [30]. "The decrease in the value obtained for the boiled sample for the soluble fibre may be as a result of the soluble fibre being dissolved in water during boiling. ...
Aims: To assessing the effect of boiling and fermentation on Proximate, mineral, dietary fibre and phytochemical compositions of the raw and processed Lentinus squarrosulus mushroom. Study Design: The mushroom was cultivated, processed into boiled and fermented flour and then analysed. Place and Duration of the Study: Department of Food Science and Technology, the Federal University of Technology, Akure, Ondo State and Department of Food Technology, The Federal Polytechnic, Ado Ekiti, between February 2020 and March 2022. Methodology: Lentinus squarrosulus spawn was obtained and grown into edible mushroom. The mushroom was divided into three, two portions were processed into boiled and fermented mushroom and the third one was used as control. The three samples were analysed for proximate, mineral, dietary fibre and phytochemical compositions. Results: The proximate composition revealed that moisture content ranged between 10.78-11.66%, ash 5.58-6.11%, fat 3.93-5.10%, crude fibre 6.79-7.29%, protein 16.88-20.53%, carbohydrate 51.24-53.88% and the energy value 321.41-330.15 kcal/100 g. Fermentation helped to improve the protein content of the sample. Mineral composition revealed that the samples were significantly different (p<0.05). Fermented sample had higher value in sodium, phosphorus, magnesium and iron, boiled sample was high in calcium and selenium while raw mushroom was high in manganese and zinc. Boiled sample has the least soluble fibre but high in insoluble fibre, this may be as a result of the soluble fibre being dissolved in water during boiling, but fermentation improved the soluble fibre content. The phytochemical composition revealed that fermentation improved the saponin and cardiac glycoside, boiling improved the terpenoid and cardiac glycoside while phlobatannin was only present in a small quantity in raw sample. Conclusion: Fermentation and boiling process helped to improve some nutrients in the processed mushroom flour and they can be used as food supplements.
... [1] In 1982 Englyst and colleagues discovered a portion of starch that remained after enzymatic hydrolysis when developing an in vitro test for non-starch polysaccharides. [2] Further research found that these starches might act as a substrate for microbial fermentation resulting in the formation of hydrogen, carbon dioxide, methane, and short-chain fatty acids (SCFA) such as acetate, propionate, and butyrate. [3] Following that, a group of European Union-funded investigators defined RS as the total quantity of starch that resists digestion in the small intestine of healthy people. ...
A significant percentage of the world population suffers from noncommunicable diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to unhealthy food habits. There is an association between the ingestion of carbohydrate-dense food products and diabetes and obesity. Resistant (RS) starch is chemically tolerable to the digestion
process in the human gut. RS has several health benefits such as hypoglycemic effects, hypocholesterolemic effects, acting as a prebiotic, prevention of colonic cancers. Most of the inherent characteristics of RS such as high gelatinization temperature, favorable color, prebiotic properties, and good extrusion qualities make it suitable to use as a functional ingredient. Incorporating RS into food products is one of the strategies food scientists
implement to lower the Glycemic Index (GI) and Glycemic Load (GL) of the food products. When carefully scrutinizing the plant-based bio-sphere, many potential food sources are enriched in resistant starches. Different processing techniques can be used to alter RS characteristics, such as granule morphologies, crystalline patterns, changes in the organizational groups, and increase the amount of RS. Therefore, this review focused on resistant starch
sources, their health benefits, the effect of processing techniques on resistant starch, potential applications in the dynamic food industry, and future trends.
... [1] In 1982 Englyst and colleagues discovered a portion of starch that remained after enzymatic hydrolysis when developing an in vitro test for non-starch polysaccharides. [2] Further research found that these starches might act as a substrate for microbial fermentation resulting in the formation of hydrogen, carbon dioxide, methane, and short-chain fatty acids (SCFA) such as acetate, propionate, and butyrate. [3] Following that, a group of European Union-funded investigators defined RS as the total quantity of starch that resists digestion in the small intestine of healthy people. ...
A significant percentage of the world population suffers from non-communicable diseases (NCDs) such as diabetes, cardiovascular diseases, cancers, and obesity due to unhealthy food habits. There is an association between the ingestion of carbohydrate-dense food products and diabetes and obesity. Resistant (RS) starch is chemically tolerable to the digestion process in the human gut. RS has several health benefits such as hypoglycemic effects, hypocholesterolemic effects, acting as a prebiotic, prevention of colonic cancers. Most of the inherent characteristics of RS such as high gelatinization temperature, favorable color, prebiotic properties, and good extrusion qualities make it suitable to use as a functional ingredient. Incorporating RS into food products is one of the strategies food scientists implement to lower the Glycemic Index (GI) and Glycemic Load (GL) of the food products. When carefully scrutinizing the plant-based bio-sphere, many potential food sources are enriched in resistant starches. Different processing techniques can be used to alter RS characteristics, such as granule morphologies, crystalline patterns, changes in the organizational groups, and increase the amount of RS. Therefore, this review focused on resistant starch sources, their health benefits, the effect of processing techniques on resistant starch, potential applications in the dynamic food industry, and future trends.
This review highlights the latest research on dietary fibre (DF) applications in meat and meat analogues, providing insights into their role in shaping future food innovations. DFs provide significant long-term health benefits, such as better gut health, lower cholesterol levels, and possible protection from metabolic diseases. They also enhance the texture, juiciness, and overall quality of plant-based meat alternatives (PMAs) and traditional meat products. Among the most effective fibres, cereal-derived fibres, fruit- and vegetable-derived fibres, and legume-based fibres have been shown to improve water-holding capacity (WHC) and emulsification properties, enhancing mouthfeel and juiciness. New processing methods, such as enzymatic hydrolysis and extrusion, can change how fibres work. By combining various fibre sources with innovative processing methods, the food industry can create meat and PMA products that are not only healthier but also tastier and more sustainable.
A healthy lifestyle and balanced diet are paramount for maintaining good health; as the adage goes, “health is wealth,” and prevention is preferable to cure. Numerous global studies highlight the significant role of dietary fibers (DFs) and complex carbohydrates in human health. Thus, enriching one’s diet with these elements becomes essential in safeguarding against various lifestyle-oriented diseases such as obesity, cardiovascular disease, diabetes, hypertension, constipation, and cancer. However, dietary fiber (DF) is a multifaceted dietary component comprising various nondigestible food constituents. Its physiological effects are closely tied to its physicochemical and functional properties. Different methods of obtaining DF from various sources result in distinct behaviors during gastrointestinal transit, influenced by their chemical composition and physicochemical characteristics. Complex carbohydrates, resistant to small intestine digestion, undergo bacterial fermentation in the large intestine. Consequently, DFs include complex carbohydrates, contributing to overall dietary complexity.
Dietary fiber, especially resistant starch (RS) Type 2 (RS2) found in high‐amylose maize starch (HAMS), is vital for gut health and helps prevent colon cancer. In contrast to most nutrients, dietary fiber is not degraded by the intestinal enzymes; it reaches the distal parts of the gut, where it is fermented by the gut microbiota into short‐chain fatty acids (SCFAs), such as acetate, propionate, and butyrate. SCFAs energize colonocytes, reduce inflammation, and enhance gut immunity. HAMS is absorbed in the colon, where it ferments to create SCFAs that feed good gut flora and have antiinflammatory and antiproliferative effects. RS2 in HAMS modulates gene signaling, activates tumor‐suppressor genes like tumor suppressor protein (p53), exhibits antidiabetic, cholesterol‐lowering, and antiinflammatory effects. Incorporation of RS2‐rich sources enhances gut barriers, decreases colorectal cancer biomarkers, and counteracts the negative impacts of low‐fiber Western diets, making HAMS a promising functional food for chronic disease prevention and health promotion.
People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases. These functional foods can offer, or have the potential to offer, different therapeutic actions treating cancers, cardiovascular and gastrointestinal diseases and diabetes.
Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods. The book concentrates on the development of processes behind new functional foods, covering many different new types and describing how any benefits of these foods might be improved through the production and processing stages. Relevant information regarding the health impacts of using functional foods is also provided.
Appropriate for food development researchers and the food production and processing industry, this book fills a gap by linking the existence of biotherapeutics and functional foods as a preventive strategy against several diseases.
Functional foods not only provide energy and nutrients to the body, but they also improve one or more other desirable functions in the body that either help promote health or reduce the risk of disease in the body. Nutrients work in several biochemical and metabolic pathways, and evidences show their neuroprotective effects for protecting against mitochondrial damage, oxidative stress, toxicity of β-amyloid and Tau, and cell death. There are studies assessing the effects of functional foods on dementia. This study aimed to evaluate the role of functional foods for the prevention of dementia. We review different studies and the mechanisms of functional foods. In the current chapter, we review studies on phenols, microalgae, fungi, grains, fibers, omega-3, vegetables, etc. Some other functional foods are described in other chapters. In sum, functional foods can have the protective roles in the body against dementia due to different properties such as antioxidant and anti-inflammatory properties.
Strawberries are a nutrient dense food rich in vitamins, minerals, non-nutrient antioxidant phenolics, and fibers. Strawberry fiber bioactive structures are not well characterized and limited information is available about the interaction between strawberry fiber and phenolics. Therefore, we analyzed commercial strawberry pomace in order to provide a detailed carbohydrate structural characterization, and to associate structures with functions. The pomace fraction, which remained after strawberry commercial juice extraction, contained mostly insoluble (49.1 % vs. 5.6 % soluble dietary fiber) dietary fiber, with pectin, xyloglucan, xylan, β-glucan and glucomannan polysaccharides; glucose, fructose, xylose, arabinose, galactose, fucose and galacturonic acid free carbohydrates; protein (15.6 %), fat (8.34 %), and pelargonidin 3-glucoside (562 μg/g). Oligosaccharides from fucogalacto-xyloglucan, methyl-esterified rhamnogalacturonan I with branched arabinogalacto-side chains, rhamnogalacturonan II, homogalacturonan and β-glucan were detected by MALDI-TOF MS, NMR and glycosyl-linkage analysis. Previous reports suggest that these oligosaccharide and polysaccharide structures have prebiotic, bacterial pathogen anti-adhesion, and cholesterol-lowering activity, while anthocyanins are well-known antioxidants. A strawberry pomace microwave acid-extracted (10 min, 80 °C) fraction had high molar mass (2376 kDa) and viscosity (3.75 dL/g), with an extended rod shape. A random coil shape, that was reported previously to bind to phenolic compounds, was observed for other strawberry microwave-extracted fractions. These strawberry fiber structural details suggest that they can thicken foods, while the polysaccharide and polyphenol interaction indicates great potential as a multiple-function bioactive food ingredient important for gut and metabolic health.
Starch is a natural copolymer with unique physicochemical characteristics. Historically, it has been physically, chemically, or enzymatically modified to obtain ad-hoc functional properties for its use in different applications. In this context, the use of starch-based materials in drug delivery systems (DDSs) has gained great attention mainly because it is cheap, biodegradable, biocompatible, and renewable. This paper reviews the state of the art in starch-based materials design for their use in drug-controlled release with internal stimulus responsiveness; i.e., pH, temperature, colonic microbiota, or enzymes; specifically, those orally administered for its release in the gastrointestinal tract (GIT). Physical-chemical principles in the design of these materials taking into account their response to a particular stimulus are discussed. The relationship between the type of DDSs structure, starch modification routes, and the corresponding drug release profiles are systematically analyzed. Furthermore, the challenges and prospects of starch-based materials for their use in stimulus-responsive DDSs are also debated.
Amaç: Bu çalışmada, kontrol (K); kuru bakla (BK), kuru börülce (BRL), kereviz (KRVZ) ve enginar (EN) püreleri kullanılarak üretilen beş farklı set tipi yoğurdun bazı kimyasal ve mikrobiyolojik özellikleri incelenmiştir. Materyal ve Yöntem: 5 farklı üretim olarak yürütülen çalışmada; enginar (EN), kuru bakla (BK), kuru börülce (BRL), kereviz (KRVZ) ve kontrol (K) grubu örneklerde depolamanın 1., 7., 14., 21. ve 28. günlerinde bazı kimyasal ve mikrobiyolojik analizler yapılmıştır. Araştırma Bulguları: Analizlerden elde edilen bulgular ışığında püre haline getirilen sebze ilavesinin yoğurtlarda total fenolik bileşik miktarını arttırdığı görülmüş; protein miktarını, asitlik miktarını ve yoğurt bakterilerinin sayısını etkilediği belirlenmiştir. Sonuç: Elde edilen bütün bulgular ışığında püre haline getirilen sebzelerin yoğurdun kimyasal ve mikrobiyolojik özelliklerini etkilediğini belirlenmiştir.
Quantification of Resistant starch, Non-Resistant Starch and Total Starch Content of Some Processed Foods Sold in Enugu Metropolis: http://www.doi.org/10.26538/tjnpr/v7i4.21 | Tropical Journal of Natural Product Research (TJNPR) https://www.tjnpr.org/index.php/home/article/view/1890
Undoubtedly, it is important to remain vigilant and manage invasive grasses to prevent their spread and mitigate their negative impact on the environment. However, these aggressive plants can also play a beneficial role in certain contexts. For example, several invasive grasses provide valuable forage for livestock and have disease control potential. Therefore, a research experiment was conducted to explore the pros and cons of this approach, not only for surrounding vegetation but also for human and animal disease control. The study is primarily focused on developing livestock feed, plant-derived herbicides, and an understanding of the phytotoxic effects of invasive species. All plant parts of Cenchrus ciliaris L., Polypogon monspeliansis L., and Dicanthium annulatum (Forssk.) Stapf, were tested for their phyto-chemical screening, proximate, and toxicity analysis which was caused by the methanolic extract of these grass species. Qualitative phytochemical screening tests were performed for proximate composition analysis and toxicity assessment essays. The phytochemical analysis revealed the positive results for alkaloids, flavonoids, coumarins, phenols, saponins, and glycosides, while negative for tannins. Comparison of proximate analysis intimated maximum moisture (10.8%) and crude fat (4.1%) in P. monspeliensis, whereas maximum dry matter (84.1%), crude protein (13.95%), crude fiber (11%), and ash (7.2%) in D. annulatum. Five (10, 100, 500, 100, 10,000 ppm) and three (10, 1000, 10,000 ppm) different concentrations of methanolic extract prepared from C. ciliaris, P. monspeliansis, and D. annulatum were used respectively for root inhibition and seed germination essay. Furthermore, three different concentrations (10, 30, 50 mg) of plant fine powder were used for sandwich method test. There was a significant decline in the growth rate of experimental model radish seeds (P > 0.005), and results from sandwich method tests showed suppressed growth of root hairs, inhibiting the anchoring of the radish seed. In comparison, results manifest that; P. monspeliansis indicated an upsurge of inhibition (66.58% at 10,000 ppm), D. annulatum revealed soar germination (75.86% in controlled conditions), and C. ciliaris exhibited dramatic shoot up of inhibition because of sandwich method test (14.02% at 50 mg). In conclusion, although grasses are toxic, it is important to consider the beneficiary account.
Introduction
In 2018, The World Cancer Research Fund (WCRF)/American Institute for Cancer Research (AICR) published ten evidence-based Cancer Prevention Recommendations designed to reduce the risk of cancer via improved lifestyle behaviours. In 2019, Shams-White and colleagues created the “2018 WCRF/AICR Score” which aimed to standardise how adherence to these recommendations is assessed. The standardised scoring system includes seven of the recommendations concerning weight, physical activity and diet, with an optional eighth recommendation on breastfeeding. To promote transparency and reproducibility, the present paper describes the methodology for operationalisation of the standardised scoring system in the UK Biobank.
Methods
UK Biobank recruited >500,000 individuals aged 37–73 years, between 2006 and 2010. In 2021, we held a workshop with experts which aimed to reach consensus on how to operationalise the scoring system using data available within UK Biobank. We used data on anthropometric measurements, physical activity and diet to calculate adherence scores. 24 h dietary assessment data were used to measure adherence to the following recommendations: “Eat a diet rich in wholegrains, vegetables, fruit, and beans”, “Limit consumption of “fast foods” and other processed foods high in fat, starches or sugars” and “Limit consumption of sugar-sweetened drinks”; food frequency questionnaire data were used to assess adherence to “Limit consumption of red and processed meat” and “Limit alcohol consumption”. Participants were allocated points for meeting, partially meeting or not meeting each recommendation, using cut-offs defined in the standardised scoring system.
Results
At our workshop, discussions included the use of national guidelines to assess adherence to the recommendation on alcohol consumption, as well as challenges faced including defining the adapted ultra-processed food variables. A total score was calculated for 158,415 participants (mean 3.9 points, range 0–7 points). We also describe the methodology to derive a partial 5-point adherence score using data from the food frequency questionnaire in 314,616 participants.
Conclusion
We describe the methodology used to estimate adherence to the 2018 WCRF/AICR Cancer Prevention Recommendations for participants in the UK Biobank, including some of the challenges faced operationalising the standardised scoring system.
Dietary fibre is a food component, which has an important role in human health. Dietary fiber consumption promotes cardiovascular health, weight management, and other benefits. Indonesia has an abundance of natural food ingredients, making it easy to meet human dietary fiber requirements. Non-flaky crackers are a bakery product such as snacks with no layers inside and have a neutral or slightly sweet and salty favour. Some natural ingredients added to non-flaky crackers are green bean, microalgae, citrus seeds, broccoli co-products, Hibiscus sabdariffa residue and blackcurrant pomace. The addition of natural ingredients can increase the nutrition and organoleptic quality of non-flaky crackers. Keywords: Dietary fibre; natural ingredients; non-flaky crackers; nutrition content; organoleptic ABSTRAK Serat pangan merupakan komponen pada makanan yang memiliki peran penting bagi kesehatan manusia. Konsumsi serat pangan dapat membantu meregulasi kesehatan kardiovaskular, menyeimbangkan berat badan dan kesehatan lainnya. Indonesia memiliki keberagaman bahan pangan alami yang berlimpah, oleh karena itu mudah untuk memenuhi kebutuhan serat pangan bagi manusia. Non-flaky crackers adalah produk bakery berupa snack, yang tidak memiliki lapisan di dalamnya dan memiliki rasa netral, atau sedikit manis dan asin. Beberapa bahan yang dapat ditambahkan pada non-flaky crackers untuk meningkatkan kadar serat diantaranya adalah kacang polong, mikroalga, biji jeruk, brokoli co-products, Hibiscus sabdariffa residue dan blackcurrant pomace. Penambahan bahan pangan alami tersebut meningkatkan kualitas nutrisi dan organoleptik non-flaky crackers. Kata kunci: Bahan alami; kadar nutrisi; non-flaky crackers, organoleptik; serat pangan
This mini review describes dietary fibers, their source and compositions. It explores the importance of fiber in the animal diet, health benefit and how fiber contributes to the production of healthy animals in post antibiotics era. The review also discusses fiber fermentation, role in nutrient digestion, enzyme production and how the gut microbiota responds to a selection of fibers. And the components of fiber that increases microbiota which are commensal to the mucus and epithelium of gut. Lastly, recommendations are made on how dietary fiber could be used to achieve maximum advantages in terms of nutrient utilization, performance, and gut health in both monogastric and ruminant animals.
Resistant starch nanoparticles (RSN) were obtained using ultrasonication. RSN displayed a hydrodynamic diameter of 345.12 ± 0.01 nm and zeta potential of 16.78 ± 0.04 mV. A bio composite hydrogel (RSNG) was formed by incorporating RSN of varying concentration (0.2%, 0.4% and 0.8%) in gum acacia (GA) to form resistant starch nanoparticle - gum acacia hydrogel, RSNG (0.2), RSNG (0.4) and RSNG (0.8), respectively. Kaempferol was nano encapsulated in RSNG (0.2%, 0.4% and 0.8%) for its controlled release. RSNG (0.4) displayed highest encapsulation efficiency of 61.23 ± 0.56% and in vitro release of kaempferol followed Higuchi model. Toxicity evaluation of RSN and RSNG revealed no effect on calf thymus DNA and human embryonic kidney (HEK-293 T) cells. The nutraceutical potential of RSNG showed retention of anti-oxidant, anti-diabetic, anti-hypertensive, anti-lipidemic and anti-microbial properties in simulated gastro-intestinal conditions (SGID). RSNG can efficiently encapsulate flavonoids and retain bioactivity in human digestive conditions that can be applied in food and pharmaceutical areas.
In tropical and subtropical areas, tuber and root crops are staple foods and a key source of energy. Sweet potato (SP) is currently regarded as one of the world's top ten foods because of its diverse sizes, shapes, color, and health benefits. The resistant starch (RS) content of SP is substantial. It is predicted to become the cheapest item in the food industry due to its extensive variety, food stability, emulsifier and fat substitution capabilities, and as filler. As a result, interest in SP-sourced RS has recently increased. Due to their unique nutritional and functional qualities, novelty has become a popular research focus in recent years. This review will summarize the current understanding of SP starch components and their impact on the technological and physicochemical properties of produced starch for commercial viability. The importance of sweet potato RS in addressing future RS demand sustainability is emphasized. SPs are a viable alternative to tubers as a sustainable raw material for RS production. It has an advantage over tubers because of its intrinsic nutritional value and climatic endurance. Thermal, chemical, and enzymatic treatments are effective RS manufacturing procedures. The adaptability of sweet potato RS allows for a wide range of food applications.
The potential of edible mushrooms as an unexploited treasure trove, although rarely included in known food guidelines, is highlighted. Their role in shielding people against the side effects of an unhealthy stylish diet is reviewed. Mushrooms complement the human diet with various bioactive molecules not identified or deficient in foodstuffs of plant and animal sources, being considered a functional food for the prevention of several human diseases. Mushrooms have been widely used as medicinal products for more than 2,000 years, but globally the potential field of use of wild mushrooms has been untapped. There is a broad range of edible mushrooms which remain poorly identified or even unreported which is a valuable pool as sources of bioactive compounds for biopharma utilization and new dietary supplements. Some unique elements of mushrooms and their role in preventative healthcare are emphasized, through their positive impact on the immune system. The potential of mushrooms as antiviral, anti-inflammatory, anti-neoplastic, and other health concerns is discussed. Mushrooms incorporate top sources of non-digestible oligosaccharides, and ergothioneine, which humans are unable to synthesize, the later a unique antioxidant, cytoprotective, and anti-inflammatory element, with therapeutic potential, approved by world food agencies. The prebiotic activity of mushrooms beneficially affects gut homeostasis performance and the balance of gut microbiota is enhanced. Several recent studies on neurological impact and contribution to the growth of nerve and brain cells are mentioned. Indeed, mushrooms as functional foods' nutraceuticals are presently regarded as next-generation foods, supporting health and wellness, and are promising prophylactic or therapeutic agents.
Objective:
To examine prospectively the relationship between glycemic diets, low fiber intake, and risk of non-insulin-dependent diabetes mellitus.
Design:
Cohort study.
Setting:
In 1986, a total of 65173 US women 40 to 65 years of age and free from diagnosed cardiovascular disease, cancer, and diabetes completed a detailed dietary questionnaire from which we calculated usual intake of total and specific sources of dietary fiber, dietary glycemic index, and glycemic load.
Main outcome measure:
Non-insulin-dependent diabetes mellitus.
Results:
During 6 years of follow-up, 915 incident cases of diabetes were documented. The dietary glycemic index was positively associated with risk of diabetes after adjustment for age, body mass index, smoking, physical activity, family history of diabetes, alcohol and cereal fiber intake, and total energy intake. Comparing the highest with the lowest quintile, the relative risk (RR) of diabetes was 1.37 (95% confidence interval [CI], 1.09-1.71, P trend=.005). The glycemic load (an indicator of a global dietary insulin demand) was also positively associated with diabetes (RR= 1.47; 95% CI, 1.16-1.86, P trend=.003). Cereal fiber intake was inversely associated with risk of diabetes when comparing the extreme quintiles (RR=0.72, 95% CI, 0.58-0.90, P trend=.001). The combination of a high glycemic load and a low cereal fiber intake further increased the risk of diabetes (RR=2.50, 95% CI, 1.14-5.51) when compared with a low glycemic load and high cereal fiber intake.
Conclusions:
Our results support the hypothesis that diets with a high glycemic load and a low cereal fiber content increase risk of diabetes in women. Further, they suggest that grains should be consumed in a minimally refined form to reduce the incidence of diabetes.
An AOAC collaborative study was conducted to evaluate the accuracy and reliability of an enzyme assay kit procedure for measuring oligofructans and fructan polysaccharide (inulins) in mixed materials and food products. The sample is extracted with hot water, and an aliquot is treated with a mixture of sucrase (a specific sucrose-degrading enzyme), α-amylase, pullulanase, and maltase to hydrolyze sucrose to glucose and fructose, and starch to glucose. These reducing sugars are then reduced to sugar alcohols by treatment with alkaline borohydride solution. The solution is neutralized, and excess borohydride is removed with dilute acetic acid. The fructan is hydrolyzed to fructose and glucose using a mixture of purified exo and endo-inulinanases (fructanase mixture). The reducing sugars produced (fructose and glucose) are measured with a spectrophotometer after reaction with para-hydroxybenzoic acid hydrazide. The samples analyzed included pure fructan, chocolate, low-fat spread, milk powder, vitamin tablets, onion powder, Jerusalem artichoke flour, wheat stalks, and a sucrose/cellulose control flour. Repeatability relative standard deviations ranged from 2.3 to 7.3%; reproducibility relative standard deviations ranged from 5.0 to 10.8%.
We tested the hypothesis that dietary intervention can inhibit the development of recurrent colorectal adenomas, which are precursors of most large-bowel cancers.
We randomly assigned 2079 men and women who were 35 years of age or older and who had had one or more histologically confirmed colorectal adenomas removed within six months before randomization to one of two groups: an intervention group given intensive counseling and assigned to follow a diet that was low in fat (20 percent of total calories) and high in fiber (18 g of dietary fiber per 1000 kcal) and fruits and vegetables (3.5 servings per 1000 kcal), and a control group given a standard brochure on healthy eating and assigned to follow their usual diet. Subjects entered the study after undergoing complete colonoscopy and removal of adenomatous polyps; they remained in the study for approximately four years, undergoing colonoscopy one and four years after randomization.
A total of 1905 of the randomized subjects (91.6 percent) completed the study. Of the 958 subjects in the intervention group and the 947 in the control group who completed the study, 39.7 percent and 39.5 percent, respectively, had at least one recurrent adenoma; the unadjusted risk ratio was 1.00 (95 percent confidence interval, 0.90 to 1.12). Among subjects with recurrent adenomas, the mean (+/-SE) number of such lesions was 1.85+/-0.08 in the intervention group and 1.84+/-0.07 in the control group. The rate of recurrence of large adenomas (with a maximal diameter of at least 1 cm) and advanced adenomas (defined as lesions that had a maximal diameter of at least 1 cm or at least 25 percent villous elements or evidence of high-grade dysplasia, including carcinoma) did not differ significantly between the two groups.
Adopting a diet that is low in fat and high in fiber, fruits, and vegetables does not influence the risk of recurrence of colorectal adenomas.
Inverse associations between whole-grain food consumption and risk of CVD, some cancers and type 2 diabetes have been reported. However, there are few reports of whole-grain intake, particularly among young people. The objective of the present study was to estimate whole-grain intake in a nationally representative sample of young people aged 4–18 years living in Great Britain. Whole-grain intake was estimated using 7d weighed dietary records from 1583 young people who participated in the cross-sectional National Diet and Nutrition Survey in 1997. Whole-grain intake was quantified from the consumption of all foods containing ≥10% whole-grain content. Median whole-grain intake was 7g/d (interquartile range 0–19g/d), with a corresponding mean of 13 (sd18) g/d. Intake was significantly lower among young people whose head of household had a manual occupation, but did not differ significantly by sex, age, region or season. There was no whole-grain intake for 27% of participants. The percentages for less than one and less than three 16g amounts of whole-grain intake per d were 70 and 94, respectively, while corresponding percentages based on 20g amounts were 76 and 97. Foods with <51% whole-grain content provided 28% of whole-grain intake overall, with a higher percentage in older adolescents. The main sources of whole-grain intake were breakfast cereals (56%) and bread (25%). The present study provides the first quantification of absolute whole-grain intake from all significant food sources in any representative age group in the UK. Although there is some debate regarding the quantity of whole grains required for good health, whole-grain intake among British young people is low.
Context Epidemiological studies of men suggest that dietary
fiber intake protects against coronary heart disease (CHD), but data on
this association in women are sparse.Objective To examine the association between long-term intake of
total dietary fiber as well as fiber from different sources and risk of
CHD in women.Design and Setting The Nurses' Health Study, a large, prospective
cohort study of US women followed up for 10 years from 1984. Dietary
data were collected in 1984, 1986, and 1990, using a validated
semiquantitative food frequency questionnaire.Participants A total of 68,782 women aged 37 to 64 years
without previously diagnosed angina, myocardial infarction (MI),
stroke, cancer, hypercholesterolemia, or diabetes at baseline.Main Outcome Measure Incidence of acute MI or death due to CHD by
amount of fiber intake.Results Response rate averaged 80% to 90% during the
10-year follow-up. We documented 591 major CHD events (429 nonfatal MIs
and 162 CHD deaths). The age-adjusted relative risk (RR) for major CHD
events was 0.53 (95% confidence interval [CI], 0.40-0.69) for women
in the highest quintile of total dietary fiber intake (median, 22.9
g/d) compared with women in the lowest quintile (median, 11.5 g/d).
After controlling for age, cardiovascular risk factors, dietary
factors, and multivitamin supplement use, the RR was 0.77 (95% CI,
0.57-1.04). For a 10-g/d increase in total fiber intake (the difference
between the lowest and highest quintiles), the multivariate RR of total
CHD events was 0.81 (95% CI, 0.66-0.99). Among different sources of
dietary fiber (eg, cereal, vegetables, fruit), only cereal fiber was
strongly associated with a reduced risk of CHD (multivariate RR, 0.63;
95% CI, 0.49-0.81 for each 5-g/d increase in cereal fiber).Conclusions Our findings in women support the hypothesis that
higher fiber intake, particularly from cereal sources, reduces the risk
of CHD.
A method was developed for determination of total dietary fiber (TDF) in foods containing resistant maltodextrin (RMD) which includes nondigestible carbohydrates that are not fully recovered as dietary fiber by conventional TDF methods such as AOAC 985.29 or 991.43. Because the average molecular weight (MW) of RMD is 2000 daltons, lower MW soluble dietary fiber components do not precipitate in 78% ethanol; therefore, RMD is not completely quantitated as dietary fiber by current AOAC methods. The accuracy and precision of the method was evaluated through an AOAC collaborative study. Ten laboratories participated and assayed 12 test portions (6 blind duplicates) containing RMD. The 6 test pairs ranged from 1.5 to 100% RMD. The method consisted of the following steps: (1) The insoluble dietary fiber (IDF) and high MW soluble dietary fiber (HMWSDF) were determined by AOAC 985.29. (2) Ion exchange resins were used to remove salts and proteins contained in the AOAC 985.29 filtrates (including ethanol and acetone). (3) The amount of low MWRMD (LMWRMD) in the filtrates were determined by liquid chromatography. (4) The TDF was calculated by summation of the IDF, HMWSDF, and LMWRMD fractions having nondigestible carbohydrates with a degree of polymerization of 3 and higher. Repeatability standard deviations (RSDr) were 1.33–7.46%, calculated by including outliers, and 1.33–6.10%, calculated by not including outliers. Reproducibility standard deviations (RSDR) were 2.48–9.39%, calculated by including outliers, and 1.79–9.39%, calculated by not including outliers. This method is recommended for adoption as Official First Action.
Until the early to mid-1980s, the only nationally based information about dietary fiber intake in the Australian population came from the apparent consumption or food disappearance data collected by the Australian Bureau of Statistics. The only data available from direct survey of individuals was on selected, and usually small, subpopulations and, furthermore, Australian databases were limited, so survey analyses relied on British food databases.
The findings of a survey of the diet and nutrition of young people aged 4–18 years living in private households in the UK, carried out between January 1997 and January 1998. The National Diet and Nutrition Survey (NDNS) of young people aged 4–18 years forms part of the NDNS programme, which aims to provide a comprehensive, cross-sectional picture of the dietary habits, nutrient intakes and nutritional status of the British population by studying representative samples of defined age groups. The survey components included a detailed interview covering dietary habits, lifestyle and socio-demographic characteristics; a 7-day weighed dietary record; a 7-day physical activity diary; measurements of height, weight, mid-upper arm, waist and hip circumferences, and blood pressure; a blood sample for analysis of a range of nutritional status indices; a single urine sample; and an oral health interview and dental examination. A total of 1701 young people provided 7-day dietary records, representing a response rate of 64%. Results have been published in two volumes covering the diet and nutrition survey and the oral health survey. The reports present results for boys and girls separately in four age groups: 4–6 years; 7–10 years; 11–14 years and 15–18 years. Results are also presented by region and by socio-economic characteristics. This review summarises some of the main findings of the diet and nutrition survey, including: the proportion of young people who ate selected foods; energy and nutrient intakes compared with UK Dietary Reference Values; nutritional status; physical measurements; and physical activity.
A joint AOAC/AACC (American Association of Cereal Chemists) collaborative study of methods for the determination of soluble, insoluble, and total dietary fiber (SDF, IDF, and TDF) was conducted with 11 participating laboratories. The assay Is based on a modification of the AOAC TDF method 985.29 and the SDF/IDF method collaboratively studied recently by AOAC. The principles of the method are the same as those for the AOAC dietary fiber methods 985.29 and 991.42, Including the use of the same 3 enzymes (heat-stable α-amylase, protease, and amyloglucosldase) and similar enzyme Incubation conditions. In the modification, minor changes have been made to reduce analysis time and to Improve assay precision: (1) MES-TRIS buffer replaces phosphate buffer; (2) one pH adjustment step Is eliminated; and (3) total volumes of reaction mixture and filtration are reduced. Eleven collaborators were sent 20 analytical samples (4 cereal and grain products, 3 fruits, and 3 vegetables) for duplicate blind analysis. The SDF, IDF, and TDF content of the foods tested ranged from 0.53 to 7.17, 0.59 to 60.53, and 1.12 to 67.56 g/100 g, respectively. The respective average RSDR values for SDF, IDF, and TDF determinations by direct measurements were 13.1, 5.2, and 4.5%. The TDF values calculated by summing SDF and IDF were in excellent agreement with the TDF values measured independently. The modification did not alter the method performance with regard to mean dietary fiber values, yet It generated lower assay variability compared with the unmodified methods. The method for SDF, IDF, and TDF (by summing SDF and IDF) has been adopted first action by AOAC International.
The purpose of this work was to develop a method for measurement of the major forms of resistant starch (RS) in foods. The analytical procedure was chosen to mimic physiologic conditions, and included chewing as a prestep before incubation with pepsin, pancreatin and amyloglucosidase. The undigestible polysaccharides, including RS, were recovered by ethanol precipitation and subsequent filtration. RS was analyzed as total starch in the filter residue. The residues were also used for gravimetric determination of dietary fiber after correcting for remaining protein, ash and RS. The potentially available starch fraction was determined from analysis of glucose in the filtrate. The foods included were prepared to resemble products for which RS figures were available from in vivo measurements, and/or from analysis with other current in vitro methods. For six of these foods, and for three additional starchy materials, RS figures were compared with in vivo and/or in vitro data for identical products. The pooled standard deviation for the suggested RS method was 2.9%. A high correlation was obtained with in vivo figures from the literature for 19 realistic foods (r = 0.97; y = 0.77x + 0.45). After correction for RS, dietary fiber figures corresponded well with conventional gravimetric dietary fiber analysis for 14 starchy foods (r = 0.97). It is concluded that the procedure described here provides a. convenient way to estimate RS content of realistic foods, allowing parallel determination of the potentially available starch fraction and dietary fiber.
Part of the authoritative series on reference values for nutrient intakes , this new release establishes a set of reference values for dietary energy and the macronutrients: carbohydrate (sugars and starches), fiber, fat, fatty acids, cholesterol, protein, and amino ...
Nine collaborating laboratories assayed 6 blind duplicate pairs of food samples containing the fructans inulin or oligofructose. The 6 sample pairs ranged from low (4%) to high levels (40%). Following the proposed method, the samples were treated with amyloglucosidase and inulinase enzymes and the released sugars were determined by ion exchange chromatography. Repeatability standard deviation ranged from 2.9 to 5.8%; reproducibility standard deviation ranged from 4.7 to 11.1%. The ion-exchange chromatographic method for determination of fructans in food and food products has been adopted first action by AOAC INTERNATIONAL (997.08).
In recent years, it has become apparent that our understanding of the nutritional effects of dietary fiber (DF) has been considerably hampered by the lack of an appropriate definition of DF and, consequently, a lack of adequate analytical methods. In the original version of our methodology, Theander and Åman proposed that DF could be defined as the sum of nonstarch (amylase-resistant) polysaccharides and Klason lignin and, in conjunction with this chemical definition, published a gas-chromatographic method for analysis and characterization of DF.
Background: Frequent consumption of fruit and vegetables has been associated with a reduced risk of colorectal cancer in many observational studies. Methods: We prospectively investigated the association between fruit and vegetable consumption and the incidence of colon and rectal cancers in two large cohorts: the Nurses' Health Study (88764 women) and the Health Professionals' Follow-up Study (47325 men). Diet was assessed and cumulatively updated in 1980, 1984, 1986, and 1990 among women and in 1986 and 1990 among men. The incidence of cancer of the colon and rectum was ascertained up to June or January of 1996, respectively. Relative risk (RR) estimates were calculated with the use of pooled logistic regression models accounting for various potential confounders. All statistical tests were two-sided. Results: With a follow-up including 1743645 person-years and 937 cases of colon cancer, we found little association of colon cancer incidence with fruit and vegetable consumption. For women and men combined, a difference in fruit and vegetable consumption of one additional serving per day was associated with a covariate-adjusted RR of 1.02 (95% confidence interval [CI] = 0.98-1.05). A difference in vegetable consumption of one additional serving per day was associated with an RR of 1.03 (95% CI = 0.97-1.09). Similar results were obtained for women and men considered separately. A difference in fruit consumption of one additional serving per day was associated with a covariate-adjusted RR for colon cancer of 0.96 (95% CI = 0.89-1.03) among women and 1.08 (95% CI = 1.00-1.16) among men. For rectal cancer (total, 244 cases), a difference in fruit and vegetable consumption of one additional serving per day was associated with an RR of 1.02 (95% CI = 0.95-1.09) in men and women combined. None of these associations was modified by vitamin supplement use or smoking habits. Conclusions: Although fruits and vegetables may confer protection against some chronic diseases, their frequent consumption does not appear to confer protection from colon or rectal cancer.
Objective.
—To examine prospectively the relationship between dietary fiber and risk of coronary heart disease.Design.
—Cohort study.Setting.
—In 1986, a total of 43 757 US male health professionals 40 to 75 years of age and free from diagnosed cardiovascular disease and diabetes completed a detailed 131 -item dietary questionnaire used to measure usual intake of total dietary fiber and specific food sources of fiber.Main Outcome Measure.
—Fatal and nonfatal myocardial infarction (Ml).Results.
—During 6 years of follow-up, we documented 734 cases of Ml (229 were fatal coronary heart disease). The age-adjusted relative risk (RR) for total Ml was 0.59 (95% confidence interval [CI], 0.46 to 0.76) among men in the highest quintile of total dietary fiber intake (median, 28.9 g/d) compared with men in the lowest quartile (median, 12.4 g/d). The inverse association was strongest for fatal coronary disease (RR, 0.45; 95% CI, 0.28 to 0.72). After controlling for smoking, physical activity and other known nondietary cardiovascular risk factors, dietary saturated fat, vitamin E, total energy intake, and alcohol intake, the RRs were only modestly attenuated. A 10-g increase in total dietary fiber corresponded to an RR for total Ml of 0.81 (95% CI, 0.70 to 0.93). Within the three main food contributors to total fiber intake (vegetable, fruit, and cereal), cereal fiber was most strongly associated with a reduced risk of total Ml (RR, 071; 95% CI, 0.55 to 0.91 for each 10-g increase in cereal fiber per day).Conclusions.
—Our results suggest an inverse association between fiber intake and Ml. These results support current national dietary guidelines to increase dietary fiber intake and suggest that fiber, independent of fat intake, is an important dietary component for the prevention of coronary disease.(JAMA. 1996;275:447-451)
Objective.
—To examine prospectively the relationship between glycemic diets, low fiber intake, and risk of non—insulin-dependent diabetes mellitus.Desing.
—Cohort study.Setting.
—In 1986, a total of 65173 US women 40 to 65 years of age and free from diagnosed cardiovascular disease, cancer, and diabetes completed a detailed dietary questionnaire from which we calculated usual intake of total and specific sources of dietary fiber, dietary glycemic index, and glycemic load.Main Outcome Measure.
—Non—insulin-dependent diabetes mellitus.Results.
—During 6 years of follow-up, 915 incident cases of diabetes were documented. The dietary glycemic index was positively associated with risk of diabetes after adjustment for age, body mass index, smoking, physical activity, family history of diabetes, alcohol and cereal fiber intake, and total energy intake. Comparing the highest with the lowest quintile, the relative risk (RR) of diabetes was 1.37 (95% confidence interval [CI], 1.09-1.71, Ptrend=.005). The glycemic load (an indicator of a global dietary insulin demand) was also positively associated with diabetes (RR=1.47; 95% CI, 1.16-1.86, Ptrend=.003). Cereal fiber intake was inversely associated with risk of diabetes when comparing the extreme quintiles (RR=0.72,95% CI, 0.58-0.90, Ptrend=.001). The combination of a high glycemic load and a low cereal fiber intake further increased the risk of diabetes (RR=2.50, 95% CI, 1.14-5.51) when compared with a low glycemic load and high cereal fiber intake.Conclusions.
—Our results support the hypothesis that diets with a high glycemic load and a low cereal fiber content increase risk of diabetes in women. Further, they suggest that grains should be consumed in a minimally refined form to reduce the incidence of diabetes.
EDITOR—The epidemiological literature justifies only two of the conclusions that Cummings and Bingham draw in their review about diet and the prevention of cancer: the recommendations to avoid (high doses of) vitamin supplements and mouldy foods.1 Even the cited report of the World Cancer Research Fund shows that the overall evidence for dietary recommendations is weak if one takes into account the more reliable data from prospective cohort and intervention studies.2 Cummings and Bingham give an excellent example of publication bias in their section on colorectal cancer and red meat: they cite two prospective studies that support a role for red meat in colorectal carcinogenesis. What they do not mention is that—beside at least three other studies—five prospective studies cited in the World Cancer Research Fund's report did not find a significant association with red meat. It is not yet proved that heterocyclic amines or N-nitroso compounds definitely increase rates of colon cancer.3 Bingham herself has shown that the endogenous production of N-nitroso compounds varies widely between individuals and also depends on other components of the diet (for example, resistant starch).4 Recent research has shown that chicken, which is often recommended as a healthy substitute for red meat, can contribute heavily to the uptake of heterocyclic amines.5 Cummings and Bingham's statement that “non-starch polysaccharides (fibre) and vegetables are established factors that reduce risk” is also misleading. As is shown in the World Cancer Research Fund's report, none of four prospective cohort studies on non-starch polysaccharides showed a significant reducing effect on colon or rectal cancer. The protective effect of vegetables is also far from proved. Of four prospective cohort studies cited in the World Cancer Research Fund's report, one found no effect with green salad; one found a significant reduction in risk with rising vegetable consumption only in women; one found an increasing risk with increasing amounts of dark green vegetables in men; and one found no significant effect with any of 15 kinds of vegetables and fruits. These few examples show that there is no evidence in the prospective literature for an upper limit of 140 g of red meat a day, nor for a general protective effect of fibre or vegetables. Public interest in cancer prevention is high, and scientists should be careful with statements or recommendations. Footnotes Competing interests: None declared.
Unlabelled:
The nutrient targets derived from analysis of the relation between nutrient intake and disease prevalence or other scientific evidence, have to be translated into food-based guidelines in order to be understood by the general population. Furthermore, Food-Based Dietary Guidelines (FBGD) have to be realistic, attainable and culturally acceptable and should also give consideration to relevant social, economic, agricultural and environmental factors affecting food availability and eating patterns. This requires a thorough understanding of the relation between foods, food patterns and nutrient intakes in the population. The aims of Working Party 2 were to propose a framework for strategies in the development of FBDG and to examine existing data for nutrient and food intakes in the EU.
Methods:
The over-all strategy given by the joint FAO/WHO consultation 1995 was used as the starting point, i.e. target foods or food patterns for public health nutrition programmes should be identified from an analysis of prevailing food and nutrient intakes. Prevailing data for food and nutrient intakes in 14 EU countries were examined and different principles and options for the derivation of FBDG were explored. Methodological issues and their influence on the interpretation of data for the development of FBDG were also examined.
Results:
The process from nutrients to foods can be briefly: 1) identification of major food sources of the nutrient of interest, 2) identification of foods contributing substantially to population intakes, 3) identification of foods or food patterns compatible with desirable nutrient intakes or explaining variations in nutrient intakes, 4) formulation of FBDG into foods, portion sizes, frequency of intake, meal composition taking attainability and acceptability as well as compatibility of co-existing guidelines into account. The level of complexity that can be applied in the analytical approaches depends on the characteristics of available intake data. A detailed analysis requires data on an individual level for nutrients, foods, food patterns, eating and meal habits etc. When individual data are available different analytical approaches (examination of distribution of intakes, correlation analysis between foods and nutrients, examination of food intakes in compliers/non-compliers to nutrient goals, discriminant analysis, cluster/factor analysis) can be used to identify key foods or food patterns fulfilling nutrient goals. The examination of prevailing food and nutrient intake data in the EU revealed: a number of methodological differences in approaches to dietary surveys exist in the EU countries e.g., regarding methods used, selection of population, classification of foods, which have to be kept in mind in pan-EU comparisons at present there is a substantial gap between actual intakes and present nutrient goals suggesting that major changes of dietary habits are needed while some food patterns were consistently related to intake of specific nutrients in most EU countries, other patterns showed large variations between countries methodological issues, such as survey duration, survey techniques, under- or over-reporting, could have substantial influence on the identification of target foods or food patterns.
Conclusions:
A science-based analysis of nutrient and food intakes allows development of FBDG, which, if implemented, are likely to result in mean population intakes closer to nutrient goals. Acknowledging the social and cultural differences within the EU as well as the need to focus on the most relevant public health problem in the population, FBDG should first be developed within member states. Harmonisation of survey methods within the EU would facilitate development of regional and EU FBDG.
Several types of foods have been analysed for available carbohydrate, comprising free sugars, starch, dextrins and glycogen. The foods examined were meat pie, fish fingers, raw and cooked liver, canned soup, baked beans, yoghourt, cereal, green beans and biscuit. Free sugars were extracted from the foods with 80% (v/v) ethanol. After deproteinisation and deionisation, an aliquot of the purified extract was injected into the Technicon autoanalyser. In this system sugars are separated chromatographically as ionised borate complexes on an anion exchange column at 53°C. Following elution, sugars are determined by reaction with orcinol in sulphuric acid at 95° by measurement of the absorbance at 420 nm of the resulting yellow solutions.Starch, dextrins and glycogen, if present, were determined in the insoluble residue remaining after extraction of the free sugars. The use of the enzyme glucamylase allows the quantitative transformation of starch to glucose by a stepwise cleavage of () and () glucosidic linkages. The glucose was estimated with the specific enzyme glucose oxidase by colorimetry at 420 nm in the autoanalyser.
This book reviews epidemiological and other knowledge about cancer to provide an overview of what is known, what is not known, and where important knowledge should be sought about practicable means of avoiding cancer. Although the perspective offered will be of interest to specialists in cancer research or regulation, no specialist knowledge by the reader is assumed, so students of many subjects will enjoy the clarity of thought and style which it offers.
Objectives.
—To test the a priori hypothesis that consumption of oats will lower the blood total cholesterol level and to assess modifiers and confounders of this association.
Data Sources.
—A computerized literature (MEDLINE) search and the Quaker Oats Co identified published and unpublished trials as of March 1991. Raw data were requested for all trials.
Study Selection.
—Trials were included in summary effect size estimates if they were randomized and controlled, if a formal assessment of diet and body weight changes occurred, and, if raw data were not received, if there was enough information in the published report to perform calculations.
Data Synthesis.
—Twenty trials were identified. Using the methods of DerSimonian and Laird, a summary effect size for change in blood total cholesterol level of -0.13 mmol/L (-5.9 mg/dL) (95% confidence interval [Cl], -0.19 to -0.017 mmol/L [-8.4 to -3.3 mg/dL]) was calculated for the 10 trials meeting the inclusion criteria. The summary effect size for trials using wheat control groups was -0.11 mmol/L (-4.4 mg/dL) (95% Cl, -0.21 to -0.01 mmol/L [-8.3 to -0.38 mg/dL]). Calculation of Keys scores demonstrated that substituting carbohydrates for dietary fats and cholesterol did not account for the majority of blood cholesterol reduction. Larger reductions were seen in trials in which subjects had initially higher blood cholesterol levels (≥5.9 mmol/L [≥229 mg/dL]), particularly when a dose of 3 g or more of soluble fiber was employed.
Conclusion.
—This analysis supports the hypothesis that incorporating oat products into the diet causes a modest reduction in blood cholesterol level.(JAMA. 1992;267:3317-3325)
Explains the contents of the COMA Report – COMA (Committee on
Medical Aspects of Food Policy) has thoroughly evaluated the
requirements for different nutrients. The term “dietary reference
values” has been devised and it replaces recommended dietary
intakes. Considers the problems of implementing the new recommendations.
Commissioned by the Ministry of Agriculture, Fisheries and Food, the Department of Health and carried out by Social and Community Planning Research and MRC Dunn Nutrition Unit, the dental hospitals of the Universities of Newcastle and Birmingham and the Department of Epidemiology of the University of London, this research forms part of the National Diet and Nutrition Survey. Set up in 1992 the surveys cover representative groups of the population and examine the diet of the over-65s in terms of actual dietary intake, habits, energy and nutrient intakes, physical measurements. Regional and socio-economic comparisons are made.
In summary, scientifically this remains a controversial subject. The science is limited and largely concerns diabetes and cardiovascular disease, where there may be some benefit if advice on GI/GL is incorporated into other, more established advice. Relatively little is known about GI in terms of weight management (the major focus of popular literature) in the normal 'healthy' population. The use of GI/GL throws up anomalies vis à vis conventional advice on healthy eating, and as is apparent from the examples above, will not necessarily improve the nutritional quality of a meal. With the plethora of books and articles on GI, it is fast becoming the latest diet fad for healthy individuals without diabetes, but the scientific substantiation for this approach, particularly in the general population, is lacking. A number of UK studies are underway/or at planning stage which will help to determine the role, if any, of GI in weight management. So watch this space.
Summary A number of population-based studies have demonstrated potential health benefits of consuming more wholegrain foods. Although the evidence is not yet supported by large-scale intervention studies, it is sufficiently strong to have spawned a number of health claims in the USA and in several European countries including the UK, and health professionals have promoted their health benefits. Despite the scientific, industrial and media interest, consumption of wholegrain foods remains very low, and public awareness is limited. With the exception of breakfast cereals and breads, penetration of wholegrain foods in the market place is low. Areas of confusion both within the scientific community and for the consumer include defining what is meant by the term ‘whole grain’ and interpreting the names used for processed grains used in the ingredient list on foods. These must be clearly established before trends in wholegrain consumption can be properly quantified and clear food-based guidelines can be developed.