Dietary fiber: An ingredient against obesity

Abstract

INTRODUCTIONObesity is defined, in general terms, as physical manifestation of anormal fat accumulation that alters health and increases mortality. Nowdays, this condition is recognized as a prevalent metabolic disease that has reached epidemic proportions in both developed and developing countries, affecting adults, adolescents and children (Tsigos et al., 2008). According to the World Health Organization (WHO, 2016), in 2014, 39% of adults aged 18+ were overweight (BMI ≥ 25 kg/m2) (39% men and 40% of women). In 2014, 39% of adults aged 18+ were overweight (BMI ≥ 25 kg/m2) (39% of men and 40% of women) and 13% were obese (BMI ≥30 kg/m2) (11% of men and 15% of women). Thus, nearly 2 billion adults worldwide are overweight and, of these, more than half a billion are obese.There are factors that have influenced on the increase of obesity around the world and time, demographics changes since mid-twentieth century where abouth 80 % of the population live in urban ares, which has favored a change in life style, incluiding eating habits exchanging fresh fruits and vegetables for foods with high levels of cholesterol, saturated fats, starch, sugars, sodium, among others, increasing nutrition related chronic diseases such as metabolic syndrome, obesity and diabetes (Fausto-Guerra et al., 2006), and most of these elections are an unconscious behavior, a voluntary food consumption made by the population.On the other side, evidence suggests that balance in food intake and energy consumption is controlled by a biological system. There are chemical molecules with functional properties involved in the equilibrium of energy consumption, thus reducing risk of obesity and among these compounds are dietary fibers (Howarth et al., 2001). Galisteo and Zarzuelo (2008) reported that several studies in humans and experimental models demonstrate efficiency of dietary fiber on regulation of body weight, food consumption, glucose homeostasis, insulin quality and risk factors for cardiovascular disease such as lipids profile, hypertension and systemic inflammatory markers. For this Nowdays, obesity is considered a health problem worldwide which predisposes to development of various metabolic diseases such as type 2 diabetes, cardiovascular disease and cancer among others, as well as, psychological disorders as depression. This condition has been increased through the time because of changes in lifestyle and modification in feeding type. This review provides an update of recent studies about obesity consequences on health and how a healthy diet, including dietary fiber, can helps to keep a healthy body weight and avoiding several diseases related to this condition. Several studies have reported that a healthy and balanced diet helps to control human weight, added to this, a diet rich in dietary fiber (from natural sources or produced biotechnologically) helps to keep a body weight regulation, control of lipid and triglycerides levels because of its chemical, physical and biochemical features. One of the these features is hormonal regulati...

Secondary Metabolites, Dietary Fiber and Conjugated Fatty Acids as Functional Food Ingredients against Overweight and Obesity

“…This ingredient poses a group of oligosaccharides and polysaccharides characterized by properties such as water-holding capacity, adsorption, fermentability and viscosity. The whole group of dietary fiber includes for example, cellulose, hemicellulose, gums, resistant starch, pectin substances and inulin which can be divided into insoluble (cellulose, lignin) and soluble (pectin, gums, mucilage, hemicelluloses) which are characterized by two forms: non-cellulosoic polysaccharides and dispersible in water that facilitate formation of viscous gels into the gastrointestinal tract [113,114]. A long-lasting study revealed the positive influence of fiber on the whole organism.…”

Physicochemical and Functional Properties of Dietary Fiber From Bamboo Shoots (Phyllostachys Praecox)

“…Because of their linkage to human health, plants with DFs and bioactive compounds are of great interest to researchers globally (Goyal et al, 2015;Requena et al 2016). DFs form food components (cellulose, hemicelluloses and lignin), non-digestible constituents in the cell walls of plants, fractions of food (polysaccharides and lignin) as well as non-digestible oligosaccharides (Mccleary et al, 2010).…”

Fruit and Vegetable Consumption in Relation to Nutritional Status of Women of Childbearing Age in Yogyakarta City

“…Having a habit of consuming fruit, vegetables, seeds and nuts that contain vitamin, mineral, and beneficial fiber to help weight loss and help maintaining the body weight. So, it does not only decrease the energy intake, but also, we should choose the food product with lower energy density like fruit and vegetable [12]. This research reported that consuming vegetable is significantly related to the respondent's age.…”

“…Fiber content in fruit will be dispersed into water, and form gel that is used to slow gastric emptying. Besides that, fermented fiber in the digestive tract will help the metabolism of carbohydrate and fat [12]. Other researcher stated that consuming fruit daily give less risk of being overweight 1.99 times lower than not consuming fruit, and have 2.49 lower risk of being obesity than not consuming fruit [2].…”