Dietary fibre as prebiotics in nutrition

Hijová, Emília; Bertková, Izabela; Štofilová, Jana

doi:10.21101/cejph.a5313

Cited by 47 publications

(33 citation statements)

References 32 publications

(26 reference statements)

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“…The chemical classification of carbohydrates stems from molecular size. Whilst sugars (1–2 monomers) and most oligosaccharides (3–9 monomers) are digestible, polysaccharides (≥10 monomers) are usually non-digestible [ 14 ]. Although technically a type of carbohydrate, it is their non-digestibility (in turn relating to their molecular size) that provides the quiddity of dietary fibre.…”

Section: Dietary Fibrementioning

confidence: 99%

“…Accordingly, the European Food Safety Authority (EFSA) defines dietary fibre as non-digestible carbohydrate plus lignin. EFSA provide a long list of substances that constitute dietary fibre, including non-starch polysaccharides, cellulose, pectins, hydrocolloids, fructo-oligosaccharides and ‘resistant starch’ [ 14 ].…”

Section: Dietary Fibrementioning

confidence: 99%

Section: Dietary Fibrementioning

confidence: 99%

“…Hippocrates first described the laxative effects of coarse wheat [ 14 ]. Interest in dietary fibre was piqued in the 1920s through publications from Kellogg, including the health benefits of bran (such as laxation, stool weight and prevention of disease) [ 14 , 16 ]. During much of the middle part of the 20th century, dietary fibre experienced a lull period that re-awakened in the 1970s through publications from Burkitt, to suggest protective effects of dietary fibre from Diabetes Mellitus, colonic cancer and obesity [ 14 , 17 ].…”

Section: Dietary Fibrementioning

confidence: 99%

“…Interest in dietary fibre was piqued in the 1920s through publications from Kellogg, including the health benefits of bran (such as laxation, stool weight and prevention of disease) [ 14 , 16 ]. During much of the middle part of the 20th century, dietary fibre experienced a lull period that re-awakened in the 1970s through publications from Burkitt, to suggest protective effects of dietary fibre from Diabetes Mellitus, colonic cancer and obesity [ 14 , 17 ]. Since then, research on the health benefits of dietary fibre has continued apace, with transformation of our understanding of such benefits over that time [ 18 ].…”

Section: Dietary Fibrementioning

confidence: 99%

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The Health Benefits of Dietary Fibre

et al. 2020

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

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Section: Dietary Fibrementioning

confidence: 99%

Section: Dietary Fibrementioning

confidence: 99%

Section: Dietary Fibrementioning

confidence: 99%

Section: Dietary Fibrementioning

confidence: 99%

Section: Dietary Fibrementioning

confidence: 99%

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The Health Benefits of Dietary Fibre

et al. 2020

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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Sempio,

Sahin,

Walter

et al. 2023

Cereal Chem

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Background and ObjectivesDietary fiber (DF) plays a crucial role in promoting human health and preventing diseases. However, the average intake of fiber falls short of the recommended levels in affluent populations, largely due to the overconsumption of high‐energetic foods. Fortification of widely consumed foods with fiber can help address such population deficiencies.FindingsAlthough fiber fortification can affect product quality, it offers practical advantages such as gelling, thickening, and water‐binding properties. This review focuses on the impact of isolated fiber ingredients, including arabinoxylan, β‐glucan, cellulose, resistant starch, and pectin, on bakery products, and fiber quantification methods to ensure accuracy and comparability in research. The structural interactions of DF during processing, sensory evaluation, and health implications are discussed. Alternative/novel fiber sources are explored as a strategic approach to enhance product attributes.ConclusionsConsiderable research has focused on individual fibers, but little is known about the synergistic effects of combining multiple fiber ingredients.Significance and NoveltyCombining different fibers in food products could optimize their nutritional profile and enhance ingredients' performance in the food matrix.

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Healthy Ageing in the Clinical Setting: Current Concepts and Future Prospects

Kyriazis¹

2020

Healthy Ageing and Longevity

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Dietary fibre as prebiotics in nutrition

Cited by 47 publications

References 32 publications

The Health Benefits of Dietary Fibre

The Health Benefits of Dietary Fibre

Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions

Healthy Ageing in the Clinical Setting: Current Concepts and Future Prospects

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