Dietary fibre basics: Health, nutrition, analysis, and applications

Li, Yao Olive; Komarek, Andrew R

doi:10.1093/fqs/fyx007

Cited by 117 publications

(64 citation statements)

References 90 publications

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“…The following limitations should be considered: given its cross-sectional design, making inference on causality is not possible and residual confounding from unmeasured variables cannot be ruled out. Further, dietary fibre is a diverse category of insoluble and soluble components which have different physiological effects [46]. Potential variations in analysis of food items between countries are likely to produce slight variations in assessment of absolute fibre intakes.…”

Section: Discussionmentioning

confidence: 99%

Dietary Fibre May Mitigate Sarcopenia Risk: Findings from the NU-AGE Cohort of Older European Adults

et al. 2020

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Sarcopenia is characterised by a progressive loss of skeletal muscle mass and physical function as well as related metabolic disturbances. While fibre-rich diets can influence metabolic health outcomes, the impact on skeletal muscle mass and function is yet to be determined, and the moderating effects by physical activity (PA) need to be considered. The aim of the present study was to examine links between fibre intake, skeletal muscle mass and physical function in a cohort of older adults from the NU-AGE study. In 981 older adults (71 ± 4 years, 58% female), physical function was assessed using the short-physical performance battery test and handgrip strength. Skeletal muscle mass index (SMI) was derived using dual-energy X-ray absorptiometry (DXA). Dietary fibre intake (FI) was assessed by 7-day food record and PA was objectively determined by accelerometery. General linear models accounting for covariates including PA level, protein intake and metabolic syndrome (MetS) were used. Women above the median FI had significantly higher SMI compared to those below, which remained in fully adjusted models (24.7 ± 0.2% vs. 24.2 ± 0.1%, p = 0.011, η2p = 0.012). In men, the same association was only evident in those without MetS (above median FI: 32.4 ± 0.3% vs. below median FI: 31.3 ± 0.3%, p = 0.005, η2p = 0.035). There was no significant impact of FI on physical function outcomes. The findings from this study suggest a beneficial impact of FI on skeletal muscle mass in older adults. Importantly, this impact is independent of adherence to guidelines for protein intake and PA, which further strengthens the potential role of dietary fibre in preventing sarcopenia. Further experimental work is warranted in order to elucidate the mechanisms underpinning the action of dietary fibre on the regulation of muscle mass.

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Section: Discussionmentioning

confidence: 99%

Dietary Fibre May Mitigate Sarcopenia Risk: Findings from the NU-AGE Cohort of Older European Adults

et al. 2020

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“…Products with dietary fibres have better nutritional properties and physiological structure. Many different tests have been conducted to observe and define the effect of adding different fibres on various products, for example, bakery or meat products (Li & Komarek, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Szafrańska

Sołowiej

2020

Int J of Food Sci Tech

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The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G 0 and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.

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“…Prehransko vlaknino predstavljajo ogljikovi hidrati ali ogljikovim hidratom podobne spojine, ki so odporne na prebavo in absorpcijo v tankem črevesu človeka, se pa popolno ali delno fermentirajo v debelem črevesu pod vplivom črevesne mikrobiote (Kendall in sod., 2011;Fuller in sod., 2016). Konvencionalna razdelitev prehranske vlaknine je glede na topnost v vodi na topno prehransko vlaknino (TPV), kamor prištevamo necelulozne polisaharide, oligosaharide, topne pektine, β-glukane in gume, ter netopno prehransko vlaknino (NPV), ki jo predstavljajo celuloza, hemiceluloza in lignin (Dai in Chau, 2017;Li in Komarek, 2017). Povečan vnos prehranske vlaknine pripomore k rednemu odvajanju ter zmanjšuje tveganje za pojav srčno-žilnih obolenj, debelosti, sladkorne bolezni tipa 2, bolezni prebavil in rakavih obolenj (Dahl in Stewart, 2015;Perry in Ying, 2016;Tarcea in sod., 2017;Fernstrand in sod., 2017).…”

Section: Uvodunclassified

Determination of Dietary Fibre – The Influence of Milling Fraction and Mixing Process

Ferjančič

Bertoncelj

2018

AAS

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

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Dietary fibre basics: Health, nutrition, analysis, and applications

Cited by 117 publications

References 90 publications

Dietary Fibre May Mitigate Sarcopenia Risk: Findings from the NU-AGE Cohort of Older European Adults

Dietary Fibre May Mitigate Sarcopenia Risk: Findings from the NU-AGE Cohort of Older European Adults

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Determination of Dietary Fibre – The Influence of Milling Fraction and Mixing Process

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