Dietary Fibre in the Prevention and Treatment of Diabetes Mellitus

Berger, Michael; Venhaus, A

doi:10.1007/978-1-4471-1928-9_16

Cited by 7 publications

(2 citation statements)

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“…In addition to the well-known role of dietary fiber in reducing the risk of cardiovascular disease, colon cancer, and obesity ( , ), increased consumption of dietary fiber could also lower the glycemic response in diabetics ( , ). Some authors have demonstrated that some insoluble fiber-rich materials could retard starch digestion, adsorb glucose, reduce glucose absorption, and also control postprandial serum glucose level ( − ).…”

Section: Introductionmentioning

confidence: 99%

In Vitro Hypoglycemic Effects of Different Insoluble Fiber-Rich Fractions Prepared from the Peel of Citrus Sinensis L. cv. Liucheng

Chau

Huang

Lee

2003

J. Agric. Food Chem.

107

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Insoluble fiber-rich fractions (FRFs), including insoluble dietary fiber, alcohol-insoluble solid, and water-insoluble solid, were isolated from the peel of Citrus sinensis L. cv. Liucheng. We found that these three FRFs could effectively adsorb glucose, retard glucose diffusion, and inhibit the activity of alpha-amylase to different extents. These mechanisms might create a concerted benefit in decreasing the rate of glucose absorption and eventually lower the concentration of postprandial serum glucose. The potential hypoglycemic effects of these FRFs suggested that they could be incorporated as low-calorie bulk ingredients in high-fiber foods to reduce calorie level and control blood glucose level.

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Section: Introductionmentioning

confidence: 99%

In Vitro Hypoglycemic Effects of Different Insoluble Fiber-Rich Fractions Prepared from the Peel of Citrus Sinensis L. cv. Liucheng

Chau

Huang

Lee

2003

J. Agric. Food Chem.

107

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“…More soluble types of fibre like those contained in fruits and vegetables or purified fibres like pectin are less effective in this respect. On the other hand, these fibres have a greater effect on blood lipids and on carbohydrate metabolism when they are consumed in sufficient amounts (Berger & Venhaus, 1992;Truswell & Beynen, 1992). Many actions of fibre are influenced by its fermentability in the large intestine.…”

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confidence: 99%

Fibre-mediated physiological effects of raw and processed carrots in humans

et al. 1994

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Fibre-mediated physiological effects of raw and processed carrots were investigated in twenty-four young women under strict dietary control in two randomized crossover studies. For 3 weeks between 405 and 688 g of either raw frozen, blanched or canned carrots (first study), or raw or raw frozen carrots (second study) were consumed in addition to a low-fibre basal diet. Carrots provided 15 g dietary fibre (DF)/d. Total DF intake was 16.0 to 19.0 g (control periods) and 31 to 34 g (experimental periods). Faecal bulking effects of raw and processed carrots were similar (between 2.4 and 3.7 g additional stoollg carrot fibre in the diet). Faecal excretion of dry matter, fibw, and protein also increased significantly during carrot consumption. Fermentability of carrot fibre constituents was high (91-94 %) and independent of processing, in spite of differences in the distribution of soluble and insoluble fibre and in the texture of raw and processed carrots. There was no effect of either type of carrot on serum total and high-densitylipoprotein-cbolesterol or on faecal bile acid excretion.Carrots : Fibre : Humans Much of the plant food we consume is processed. Freezing, blanching, cooking and canning are procedures which are often applied to vegetables. Cooking especially is usually accompanied by tissue softening and changes in textural characteristics. Heating can affect the fibre content or modify the fibre distribution between water-soluble and insoluble fractions in several ways (Anderson & Clydesdale, 1980;Nyman et al. 19873;Lintas & Cappeloni, 1988). Losses of soluble components such as sugars and minerals into the cooking water result in an apparent increase in fibre content. Solubilization of insoluble fibre increases the portion of soluble fibre. Degradation of polysaccharides into lowmolecular-weight fragments can have the same effect, but it can also decrease total fibre content, if oligosaccharides are formed which escape analysis by the normal methods for dietary fibre.The chemical structure and the physicochemical properties of dietary fibre are both thought to determine their physiological effects. Therefore, it is often stated that modification of these properties may affect the action of fibre. Fibre sources containing high proportions of insoluble components like cereal brans and whole grain cereals have good faecal bulking capacities (Cummings, 1986) (Berger & Venhaus, 1992;Truswell & Beynen, 1992). Many actions of fibre are influenced by its fermentability in the large intestine. The effect on stool weight seems to be inversely related to the bacterial degradation of fibre (Stephen & Cummings, 1980a). Soluble fibres are more easily fermented than insoluble fibres (Cummings, 1984). Heat treatment of cereals at low moisture, like popping and extrusion cooking, has been shown to increase fibre fermentability in the rat due to an increase of soluble components (Bjorck et al. 1984; Nyman et al. 1987a).However, few human studies have actually addressed the effects of processing at high moisture levels su...

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Besonderheiten der Divertikulitis beim Diabetiker

Berger¹

2001

Divertikulitis

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Dietary Fibre in the Prevention and Treatment of Diabetes Mellitus

Cited by 7 publications

References 94 publications

In Vitro Hypoglycemic Effects of Different Insoluble Fiber-Rich Fractions Prepared from the Peel of Citrus Sinensis L. cv. Liucheng

In Vitro Hypoglycemic Effects of Different Insoluble Fiber-Rich Fractions Prepared from the Peel of Citrus Sinensis L. cv. Liucheng

Fibre-mediated physiological effects of raw and processed carrots in humans

Besonderheiten der Divertikulitis beim Diabetiker

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