The Influence of Dietary Fibre on Mineral Absorption and Utilisation

1992 ◽  
pp. 197-216 ◽  
Author(s):  
L. Rossander ◽  
A.-S. Sandberg ◽  
B. Sandström
Keyword(s):  
Dietary Fibre ◽  
Mineral Absorption

scholarly journals The digestion of pectin in the human gut and its effect on calcium absorption and large bowel function

1979 ◽  
Vol 41 (3) ◽  
pp. 477-485 ◽  
Author(s):  
J. H. Cummings ◽  
D. A. T. Southgate ◽  
W. J. Branch ◽  
H. S. Wiggins ◽  
Hellen Houston ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Calcium Absorption ◽  
Mean Transit Time ◽  
Control Period ◽  
Bowel Function ◽  
Bowel Habit ◽  
Calcium Balance ◽  
Human Gut ◽  
Mineral Absorption ◽  
Faecal Excretion

1. The effect of dietary fibre digestion in the human gut on its ability to alter bowel habit and impair mineral absorption has been investigated using the technique of metabolic balance.2. Five healthy male students were studied for 9 weeks under controlled dietary conditions and during the last 6 weeks they took 36 g pectin/d. Bowel habit, transit through the gut, faecal fibre excretion, calcium balance and faecal composition were measured.3. During the control period only 15% of the dietary fibre ingested was excreted in the stools and when pectin was added to the diet there was no increase in fibre excretion. Stool frequency and mean transit time were unchanged by pectin but stool wet weight increased by 33% and faecal excretion increased (%) for fatty acids 80, nitrogen 47, total dry matter 28 and bile acids 35. Ca balance remained unchanged.4. It may be concluded from these results that dietary fibre is largely metabolized in the human gut and dietary pectin completely so. This could explain its lack of effect on bowel habit and Ca balance. Other changes in the faeces may be related to an increase in bacterial mass.

Dietary fibre and mineral absorption

1987 ◽  
Vol 22 (sup129) ◽  
pp. 66-67 ◽  
Author(s):  
Leif Hallberg
Keyword(s):  
Dietary Fibre ◽  
Mineral Absorption

scholarly journals Dietary fibre and phytate – a balancing act: results from three time points in a British Birth Cohort

2009 ◽  
Vol 103 (2) ◽  
pp. 274-280 ◽  
Author(s):  
Celia J. Prynne ◽  
Aine McCarron ◽  
Michael E. J. Wadsworth ◽  
Alison M. Stephen
Keyword(s):  
Dietary Fibre ◽  
Food Composition ◽  
Dietary Guidelines ◽  
Ageing Population ◽  
Mineral Absorption ◽  
Men And Women ◽  
Time Points ◽  
Adult Men ◽  
Nationally Representative ◽  
The Uk

An investigation was carried out to determine whether there were significant changes in the intake of dietary fibre (NSP) and phytate of adult men and women in the UK from 1982 (aged 36 years) to 1999 (aged 53 years). The 1253 subjects studied were members of the Medical Research Council National Survey of Health and Development; a longitudinal study of a nationally representative cohort of births in 1946. Food intake was recorded in a 5 d diary at age 36 years in 1982, 43 years in 1989 and 53 years in 1999. The food composition database was amended with revised values for phytate. Outcome measures were mean intakes of total NSP and phytate by year, sex and food source. There were significant changes in total NSP and phytate intake over the three time points. Intakes of NSP rose significantly between 1982 and 1999 for men and women but phytate intakes rose significantly only between 1989 and 1999. Cereal foods were the most important source of both NSP and phytate. Between 1989 and 1999 there was a significant increase in the contribution from pasta, rice and other grains. The present study shows that an increase in dietary fibre that is in accordance with dietary guidelines would almost inevitably be accompanied by a rise in phytate. The increased dietary phytate is discussed in relation to its recognised inhibition of mineral absorption and its merits with regard to protection against some cancers and other diseases of an ageing population.

Effects of Dietary Fibre Mixtures on Glucose and Lipid Metabolism and on Mineral Absorption in the Rat

1994 ◽  
Vol 38 (4) ◽  
pp. 203-211 ◽  
Author(s):  
I. Galibois ◽  
T. Desrosiers ◽  
N. Guévin ◽  
C. Lavigne ◽  
H. Jacques
Keyword(s):  
Lipid Metabolism ◽  
Dietary Fibre ◽  
Mineral Absorption ◽  
Glucose And Lipid Metabolism

MINERAL ABSORPTION OF DIETARY FIBRE FROM PROCESSED VEGETABLES

Dietary Fibre ◽  
2005 ◽  
pp. 192-196
Author(s):  
Y. Saito ◽  
Y. Ohiwa
Keyword(s):  
Dietary Fibre ◽  
Mineral Absorption

THE CHARACTERISTICS OF ARTIFICIAL RICE WITH SEAWEED Eucheuma cottonii ADDITION AS A DIETARY FIBER SOURCE

2014 ◽  
Vol 6 (1) ◽  
Author(s):  
Natalia Prodiana Setiawati ◽  
Joko Santoso ◽  
Sri Purwaningsih
Keyword(s):  
Blood Glucose ◽  
Dietary Fiber ◽  
Dietary Fibre ◽  
Extrusion Process ◽  
The Body ◽  
Starch Digestibility ◽  
Food Commodities ◽  
The Stability ◽  
Extrusion Technology ◽  
Eucheuma Cottonii

The utilization of local food commodities such as corn and cassava with seaweed addition as a dietary fiber source for producing artificial rice through extrusion technology is an  alternative for food diversification. The research was carried out to find out the best composition (rice, corn, cassava, and seaweed) and temperature of extrusion process on making artificial rice and the influence of dietary fibre on sensory properties and physicochemical. The composition of rice, corn, and cassava in proportion  of 1:3:1 with 20% seaweed, Eucheuma cottonii, addition and temperature extruder of 90 °C were selected as the best product for artificial rice. The  sensory evaluation was 8.02±0.21 (people’s preference). In physicochemical properties, dietary fiber significantly affected on low bulk density and starch digestibility. This condition is very good for health especially in maintaining the stability of blood glucose in the body. Keywords: artificial rice, composition, extrusion, seaweed, dietary fibre, temperature

The place of dietary fibre in our diet

1978 ◽  
Vol 32 (1) ◽  
pp. 53-61
Author(s):  
M. A. Eastwood ◽  
J. A. Robertson
Keyword(s):  
Dietary Fibre

Acacia Gum is a Bifidogenic Dietary Fibre with High Digestive Tolerance in Healthy Humans

2003 ◽  
Vol 15 (1) ◽  
Author(s):  
Christine Cherbut ◽  
Catherine Michel ◽  
Virginie Raison ◽  
Thierry Kravtchenko ◽  
Meance Severine
Keyword(s):  
Dietary Fibre ◽  
Healthy Humans ◽  
Acacia Gum

Prebiotic Carbohydrates for Therapeutics.

2020 ◽  
Vol 20 ◽  
Author(s):  
Renuka Basavaiah ◽  
Prapulla Siddalingaiya Gurudutt
Keyword(s):  
Immune Response ◽  
Lipid Metabolism ◽  
Bacterial Infection ◽  
Food Industry ◽  
Health Benefits ◽  
Well Being ◽  
Intestinal Disease ◽  
Mineral Absorption ◽  
Health Promoting ◽  
Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

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