Dietary Fibre - Nutrition and Health Benefits

2018 ◽  
pp. 15-25
Author(s):  
Shabnam Chhabra
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Nutrition And Health

scholarly journals Manner of Ethiopian Dairy Products Processing and Their Nutritional and Health Importance

2019 ◽  
pp. 137-148
Author(s):  
Jemal Mohammed
Keyword(s):  
Dairy Products ◽  
Health Benefits ◽  
Vital Role ◽  
Human Nutrition ◽  
Nutrition And Health ◽  
Manufacturing Procedure ◽  
Traditional Dairy Products ◽  
Few Data ◽  
Processing Steps

Dairy products play a vital role in human nutrition and protecting against numerous diseases. Understanding the meticulous characteristics of traditionally processed dairy products as well as appropriate examination of the indigenous processing steps are important in order to vouch for suitable manufacturing procedure and protocols for commercialization. In Ethiopia, fortunately, some evidence is available on the general characteristics and processing practices of traditional dairy products nevertheless a few data is available about their role in human nutrition and health. Therefore, the objective of this review was to assess and compile information on processing of traditional dairy products in Ethiopia and their nutritional and health benefits. Ergo, ayib , arera,  kibe, neter kibe, aguat, ititu, and dhanaan are the major dairy products encompassed in this review.

scholarly journals The potential health benefits of legumes as a good source of dietary fibre

2009 ◽  
Vol 103 (4) ◽  
pp. 569-574 ◽  
Author(s):  
Trinidad P. Trinidad ◽  
Aida C. Mallillin ◽  
Anacleta S. Loyola ◽  
Rosario S. Sagum ◽  
Rosario R. Encabo
Keyword(s):  
Dietary Fibre ◽  
Human Subjects ◽  
Health Benefits ◽  
Scientific Basis ◽  
Good Source ◽  
Potential Health ◽  
Kidney Beans ◽  
Mineral Availability ◽  
Lima Beans

Dietary fibre has been shown to have important health implications in the prevention of risks of chronic diseases. The objective of the present study was to determine the potential health benefits of legumes as a good source of dietary fibre. Six to ten local legumes were studied as follows: cowpeas, mung beans, pole sitao, chickpeas, green peas, groundnuts, pigeon peas, kidney beans, lima beans and soyabeans. The following studies were conducted: (a) mineral availability, in vitro; (b) glycaemic index (GI) in non-diabetic and diabetic human subjects; (c) the cholesterol-lowering effect in human subjects with moderately raised serum cholesterol levels. The highest Fe availability among legumes was for lima beans (9·5 (sem 0·1)) while for Zn and Ca, the highest availability was for kidney beans (49·3 (sem 4·5)) and pigeon peas (75·1 (sem 7·1)), respectively. Groundnuts have the lowest Fe (1·3 (sem 1·1)), Zn (7·9 (sem 1·3)) and Ca (14·6 (sem 2·8)) availability. Legumes are low-GI foods ( < 55), ranging from 6 (chickpeas) to 13 (mung beans). Kidney beans showed significant reductions for both total (6 %) and LDL-cholesterol (9 %), and groundnuts for total cholesterol (7 %; P < 0·05). We conclude that mineral availability from legumes differs and may be attributed to their mineral content, mineral–mineral interaction and from their phytic and tannic acid content; legumes are considered low-GI foods and have shown potential hypocholesterolaemic effects. The above studies can be a scientific basis for considering legumes as functional foods.

scholarly journals Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nutrients ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 3045
Author(s):  
Nirmala Prasadi V. P. ◽  
Iris J. Joye
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Whole Grains ◽  
Metabolic Health ◽  
Human Studies ◽  
Consumer Health ◽  
Whole Grain ◽  
Beneficial Effects ◽  
The World ◽  
Grain Products

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

scholarly journals Processing of oats and the impact of processing operations on nutrition and health benefits

2014 ◽  
Vol 112 (S2) ◽  
pp. S58-S64 ◽  
Author(s):  
Eric A. Decker ◽  
Devin J. Rose ◽  
Derek Stewart
Keyword(s):  
Lipid Profile ◽  
Health Benefits ◽  
Heat Processing ◽  
Nutrition And Health ◽  
Food Ingredient ◽  
Soluble Fibre ◽  
Oat Bran ◽  
High Fibre ◽  
Nutritional Benefits ◽  
The Impact

Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fibre. However, an oat kernel is largely non-digestible and thus must be utilised in milled form to reap its nutritional benefits. Milling is made up of numerous steps, the most important being dehulling to expose the digestible groat, heat processing to inactivate enzymes that cause rancidity, and cutting, rolling or grinding to convert the groat into a product that can be used directly in oatmeal or can be used as a food ingredient in products such as bread, ready-to-eat breakfast cereals and snack bars. Oats can also be processed into oat bran and fibre to obtain high-fibre-containing fractions that can be used in a variety of food products.

scholarly journals Engagement with dietary fibre and receptiveness to resistant starch in Australia

2010 ◽  
Vol 13 (11) ◽  
pp. 1915-1922 ◽  
Author(s):  
Philip Mohr ◽  
Sinéad Quinn ◽  
Matthew Morell ◽  
David Topping
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre ◽  
Process Model ◽  
Health Benefits ◽  
Adoption Process ◽  
Cross Sectional ◽  
Delivery Options ◽  
Cross Sectional Design ◽  
Serious Disease ◽  
High Level

AbstractObjectiveTo investigate community engagement with the health benefits of dietary fibre (DF) and its potential as a framework for the promotion of increased consumption of resistant starch (RS).SettingA nationwide postal Food and Health Survey conducted in Australia by CSIRO Human Nutrition.SubjectsAdults aged 18 years and above, selected at random from the Australian Electoral Roll (n 849).DesignA cross-sectional design was employed to analyse ratings of (i) the importance of various RS health and functional claims and (ii) receptiveness to different foods as RS delivery vehicles, according to the respondents’ level of fibre engagement as classified under the Precaution Adoption Process Model (PAPM) of Health Behaviour.ResultsThere was a high level of recognition (89·5 %) of DF as being important for health. Significant gender differences were found for ratings of RS attributes and RS delivery options. Women were both more fibre-engaged than men and more receptive than men to RS and its potential benefits. Ratings of the acceptability of several foods as means of delivering RS revealed a general preference for healthy staples over indulgences, with the margin between acceptability of staples and indulgences increasing markedly with increased fibre engagement.ConclusionsApplication of the PAPM to awareness of DF reveals a ready-made target group for health messages about RS and pockets of differential potential receptiveness. The findings support the promotion of RS as providing health benefits of DF with the added reduction of risk of serious disease, its delivery through healthy staples and the targeting of messages at both fibre-engaged individuals and women in general.

scholarly journals The role of dietary fibre and prebiotics in the paediatric diet

2020 ◽  
Vol 25 (4) ◽  
pp. 263-263
Author(s):  
Dana Boctor
Keyword(s):  
Young Children ◽  
Intestinal Microbiota ◽  
Dietary Fibre ◽  
Health Benefits ◽  
Microbiome Composition ◽  
Fibre Intake ◽  
Dietary Fibres ◽  
Dietary Choices ◽  
Physiological Benefits

Abstract Dietary fibres are resistant to digestion and absorption. Prebiotics are fermentable dietary fibres that confer health benefits through their effects on microbiome composition and activity. The range of physiological benefits from consuming dietary fibres is broad. Encouraging children to eat fibre-rich foods promotes a nutrient-dense diet. Introducing a variety of dietary fibre sources to young children helps establish future dietary choices and a more diverse intestinal microbiota. Low-fibre intake is associated with a higher prevalence of constipation and obesity.

Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre

2017 ◽  
Vol 13 (2) ◽  
pp. 137-146
Author(s):  
Raquel P.F. Guine ◽  
Manuela Ferreira ◽  
Paula Correia ◽  
Joao Duarte
Keyword(s):  
Dietary Fibre ◽  
Health Benefits

scholarly journals Oats, more than just a whole grain: an introduction

2014 ◽  
Vol 112 (S2) ◽  
pp. S1-S3 ◽  
Author(s):  
Roger Clemens ◽  
B. Jan-Willem van Klinken
Keyword(s):  
New York ◽  
Dietary Fibre ◽  
Nutritive Value ◽  
Cardiovascular Health ◽  
Health Benefits ◽  
Chemical Properties ◽  
Potential Health ◽  
Processing Technologies ◽  
Food Regulation ◽  
International Experts

In May 2012, an oats workshop was held in New York to convene a group of international experts to discuss the implications and applications of oats relative to human health. These diverse experts represented disciplines including, but not limited to, epidemiology, food regulation, nutrition and food science, grain breeding and plant genetics, food processing, medicine and public-health policy. This ensuing series addresses three important aspects pertinent to oats: a brief overview of the dynamics of oats; the spectrum of established and emerging research in agriculture and health; and the options and opportunities for future applications of oats that extend beyond dietary fibre. Oats have many unique chemical properties, potential health benefits, agricultural challenges and nutrition-policy opportunities – but global production of oats appears to be falling. This is occurring despite contemporary research in the development of drought and infestation resistance and climate-adaptive cultivars and assessments of oats’ unique components (such as dietary fibre, lipids, β-glucan and avenanthramides) that may contribute to health benefits. This suggests that oats represent a promising grain in the whole-grains landscape. New insights have been created into benefits beyond cardiovascular health. Modern milling and processing technologies have been developed to retain the nutritive value and functional properties of oats and to assure a consistent foundation for global health policies.

scholarly journals Editorial for the Special Issue “Dietary Fibre: New Insights on Biochemistry and Health Benefits”

2018 ◽  
Vol 19 (11) ◽  
pp. 3556
Author(s):  
Jan van der Kamp ◽  
Philip Harris
Keyword(s):  
Plant Cell ◽  
Dietary Fibre ◽  
Cell Walls ◽  
Health Benefits ◽  
Plant Cell Walls ◽  
Special Issue

When the term dietary fibre was first coined, over sixty years ago, it only referred to plant cell walls in the diet. [...]

scholarly journals Advances in dietary fibre characterisation. 1. Definition of dietary fibre, physiological relevance, health benefits and analytical aspects

2003 ◽  
Vol 16 (01) ◽  
pp. 71 ◽  
Author(s):  
Martine Champ ◽  
Anna-Maria Langkilde ◽  
Fred Brouns ◽  
Bernd Kettlitz ◽  
Yves Le Bail Collet
Keyword(s):  
Dietary Fibre ◽  
Health Benefits ◽  
Physiological Relevance ◽  
Definition Of
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