| Description |
1 online resource (549 pages) : illustrations |
| Contents |
Reflections on 30 years of the Vahouny Fiber Symposia -- Discussion relating to the definition of dietary fiber at the Ninth Vahouny Fiber Symposium: building scientific agreement -- Implementation issues of the codex definition of dietary fiber: degree of polymerization, physiological, and methodological considerations -- Regulations for the food labeling of dietary fiber -- Resistant starch: measurement, intakes, and dietary targets -- Measurement techniques for insulin sensitivity -- Consumption of total fiber and types of fiber are associated with a lower prevalence of obesity and abdominal adiposity in U.S. adults: NHANES 1999-2006 -- Fiber and satiety -- Viscous dietary fiber reduces adiposity and plasma adipokines and increases gene expression related to fat oxidation in rats -- Epidemiological studies of dietary fiber and cardiovascular disease -- Fasting glucose turnover but not peripheral insulin resistance is reduced after acetogenic and non-digestible carbohydrate ingestion in metabolic syndrome patients -- Assessing immune health outcomes following dietary interventions in healthy adults: a model using galactooligosaccharides -- Inulin, gut microbes, and health -- Digesta viscosity and glucose behavior in the small intestine lumen -- Manipulating dietary intake of poorly absorbed and frementable short-chain carbohydrates (FODMAPs): implications for laxation and gastrointestinal health -- Colonic metabolism of bioactive molecules: potential impact of dietary fiber -- Impact of low viscous fiber on postprandial and fasting glycemia -- Essentiality and beneficial physiological effects of dietary fiber: resistant maltodextrin: a case study -- Fecal microbiota composition is affected by resistant maltodextrin, and bifidobacteria counts correlate with energy gain -- Resistant maltodextrin overview: chemical and physical properties -- Rice bran fiber -- Hypoglycemic effects of oat [beta]-glucan -- Oat fiber -- Sugarcane fiber -- Galactooligosaccarides: next generation prebiotics -- Physiochemical properties of wheat bran and related application challenges -- Pectin -- Fruit fibers -- Fig fruit by-products (Ficus carica) as a source of dietary fiber -- Tiger nut fiber and its technological applications in meat products -- Technological properties of pomegranate (Punica granatum L.) peel extract obtained as coproduct of juice processing -- Mechanisms by which resistant starch produces gut hormones and reduces body fat -- Resistant starch content of brown rice increases after refrigeration in selected varieties -- Acacia gum -- Nondigestible saccharide enhances transcellular transport of myricetin glycosides in the small intestine of rats: a newly defined mechanism of flavonoid absorption -- Efficacy and safety of xylooligosaccharides |
| Summary |
"Fiber offers a variety of health benefits and is essential to reduce the risk of such chronic diseases as diabetes, obesity, cardiovascular disease, and diverticulitis. According to the Institute of Medicine (IOM), adequate intake (AI) of total fiber should be 14 g/1000 kcal. The IOM recommendation is joined by those from a variety of government public health agencies that promote increased fiber consumption, but a majority of people in developed countries still fall short of recommended values. On average, Americans consume only half of required intake, and approximately 90% of the U.S. population fails to meet AI goals. The problem stems largely from the fact that most conventional high-fiber foods are not tasty. Their organoleptic properties lack the kind of sensory attributes that people seek in the foods they eat. This makes it imperative for food companies to formulate tasty foods with high fiber content to improve population-wide consumption. Many have done so with new fiber ingredients that satisfy consumer demands while also delivering the health benefits of fiber. This book discusses findings from the Ninth Vahouny Fiber Symposium, which was held in Bethesda, Maryland, in June 2010. It includes a definition of fiber developed through expert consensus and delves into the many health benefits of fiber, including its prebiotic effects and roles in weight management, glycemic control, cardiovascular health, and intestinal regularity. It also reviews a variety of fiber ingredients that can be used in many appealing foods. The book provides details of claim opportunities for fiber ingredients and fiber-containing foods as well as a list of global suppliers of these ingredients. It is designed for use by food product developers, nutritionists, dietitians, and regulatory agencies"--Provided by publisher |
| Bibliography |
Includes bibliographical references |
| Notes |
Online resource; title from PDF title page (ebrary, viewed on May 13, 2014) |
| Subject |
Fiber in human nutrition.
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Nutrition -- Requirements.
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Dietary Fiber -- therapeutic use
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Dietary Fiber -- analysis
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Nutritional Requirements
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MEDICAL -- Diet Therapy.
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MEDICAL -- Nursing -- Nutrition.
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Nutrition -- Requirements
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Fiber in human nutrition
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| Form |
Electronic book
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| Author |
Cho, Sungsoo, editor
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Almeida, Nelson, editor
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Vahouny Fiber Symposium (9th : 2010 : Bethesda, Md.)
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| LC no. |
2012013737 |
| ISBN |
9781439899373 |
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1439899371 |
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9781138199798 |
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1138199796 |
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