Author, as appears in the article.: Augustin, Livia S A; Aas, Anne-Marie; Astrup, Arnie; Atkinson, Fiona S; Baer-Sinnott, Sara; Barclay, Alan W; Brand-Miller, Jennie C; Brighenti, Furio; Bullo, Monica; Buyken, Anette E; Ceriello, Antonio; Ellis, Peter R; Ha, Marie-Ann; Henry, Jeyakumar C; Kendall, Cyril W C; La Vecchia, Carlo; Liu, Simin; Livesey, Geoffrey; Poli, Andrea; Salas-Salvado, Jordi; Riccardi, Gabriele; Riserus, Ulf; Rizkalla, Salwa W; Sievenpiper, John L; Trichopoulou, Antonia; Usic, Kathy; Wolever, Thomas M S; Willett, Walter C; Jenkins, David J A
Department: Bioquímica i Biotecnologia
URV's Author/s: Bulló Bonet, Mònica / Salas Salvadó, Jorge
Keywords: Starch Prebiotics Organizations Metaanalysis Low-glycemic index Labelling Internationality Icqc Humans Health Foods Food quality Food labeling Digestion Dietary fibre Dietary fiber Definition Consensus Carbohydrate quality Blood-lipids Bioaccessibility
Abstract: Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small amounts of associated non-carbohydrate components. The main contributors of fibre to the diet are the cell walls of plant tissues, which are supramolecular polymer networks containing variable proportions of cellulose, hemicelluloses, pectic substances, and non-carbohydrate components, such as lignin. Other contributors of fibre are the intracellular storage oligosaccharides, such as fructans. A distinction needs to be made between intrinsic sources of dietary fibre and purified forms of fibre, given that the three-dimensional matrix of the plant cell wall confers benefits beyond fibre isolates. Movement through the digestive tract modifies the cell wall structure and may affect the interactions with the colonic microbes (e.g., small intestinally non-absorbed carbohydrates are broken down by bacteria to short-chain fatty acids, absorbed by colonocytes). These aspects, combined with the fibre associated components (e.g., micronutrients, polyphenols, phytosterols, and phytoestrogens), may contribute to the health outcomes seen with the consumption of dietary fibre. Therefore, where possible, processing should minimise the degradation of the plant cell wall structures to preserve some of its benefits. Food labelling should include dietary fibre values and distinguish between intrinsic and added fibre. Labelling may also help achieve the recommended intake of 14 g/1000 kcal/day.
Thematic Areas: Zootecnia / recursos pesqueiros Saúde coletiva Química Psicología Planejamento urbano e regional / demografia Nutrition and dietetics Nutrition & dietetics Nutrição Medicina veterinaria Medicina iii Medicina ii Medicina i Interdisciplinar Food science Farmacia Engenharias iv Engenharias ii Enfermagem Educação física Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología
licence for use: https://creativecommons.org/licenses/by/3.0/es/
Author's mail: monica.bullo@urv.cat jordi.salas@urv.cat
Author identifier: 0000-0002-0218-7046 0000-0003-2700-7459
Record's date: 2024-10-12
Papper version: info:eu-repo/semantics/publishedVersion
Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
Papper original source: Nutrients. 12 (9): 1-11
APA: Augustin, Livia S A; Aas, Anne-Marie; Astrup, Arnie; Atkinson, Fiona S; Baer-Sinnott, Sara; Barclay, Alan W; Brand-Miller, Jennie C; Brighenti, Furio; (2020). Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC). Nutrients, 12(9), 1-11. DOI: 10.3390/nu12092553
Entity: Universitat Rovira i Virgili
Journal publication year: 2020
Publication Type: Journal Publications
Repositori URV