Articles producció científica> Bioquímica i Biotecnologia

Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)

  • Identification data

    Identifier: imarina:9028499
    Authors:
    Augustin, Livia S AAas, Anne-MarieAstrup, ArnieAtkinson, Fiona SBaer-Sinnott, SaraBarclay, Alan WBrand-Miller, Jennie CBrighenti, FurioBullo, MonicaBuyken, Anette ECeriello, AntonioEllis, Peter RHa, Marie-AnnHenry, Jeyakumar CKendall, Cyril W CLa Vecchia, CarloLiu, SiminLivesey, GeoffreyPoli, AndreaSalas-Salvado, JordiRiccardi, GabrieleRiserus, UlfRizkalla, Salwa WSievenpiper, John LTrichopoulou, AntoniaUsic, KathyWolever, Thomas M SWillett, Walter CJenkins, David J A
    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.
  • Others:

    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
    Link to the original source: https://www.mdpi.com/2072-6643/12/9/2553
    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
    Article's DOI: 10.3390/nu12092553
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2020
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Nutrition & Dietetics,Nutrition and Dietetics
    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
    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
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