Autor según el artículo: 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.;

Departamento: Bioquímica i Biotecnologia

Autor/es de la URV: Bulló Bonet, Mònica / Salas Salvadó, Jorge

Palabras clave: Starch Prebiotics Metaanalysis Low-glycemic index Labelling Icqc Health Foods Digestion Dietary fibre Definition Consensus Carbohydrate quality Blood-lipids Bioaccessibility

Resumen: 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.

Áreas temáticas: 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

Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/

Direcció de correo del autor: jordi.salas@urv.cat monica.bullo@urv.cat

Identificador del autor: 0000-0003-2700-7459 0000-0002-0218-7046

Fecha de alta del registro: 2023-02-19

Versión del articulo depositado: info:eu-repo/semantics/publishedVersion

Enlace a la fuente original: https://www.mdpi.com/2072-6643/12/9/2553

URL Documento de licencia: http://repositori.urv.cat/ca/proteccio-de-dades/

Referencia al articulo segun fuente origial: Nutrients. 12 (9):

Referencia de l'ítem segons les normes APA: Augustin, Livia S. A.; Aas, Anne-Marie; Astrup, Arnie; Atkinson, Fiona S.; Baer-Sinnott, Sara; Barclay, Alan W.; Brand-Miller, Jennie C.; Brighenti, F (2020). Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC). Nutrients, 12(9), -. DOI: 10.3390/nu12092553

DOI del artículo: 10.3390/nu12092553

Entidad: Universitat Rovira i Virgili

Año de publicación de la revista: 2020

Tipo de publicación: Journal Publications