HANDBOOK OF DIETARY FIBER
CONTENTS 1 DIETARY FIBER OVERVIEW 2 DIETARY FIBER AND CARDIOVASCULAR DISEASE 3 DIETARY FIBER AND COLON CANCER 4 DIETARY FIBER AND BREAST CANCER RISK 5 DIETARY FIBER AND BREAST CANCER EPIDEMIOLOGY 6 DIETARY FIBER AND PROSTATE CANCER 7 DIETARY FIBER AND GLUCOSE METABOLISM AND DIABETES 8 RESISTANT OLIGOSACCHARIDES 9 RESISTANT STARCHES, FERMENTATION, AND LARGE BOWEL HEALTH 10 RESISTANT STARCHES AND LIPID METABOLISM 11 CRITICAL REVIEW OF HYDROGEN BREATH TEST METHODS IN RESISTANT STARCH AND DIETARY FIBER RESEARCH 12 LACTULOSE: A REVIEW ON EFFECTS, CLINICAL RESULTS, AND SAFETY ASPECTS IN RELATION TO ITS INFLUENCE ON THE COLONIC ENVIRONMENT 13 PHYSICOCHEMICAL PROPERTIES OF DIETARY FIBER: OVERVIEW 14 ADSORPTION OF CARCINOGENS BY DIETARY FIBER 15 DIETARY FIBER AND MINERAL INTERACTION 16 THE INFLUENCE OF WHEAT FIBER AND BRAN ON MINERAL NUTRITURE 17 NONDIGESTIBLE OLIGOSACCHARIDES AND MINERAL ABSORPTION 18 ENZYMATIC MODIFICATION OF DIETARY FIBER SOURCES 19 CHEMISTRY, ARCHITECTURE, AND COMPOSITION OF DIETARY FIBER FROM PLANT CELL WALLS 20 CHEMISTRY AND ANALYSIS OF LIGNIN 21 HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY TECHNIQUES USED IN DIETARY FIBER AND COMPLEX CARBOHYDRATES ANALYSIS 22 DIETARY FIBER–ASSOCIATED COMPOUNDS: CHEMISTRY, ANALYSIS, AND NUTRITIONAL EFFECTS OF POLYPHENOLS 23 FOOD USES OF FIBER 24 WHEAT BRAN: PHYSIOLOGICAL EFFECTS 25 PSYLLIUM: FOOD APPLICATIONS, EFFICACY, AND SAFETY 26 OAT FIBER: PRODUCTION, COMPOSITION, PHYSICOCHEMICAL PROPERTIES, PHYSIOLOGICAL EFFECTS, SAFETY, AND FOOD APPLICATIONS 27 BARLEY FIBER 28 RICE BRAN: PRODUCTION, COMPOSITION, AVAILABILITY, HEALTHFUL PROPERTIES, SAFETY, AND FOOD APPLICATIONS 29 SUGAR BEET FIBER: PRODUCTION, COMPOSITION, PHYSICOCHEMICAL PROPERTIES, PHYSIOLOGICAL EFFECTS, SAFETY, AND FOOD APPLICATIONS 30 PECTIN: COMPOSITION, CHEMISTRY, PHYSICOCHEMICAL PROPERTIES, FOOD APPLICATIONS, AND PHYSIOLOGICAL EFFECTS 31 CLASSIFICATION, STRUCTURE, AND CHEMISTRY OF POLYSACCHARIDES OF FOODS 32 GUAR GUM: AGRICULTURAL AND BOTANICAL ASPECTS, PHYSICOCHEMICAL AND NUTRITIONAL PROPERTIES, AND ITS USE IN THE DEVELOPMENT OF FUNCTIONAL FOODS 33 ALGINATE: PRODUCTION, COMPOSITION, PHYSICOCHEMICAL PROPERTIES, PHYSIOLOGICAL EFFECTS, SAFETY, AND FOOD APPLICATIONS 34 GUM ARABIC: PRODUCTION, SAFETY AND PHYSIOLOGICAL EFFECTS, PHYSIOCHEMICAL CHARACTERIZATION, FUNCTIONAL PROPERTIES, AND FOOD APPLICATIONS 35 GELLAN GUM 36 INULIN AND OLIGOFRUCTOSE 37 CURDLAN 38 DIETARY FIBER IN CHILDHOOD 39 DIETARY FIBER INTAKE IN SPAIN: RECOMMENDATIONS AND ACTUAL CONSUMPTION PATTERNS 40 DIETARY FIBER IN ISRAEL: RECOMMENDATIONS, CONSUMPTION, AND RESEARCH 41 DIETARY FIBER INTAKE IN CHINA: RECOMMENDATIONS AND ACTUAL CONSUMPTION PATTERNS 42 DIETARY FIBER INTAKE IN POLAND: RECOMMENDATIONS AND ACTUAL CONSUMPTION PATTERNS 43 DIETARY FIBER INTAKE IN CHILE: RECOMMENDATIONS AND ACTUAL CONSUMPTION PATTERNS 44 DIETARY FIBER INTAKE IN MEXICO: RECOMMENDATIONS AND ACTUAL CONSUMPTION PATTERNS 45 DIETARY FIBER AND RESISTANT STARCH INTAKE IN BRAZIL: RECOMMENDATIONS AND ACTUAL CONSUMPTION PATTERN DIETARY FIBER OVERVIEW I INTRODUCTION IN 1953, HIPSLEY ?RST USED ‘‘DIETARY ?BER’’ TO DESIGNATE NONDIGESTIBLE PLANT CELL WALL CONSTITUENTS BETWEEN 1972 AND 1976, DIETARY ?BER’S ROLE WAS EXPANDED TO BE USED IN CONJUNCTION WITH A NUMBER OF HEALTH-RELATED HYPOTHESES THE DIETARY ?BER HYPOTHESIS IMPLIES THAT A HIGH INTAKE OF ?BER-CONTAINING FOODS IS DIRECTLY RELATED TO, OR IS ASSOCIATED WITH, A LOW INCIDENCE OF MANY DISORDERS AND DISEASES COMMON WITH A WESTERN LIFESTYLE (EG, CHRONIC BOWEL DISEASE, DIABETES, CORONARY HEART DISEASE, AND COLON CANCER) RESEARCH CONTINUES TO EXPLORE THE VALIDITY OF THE HYPOTHESIS, AND MANY QUESTIONS REQUIRE ANSWERS HOW MUCH DOES IT EXPLAIN? IS IT OVERRATED? DOES IT REALLY WORK IN EVERYDAY NUTRITION, ESPECIALLY IN INTERETHNIC POPULATIONS? HOW DOES IT COMPARE WITH OTHER WELL-KNOWN DISEASE HYPOTHESES (WALKER, 1993)? THE PASSING YEARS HAVE NOT LESSENED THE SIGNI?CANCE OF DIETARY ?BER IN HUMAN HEALTH AND DISEASE THERE ARE OVER A DOZEN MAJOR IDENTI?ABLE BENE?CIAL EFFECTS OF INCREASED DIETARY ?BER CONSUMPTION ON HUMAN HEALTH AND BODY FUNCTION THESE ATTRIBUTES RANGE FROM ?BER’S CONTRIBU- TION TO LOWERING CALORIC INTAKE TO ITS INCREASE IN THE WATER CONTENT AND MASS OF HUMAN SOLID WASTE ALTHOUGH THERE IS AN ENORMOUS DATABASE TO SUPPORT THE HEALTH BENE?TS OF DIETARY ?BER, THE DATA IS NOT WITHOUT MIXED RESULTS NEVERTHELESS, COLLECTIVELY, DIETARY ?BER CONTRIBUTES TO A FASCINATING STORY ABOUT FOODS, NUTRITION, AND HEALTH WHICH WILL BE EXAMINED THROUGHOUT THIS BOOK WHILE A DIET HIGH IN ?BER-CONTAINING FOODS IS ASSOCIATED WITH HEALTH BENE?TS, THE EXTENT OF THE BENE?TS CAN BE ENHANCED OR DIMINISHED BY THE IN?UENCE OF VARIOUS NONDIETARY FACTORS (EG, GENETIC FACTORS, PHYSICAL ACTIVITY, STRESS), AND MORE NEEDS TO BE KNOWN ABOUT THE HEALTH EFFECTS OF DIETARY ?BER IN DIFFERENT FOOD FORMS SUCH AS THE METABOLIC EFFECTS OF HIGH-?BER WHOLE FOODS (EG, WHOLE WHEAT BREAD), ?BER CONCENTRATES (EG, MODI?ED BRAN), AND BIOACTIVE ISOLATES (EG, PECTIN) INCREASED CONCERN ABOUT THE RELATIONSHIP BETWEEN DIET AND CHRONIC DISEASE HAS LED TO AN INCREASED INTEREST IN FUNCTIONAL FOOD PRODUCTS FOR RISK REDUCTION THIS FUNCTIONAL FOOD PARADIGM WAS USHERED IN BY THE VIGOROUS MARKETING OF BRAN AND ?BER-ENHANCED PRODUCTS IT STARTED IN THE MID-1980S WITH THE SUCCESS OF A KELLOGG’S ALL-BRAN CAMPAIGN THAT LINKED COLON CANCER RISK REDUCTION TO INCREASED BRAN INTAKE STUDIES FROM THE SCIENTI?C COMMUNITY AND RECOMMENDATIONS ABOUT DIETARY ?BER FROM THE GOVERNMENT AND CONSUMER ORGANIZATIONS HAVE KEPT DIETARY ?BER ‘‘ON THE RADAR SCREEN’’ FOR HEALTH PROMOTION IN FACT, DIETARY ?BER IS NOW A MANDATORY COMPONENT OF US FOOD LABELS IT CONSISTS OF TWO MAJOR FRACTIONS—INSOLUBLE AND SOLUBLE—BUT REPORTING THIS DISTRIBUTION IS ONLY VOLUNTARY ON FOOD LABELS FIVE FOOD LABELING HEALTH CLAIMS ARE CUR