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CRC Handbook of Dietary Fiber in Human Nutrition
Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical a
Fiber in Human Nutrition
The editors have designed this book to serve both as a textbook on fiber in nutrition and, we hope, as the first complete reference on the subject. For the past 25 years, the study of plant fibers and their effect on human physiology has generally been relegated to a low-priority status. Recently, however, this area of research has enjoyed a renaissance unparalleled in the history of the food and nutritional sciences, a reawakening which has occurred primarily as a result of epidemiology reports that suggested a positive relationship between plant fiber ingestion and health. As interest among the scientific community increased and new research programs were initiated to test objectively the ...
Dietary Fibre in Human Nutrition
Abstract: An extensive search of the literature concerning dietary fiber is presented for use in human nutrition research. Included are many relevant papers and books which do not contain "fiber" in the title, as well as a large volume of writings published since 1970, when fiber in the diet became an important concern of many nutritionists. Citations from many medical and scientific sources are listed. The bibliography emphasizes dietary fiber and its main components--cellulose, hemicelluloses, and lignin-derived from plant foods of man. The main focus is onthe action of dietary fiber in human nutrition. Citations are grouped into subjects including gastrointestinal, cardiovascular and metabolic systems; fiber and food; and books, reviews and symposia. Citations are also listed by year and author.
Dietary Fibers and Human Health
This book is a printed edition of the Special Issue "Dietary Fibers and Human Health" that was published in Nutrients
CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition
Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber. Featuring new chapters and tables, in addition to updated sections, the third edition of this popular book includes important information that has become available since the publication of the second edition. What's new in the Third Edition? o Definitions and consumption of diet...
Dietary Fiber in Human Nutrition
Fiber is made up of the indigestible parts or compounds of plants that remain unchanged when they pass through the stomach and intestines in the human digestive system. There are two types of fiber, namely, soluble fiber and insoluble fiber. Wholegrain cereals, fruits, and vegetables are considered as a good source of dietary fiber. It is crucial for keeping the gut healthy and reducing the risk of chronic health conditions. There are several benefits of a high-fiber diet. It normalizes the bowel movements by softening and increasing the weight and size of the stool. Soluble fibers present in beans, oats and flaxseeds can help reduce cholesterol levels. In diabetic patients, soluble fiber can slow the absorption of sugar and help in the regulation of blood sugar levels. Consumption of dietary fiber is beneficial in gastrointestinal disorders such as colorectal ulcer, hiatal hernias, gastroesophageal reflux disease, diverticular disease, and hemorrhoids. This book unravels the recent studies related to dietary fiber and its nutritional importance for human health. It will prove to be immensely beneficial to medical students and researchers engaged in this area of study.
Dietary Fiber
Twenty years ago the very idea of an international conference on the fiber contained in plant food would have been totally inconceivable. At that time fiber was generally viewed as an inert component of food of no nutritional value and consequently consid ered as a contaminant, the removal of which would enhance the purity of a product. It was measured by a now obsolete and almost worthless test introduced in the last century for veterinary rather than human nutrition, and what was measured was referred to as "crude fiber," containing part of the cellulose and lignin but none of the numerous components of fiber now known to play important roles in the maintenance of health. There were a few lone voices prior to the last two decades who had extolled the laxative properties of the undigested portion of food, assuming that these were related to its irritant action on the bowel mucosa. In retrospect this was a total misconception, and "softage" would have been a more appropriate term than "roughage," since its presence insured soft, not irritating, colon content.
Topics in Dietary Fiber Research
The study of plant fibers and their effect on human physiology has suddenly, after many years of comparative obscurity, been catapulted to the forefront of the scien tific world. This new interest, first ignited by certain epidemiological reports, has been intensified by new re search and by dramatization in the lay press. To counter act the dissemination of inaccurate information and to elimi nate confusion, several authors have felt the need to make objective, unbiased reports available to the scientific community. The collection of papers in our own Fiber in Human Nutrition (Plenum Press, 1976) is one such effor~ However, even as it was going to press, we realized that increased interest ...
Dietary Fibre — A Component of Food
Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are gr...
