Vegetables dietary fiber

Trock, B., Lanza, E., and Greenwald, T. (1990). Dietary fiber, vegetables, and colon cancer Critical review and meta-analyses of the epidemiological evidence. /. Natl. Cancer irtst. 82, 65(L661. 

The beneficial effects of dietary fiber, including both soluble and iasoluble fiber, are generally recognized. Current recommendations are for daily iatakes of 20—35 g ia a balanced diet of cereal products, fmits, vegetables, and legumes. However, the specific preventive role of dietary fiber ia certaia diseases has beea difficult to estabUsh, ia part because dietary risk factors such as high saturated fat and high proteia levels are reduced as fiber levels iacrease. 

Terry P, Giovannucci E, Michels KB, Bergkvist L, Hansen H, Holmberg L and Wolk A. 2001. Fruit, vegetables, dietary fiber, and risk of colorectal cancer. J Natl Cancer Inst 93(7) 525-533. 

Dietary Fiber and Associated Antioxidants in Fruit and Vegetables... 

Fruits and vegetables are generally high in water and low in fat, and, in addition to vitamins and minerals, they contain significant amounts of dietary fiber (DF) and phytochemicals—mainly polyphenols and carotenoids—with significant biological properties, including antioxidant activity. 

Table 8.1. Dietary fiber content (% edible fresh matter) in common fruits and vegetables...

Table 8.2. Composition of dietary fiber in several fruits and vegetables (g/100 g edible dry weight)...

Contribution of Fruits and Vegetables to the Intake of Dietary Fiber and Antioxidants in the Diet... 

Bunzel M, Seiler A and Steinhart H. 2005. Characterization of dietary fiber lignins from fruits and vegetables using the DCFR method. J Agric Food Chem 53 9553-9559. 

Khanum F, Swamy MS, Sudarshana Krishna KR, Santhanam K and Viswanathan KR. 2000. Dietary fiber content of commonly fresh and cooked vegetables consumed in India. Plant Foods Hum Nutr 55 207-218. 

The bioavailability of calcium from dairy foods is considered to be excellent (Schaafsma 1983). Evidence from animal studies suggests that the form of calcium in dairy foods may influence the bioavailability of this mineral (Wong and LaCroix 1980). For example, dairy foods that contain colloidal calcium phosphate or calcium caseinate (e.g., as in Cheddar cheese) appear to be somewhat better sources of calcium than foods that contain ionic calcium (e.g., yogurt, buttermilk). However, calcium in milk and other milk products is of greater bioavailability to humans than calcium found in other food sources. According to Renner (1983), calcium utilization from skim milk powder is 85% compared with 22-74% from vegetables. Dietary fiber in plant cell... 

Inicimn in particular, are readily converted into a nondigesltble or slowly digestible physical form ander certain food processing conditions. These resistant starches are readily fermented by colonic bacteria. Small amounts of waxes, cutin. and minerals in fruits and vegetables contribute to total dietary fiber values but may be physiologically inert. 

In the study on colorectal cancer (Table 20.4), a reduced risk was found for increasing intake of anthocyanidins (OR, 0.67 for the highest versus the lowest quintile,p-trend, 0.001), flavonols (OR, 0.64,p-trend < 0.001), flavones (OR, 0.78, p-trend, 0.004), and isoflavones (OR, 0.76, p-trend, 0.001). [Rossi et al., 2006], The estimates did not substantially differ for colon and rectal cancers. After allowance for fruit and vegetable consumption, for dietary fiber, or for micronutrients previously associated to this tumor including vitamin C, the associations with flavonoids did not change by more than 10%. A recent case-control study of 1456 pairs of cases and controls conducted in Sweden confirmed a significant decrease in risk of colorectal cancer for intake of anthocyanidins and flavonols [Theodoratou et al., 2007], but there was no relation for isoflavones and flavones. However, the results on isoflavones and flavones are questionable due to the unusually and generally low intakes of the populations studied. In the Italian population, anthocyanidins were derived mainly from wine, red fruit, and onions, and flavonols from apples or pears, wine, and mixed salads. 

NCSDCc,f 6.3 yr 3405 3692 1074 M-F Dietary or supplemental intake of vitamin A, C, E, folates and carotenoids are not associated with bladder risk of cancer inverse association were found between the intake of vitamins, carotenoids, and dietary fibers and risk of gastric carcinoma inverse association with lung cancer is found both for vegetables and fruit intake. (148,212) (213)... 

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