Nutrition fiber

Kritchevsky, D. Story, J.A. Binding of bile salts in vitro by non-nutritive fiber. J Nutr, 1974 104 458-461... 

Cellulose substrates used in digestion studies were (ground) Solka Floe alpha cellulose, a non-nutritive fiber used for formulating animal diets (Gen. Biochem. Co.) Avicel, microcrystalline cellulose (American Viscose) heated milled Solka Floe (7) and (not ground) Whatman No. 1 filter paper, cotton sliver (25) and absorbent cotton (White Cross Co.). 

Most bulk food ingredients, eg, flour, fats and oils, and nutritive sweeteners (qv) such as sugar (qv), are excluded from the food additive category. In a few cases, substances that are used in relatively large quantities, eg, dietary fiber (qv) and bulking agents, are included herein because these have been the focus of market and technology developments. 

Dietary fibers are used in several food categories, including breakfast cereals, pasta, snack foods, and baked goods, as well as some pharmaceutical categories such as enteral nutritionals, bulk laxatives, and diet beverage mixes (31). The common dietary fiber additives and their sources are given (32). 

Wool, as a keratin, is a highly cross-linked, insoluble proteinaceous fiber, and few animals have developed the specialized digestive systems that aUow them to derive nutrition from the potential protein resource. In nature, these few keratin-digesting animals, principally the larvae of clothes moths and carpet beetles, perform a useful function in scavenging the keratinous parts of dead animals and animal debris (fur, skin, beak, claw, feathers) that ate inaccessible to other animals. It is only when these keratin-digesting animals attack processed wool goods that they are classified as pests. Very often they enter domestic or industrial huildings from natural habitats such as birds nests. 

Dietary fiber is the accepted terminology ia the United States for nutritional labeling. Total dietary fiber (I DF) and its subfractions, insoluble dietary fiber (IDF) and soluble dietary fiber (SDF), are defined analytically by official methods (3—5). 

AOAC Method 985.29for TDF. This AO AC method (3), referred to as the method of Prosky and co-workers (4), was cited in the Nutritional Labeling and Education Act of 1990 as the general analytical approach for food labeling of dietary fiber content. The method has undergone several modifications for IDE and for the primary fractions, SDE and IDE. 

G. A. Spiller, ed.. Handbook of Dietay Fiber in Human Nutrition, CRC Press, Boca Raton, El., 1986. 

The use of foods by organisms is termed nutrition. The ability of an organism to use a particular food material depends upon its chemical composition and upon the metabolic pathways available to the organism. In addition to essential fiber, food includes the macronutrients—protein, carbohydrate, and lipid—and the micronutrients—including vitamins and minerals. 

Not all of the starch in a food ends up being digested. The starch that is not absorbed by the body is called resistant starch, and it is considered dietary fiber. It is also a source of nutrition for intestinal flora, which make important vitamins (and intestinal gas). 

Adiotomre, Eastwood, M. A. Edwards, C. A. Brydon, W. G. (1990). Dietary fiber in vitro methods that anticipate nutrition and metabolic activity in humans. American Journal of Clinical Nutrition, Vol.52, No.l, Qanuary 1990), pp. 128-134, ISSN 0002-9165. 

Bliss, D.Z. Stein, T.P. Schleifer, C.R. Settle, R.G. (1996). Supplementation with G A fiber increases fecal nitrogen excretion and lowers serum urea nitrogen concentration in chronic renal failure patients consuming a low-protein diet. The American Journal of Clinical Nutrition, Vol. 63, No.3, (March 1996), pp. 392-398, ISSN 0002-9165. 

When compared to whole meal rye flour (280 kcal/1160 kJ) and to wheat flour (320 kcal/1320 kJ), phloem powder (140 kcal/580 kJ) contains approximately 50% less energy. As is typical for all flours, phloem powder also contains a low amount of fat (total amount 2.3 g/100 g). The protein content of phloem is only 2.5 g (per 100 g), whereas the respective amount in whole meal rye flour is 8.8 g and in wheat flour 12.1 g. The content of carbohydrates in phloem ( 30 g/100 g) is about 50% less than in rye (55 g) and wheat flours (59 g). The relatively low energy, protein and carbohydrate content of phloem when compared with commonly used flours, is related to its high content of different fiber. Detailed nutritional data for phloem and phloem breads used in our trial are presented in Table 14.1. 

BROWN L, ROSNER B, wiLLET w w, SACKS F M (1999) Cholesterol-loweiing effeects of dietary fiber a meta-analysis, American Journal of Clinical Nutrition, 69, 30-42. 

Recent scientific studies have clearly established the nutritional role of dietary fiber in several health conditions (Jalili et al., 2000), such as hypercholesterolemia (Topping et al., 1990), diabetes (Chandalia et al., 2000) and bowel function. It is also effective in preventing urinary stones (Ohkawa et al., 1984). The Food and Nutrition Board (Institute of Medicine Report, 2001) recommended a daily allowance for fiber of 25-30 g, though it is not an essential nutrient. Rice bran fiber offers a good source of non-bloating dietary fiber and is marketed as RiceMucil by NutraStar Company in the USA. 

The fiber of rice bran products, especially the RiceMucil is helpful in maintaining normal gastrointestinal and colon health (Tomlin and Read, 1988). It helps in bowel regularity. Patients with irritable bowel syndrome, inflammatory bowel disease and colitis get excellent relief with RiceMucil . As has been mentioned in the earlier part of this chapter, the fiber of rice bran is non-bloating and lactose free, and the acidic environment the fiber creates during the fermentation of undigested food improves colon health and induces all the healthy enzymes and fnendly bacteria to proliferate (Folino et al, 1995 Life Sciences News Letter, 1999). It has been scientifically demonstrated to have an excellent nutritional support for gut and colon health. 

Food and Nutrition Board Recommendations (2001) Dietary reference intakes - dietary fiber. Institute of Medicine, Washington D C, National Academy Press, 1-64. 

MCINTOSH G H (2001) Cereal foods, fibers and the prevention of cancers. Australian Journal of Nutrition and Dietetics, 58 Suppl. 2 S35-S48. 

STORY J A, KRITCHEVSKY D (1976) Dietary fiber and lipid metabolism. In Fiber in Human Nutrition Eds Spiller G A, Amen R J, New York Plenum Press, 171-84. 

WOLVER T M s, JENKINS D J A (1993) Effect of dietary fiber and foods on carbohydrate metabolism. Dietary Fiber in Nutrition. In Ed. Spiller G A, Boca Raton, FL CRC Press. 111-52. 

Discuss the importance of maintaining nutrition by modifying the diet to include low-residue meals (low-fiber meals). 

Dr. Spiller is the editor of many clinical nutrition books. Among his multiauthor books are The Methylxanthine Beverages and Foods Chemistry, Consumption, and Health Effects (Alan R. Liss, 1984), The Mediterranean Diets in Health and Disease (Van Nostrand Rheinhold, 1991), CRC Handbook of Fiber in Human Nutrition 2nd Edition (CRC Press, 1993) and CRC Handbook of Lipids in Human Nutrition (CRC Press, 1996). 

---