Dietary Fibre - A Component of Food

Part of 'ILSI Human Nutrition Reviews', this text is divided into three sections. Background papers deal with biochemical and analytical characteristics, the second part deals with the physiological function of dietary fibre and the third part examines the prevention and treatment of disease.

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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 - may make this global overview, 'Dietary Fibre - A Component of Food', an important contribution to the literature on the subject. The co-operation of experts from different research centers and their peer freview 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 17 chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: for example the physico-chemical properties of food polysaccharides an bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus and hyperlipidemias.