Dietary Fibres and Whole Grain Products for Improving Health and Reducing Disease Risks

作     者：Jan Willem van der Kamp 

作者机构：TNO Nutrition and Food Research P.O.Box 360 3700 AJ Zeist The Netherlands and ICC International Associa-tion for Cereal Science and Technology 

出 版 物：《食品科学》 (Food Science)

年 卷 期：2004年第25卷第10期

页      面：421-422页

核心收录：

学科分类：1004[医学-公共卫生与预防医学(可授医学、理学学位)] 100403[医学-营养与食品卫生学] 10[医学] 

主　　题：食物纤维 谷类产品 保健 营养 

摘      要：In recent years the occurrence of civilisation related diseases such as diabetes and obesity is increasing at a dramatic rate. This results in a growing consumer awareness of relationships between diet and health. Industry is respond ing to this trend by introducing products with a healthy image, including products with dietary fibre. Every year about 500 products are being launched globally with statements regarding their fibre content. Dietary fibre is usually defined as the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the large intestine. Dietary fibre includes polysaccharides, oligosaccharides, lignin, and associated substances. Dietary fibres promote beneficial physiological effects including laxation, and/or blood cholesterol attenuation, and/or blood glucose attenuation (AACC, 2001).