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Article in International Journal of Food Safety Nutrition and Public Health · January 2012
DOI: 10.1504/IJFSNPH.2011.044528
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Vikas Rana*
Bio-prospecting and Indigenous Knowledge Division,
Rain Forest Research Institute,
P.O. Box No. 136, Jorhat, Assam, India
Fax: +91-376-2350274
E-mail: ranav@icfre.org
E-mail: vikasranaji@gmail.com
*Corresponding author
Tara Chand
Biotechnology and Genetics Division,
Rain Forest Research Institute,
P.O. Box No. 136, Jorhat, Assam, India
Fax: +91-376-2350274
E-mail: tarachand@icfre.org
Anjan Barman
Department of Biotechnology,
Pandu College,
Guwahati, 781012, Assam, India
E-mail: anjbth@gmail.com
of dietary fibre can help to improve the health benefits of new generations. This
review paper gives an overview of occurrence, structures and various
physiological effects of dietary fibres.
Reference to this paper should be made as follows: Rana, V., Bachheti, R.K.,
Chand, T. and Barman, A. (2011) ‘Dietary fibre and human health’, Int. J.
Food Safety, Nutrition and Public Health, Vol. 4, Nos. 2/3/4, pp.101–118.
Tara Chand obtained his BSc in Forestry from the Dr. Y.S Parmar University
of Horticulture and Forestry in 2000. He obtained his MSc in Forestry from the
University of Agricultural Sciences Dharwad, Karnatka, India in 2003. Also,
he obtained his PhD in Forestry from the Dr. Y.S Parmar University of
Horticulture and Forestry in 2008. His recent research involves genetic
improvement of trees and bamboos.
1 Introduction
Historically the term dietary fibre (DF) has been used to define a collection of
plant-based cell wall materials. According to the American Association of Cereal
Chemists (AACC, 2000), DF is the edible part of plant or analogous carbohydrates that
are resistant to digestion and adsorption in the human intestine with complete or partial
fermentation in the large intestine. DF includes polysaccharides, oligosaccharides, lignin
Dietary fibre and human health 103
Dietary fibre
Non-starch polysaccharide
Analogous carbohydrates Lignin
and resistant oligosaccharides
Cellulose Indigestible dextrins Waxes
Hemicellulose Resistant maltodextrins Phytates
Arabinoxylans Resistant potato dextrins Cutins
Arabinogalactans Synthetic gums Saponins
Polyfructose Polydextrose Suberin
Inulin Methyl cellulose Tanins
Oligofructans Hydroxymethyl propyl cellulose
Galactooligosaccharides Indigestable starches
Gums
Mucilages
Pectins
DF can be separated into two basic types based on its properties and effects on the body.
These two types are insoluble and soluble fibre. Insoluble fibres, such as cellulose,
hemicellulose, and lignin, do not dissolve in water. Insoluble fibres are found in foods
such as wheat bran, whole grains, and vegetables. Insoluble fibres absorb water and
increase the intestinal bulk, which helps the intestine function properly.
Soluble fibres, such as gum and pectin, dissolve in water and are found in beans, oats,
barley, some fruits and vegetables. Soluble fibres may play a role in lowering blood
cholesterol and in regulating the body’s use of sugar.
Plant foods are the only source of dietary fibre. The best sources of fibre are whole
grain breads and cereals, fruits and vegetables, and dried beans and peas. These foods
provide both soluble and insoluble fibres (Table 2).
104 V. Rana et al.
DF has been considered to be an inert carbohydrate fraction with little nutritional value;
however current research has shown it as an essential component of the human diet. The
consumption of food rich in DF has been associated with decreased risk of developing
diet related chronic diseases (WHO, 2003) and the physiological effects are usually
compared with intakes or contents of total dietary fibre (TDF).
However, the reliance on TDF fraction is simplistic as DF refers to a large number of
substances encompassing very diverse macromolecules, which also exhibit a large variety
of physiochemical properties. As a result of compositional variations, different sources of
DF have different metabolic and physiological effect depending upon the chemical and
physical properties of the DF.
The physiological response to specific fibres can be understood with the help of these
properties and is listed in Tables 3 and 4 (Schneeman, 1999).
Table 3 Properties of dietary fibre and their response to small intestinal functions
Table 4 Properties of dietary fibre and their response to large intestinal functions
DF has important benefits in nutrition and health. DF has preventive health benefits for
many conditions, including diverticular disease, colon cancer, heart disease, and diabetes.
Interestingly, a multi-centric case-control study conducted in Italy manifested a beneficial
role of dietary fibres on renal cell cancer risk (Galeone, 2007). Health benefits of isolated
and intrinsic DF have been discussed in numerous reviews and books published during
106 V. Rana et al.
the two decades (Carnovale et al., 1995; Champ et al., 2003; Cherbut et al., 1995; Guillon
et al., 1998; Mälkki and Cummings, 1996; McCleary and Prosky, 2001) but these will not
be detailed in the present review.
of gums leads to more propionate and butyrate production than do apple pectin. It may be
possible to select fibre sources capable of supporting stipulated amounts of both total and
individual SCFA production in the human colon (Titgemeyer et al., 1991).
prevention and general digestive health, foods high in fibre tend to be low on the
glycemic index (GI) (Tenscher, 1986). The GI is a measurement of the speed at which
food is converted to glucose in the bloodstream. High GI foods, such as white bread and
pasta, sugary snacks and other highly refined products, tend to cause a rapid, dramatic,
brief spike in blood sugar levels, followed by a rapid plummeting down below the
original levels of blood glucose. This results in the infamous sugar-high/sugar-crash and
after-dinner sleepiness. It can contribute to complications in insulin function, even
leading to the onset of type 2 diabetes. Foods which score lower on the GI, such as
high-fibre foods, release their sugars more slowly and evenly, and the body gently returns
to its original levels (Cliona, 2006).
Fibre has proved to be useful in the treatment of diabetes mellitus. Jenkins et al.
(1977) showed that post prandial glycemia and rise in serum insulin after consumption of
carbohydrate containing meals were reduced by the addition of guar flour or pectin or
both. A high intake of dietary fibre, particularly of the soluble type improves glycemic
control, decreases hyperinsulinemia, and lowers plasma lipid concentrations in patients
with type 2 diabetes (Chandalia et al., 2000; de Natale et al., 2009).
Fibre is beneficial for diabetic patients because absorbed glucose is released slowly
into the blood circulation hence resulting in decreased insulin secretion. Diabetic patients
on high carbohydrate high-fibre diets have lower insulin secretions. DF has a blood
glucose reducing effect as is manifested by a diminished GI (Tenscher, 1986). This helps
in overweight diabetics because it has been proved that as the weight decreases the
number of insulin receptor increases.
Jenkins et al. (1977) have also shown that post-prandial rise in serum glucose and
reduction in insulin with the intake of a high-fibre diet.
Guar gum possesses distinct hypoglycemic properties. The other fraction of the guar
bean, guar by-product (GBP), has been studied to determine if it possesses any
hypoglycemic properties. The analysed data indicated that GBP, like guar gum, possessed
hypoglycemic properties: because of the different chemical characteristics of these two
guar bean fractions, it seems that their hypoglycemic properties are due probably to
different mechanisms (Track et al., 1985). Low dose of guar may help improve glycaemic
control in diabetic patients. This may be achieved with a low incidence of gastrointestinal
side effects (Jones et al., 1985). In epidemiological studies the intake of insoluble fibre,
but not the intake of soluble fibre, has been inversely associated with the incidence of
type 2 diabetes mellitus (T2DM). In contrast, in postprandial studies, meals containing
sufficient quantities of betaglucan, psyllium, or guar gum have decreased insulin and
glucose responses in both healthy individuals and patients with T2DM. Diets enriched
sufficiently in soluble fibre may also improve overall glycemic control in T2DM.
Insoluble fibre has little effect on postprandial insulin and glucose responses. Fibre
increases satiety. In some studies, insoluble fibre has been associated with less weight
gain over time. Limited cross-sectional evidence suggests an inverse relationship between
intake of cereal fibre and whole-grains and the prevalence of the metabolic syndrome.
Although long-term data from trials focusing specifically on DF are lacking, meeting
current recommendations for a minimum fibre intake of 25 g/d based on a diet rich in
whole grains, fruits and legumes will probably decrease the risk of obesity, the metabolic
syndrome and T2DM (Babio et al., 2010).
The beneficial effect of dietary fibre in the metabolic control of non-insulin
dependent diabetes mellitus (NIDDM) patients was evaluated (Hegander et al., 1988).
Dietary fibre and human health 111
Realistic high-fibre and regular low-fibre diets were given for eight week each to
NIDDM patients whose diabetes was being controlled satisfactorily by diet alone. The
high-fibre diet induced lower fasting blood glucose levels (p < 0.01) and decreased the
ratio of LDLs to high-density lipoproteins (p < 0.025): no difference was found in
HbA1C between the two diet periods. Continuous glucose monitoring also showed a
difference in fasting glucose levels that remained after identical low-fibre test meals.
The incremental glucose responses did not differ. The fasting and incremental
post-prandial levels of insulin, C-peptide glucagon and somatostatin did not change,
whereas the mean triglyceride concentrations were lower after the high-fibre diet
(Hegander et al., 1988).
The use of diets rich in unabsorbable carbohydrate (fibre) has been advocated for the
treatment of NIDDM. Soluble viscous fibres such as guar gum are most effective in
normalising carbohydrate intolerance in such patients while particulate fibres such as
cellulose have little or no effect. While the latter are known to affect many aspects of
nutrition when consumed in great quantity, little is known of the toxicity of guar gum.
Consumption of 30 grams of guar gum per day for prolonged periods is without serious
consequences (Mclvor et al., 1985). Increased intake of viscous fibre leads to a gradual
reduction in fasting glucose levels in diabetics. The reason for this is unclear but it cannot
readily be explained by a delayed absorption process. Since insulin levels are also
simultaneously reduced, these findings suggest that insulin resistance be alleviated.
Glucose uptake by isolated fat cells as well as insulin sensitivity and responsiveness are
also increased (Smith, 1987). Guar gum can reduce post-prandial blood glucose, insulin
requirements, and serum total cholesterol levels in type 1 diabetic patients, (Ebeling
et al., 1988).
Long-term high-fibre, low fat diet in gestational diabetes is recommended (Paisey
et al., 1985).
The amount of dietary fibre in a serving of food is listed in grams and as a percent of the
daily value on the nutrition label. The percent daily value for dietary fibre shows how
much fibre a serving contributes to a 2,000 calorie reference diet.
In 1993, a health claim regarding fibre was approved by FDA which allowed the
statement that diets low in fat and rich in fibre-containing grain products, fruits, and
vegetables may reduce the risk of some types of cancer. The most recent claim approved
by FDA in 1997, allows the statement that foods with soluble fibre from whole oats may
reduce heart disease risk when eaten as a part of a diet low in saturated fat and
cholesterol.
One can get enough dietary fibre without using fibre supplements by following the
food guide pyramid recommendations. The food guide pyramid recommends at least six
grain bread and cereal servings and at least five fruit and vegetable servings each day,
which provide fibre in the diet. Foods are our best source of DF. Foods provide both
soluble and insoluble fibre. In addition, food sources of fibre can be spaced out over the
whole day.
112 V. Rana et al.
The recommendations about the intake of DF are not the same in all countries (Sharma
et al., 2006): while UK proposes 18 g/day of DF expressed as NSP, this amount is
increased to 30 g/day in Germany and USA has specified that intake should be 38 g/day
for man and 26 g/day for women (Miller, 2004). A Mediterranean diet, typical in Spain,
Italy and Greece, provides a significant content of DF as it is rich in vegetables, cereals,
fruits and legumes. The recommended intakes in these countries being 20 g/day for
men and 15.7 g/day for women (Capita and Alonso-Calleja, 2003). Reviewing
recommendations of healthy populations from various agencies and countries suggest that
fibre intake should be increased but the recommendations are somewhat unclear as to the
amounts and types of fibre recommended. Table 5 is a sum up of needed fibre against
different age group (Olson, 2003). Nelson (2001) summarised these and a few other
ingredient sources of DF are in Table 6.
Further it is recommended that, in order to reap the most benefit to health, an
individual’s daily fibre intake should ideally include a variety of fibre types. As yet, there
is insufficient evidence to make specific recommendations for the exact amounts of these
different fibre types, but the food combinations shown in Table 7 demonstrate how
114 V. Rana et al.
intakes of the different fibre components can contribute to a TDF intake in the range of
30–36 g of total fibre (AOAC) per day (Lunn and Buttriss, 2007).
Table 7 Example of food combination with a fibre range of 30–36 g/day
6 Conclusions
professionals to talk in terms of the different food sources of these types of fibre, as well
as total fibre amounts.
In addition, focusing on the physiological health aspects of DF and the types of DF
meeting a physiological definition will help to communicate further to the consumer that
fibre is important for their diets. This, in turn, will educate the public, which currently is
not consuming adequate levels of fibre, with no idea to obtain additional sources.
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