Abstract
Intakes of dietary fibre are linked to improved health outcomes. Dietary fibre is difficult to define and measure and not all dietary fibre is alike. Generally most physiological effects are found with traditional fibres such as cereal brans and vegetables. Some isolated soluble fibres, including oats and barley, are particularly good at lowering blood lipids. Usual intakes of dietary fibre are about half recommended levels, so there is a need to increase consumption of fibre from all sources.
| Original language | English |
|---|---|
| Title of host publication | Fibre-Rich and Wholegrain Foods: Improving Quality |
| Subtitle of host publication | Improving Quality |
| Editors | J A Delcour, K Poutanen |
| Publisher | Elsevier Ltd |
| Pages | 61-75 |
| Number of pages | 15 |
| ISBN (Print) | 9780857090386 |
| DOIs | |
| State | Published - 2013 |
Keywords
- Cardiovascular disease
- Dietary fibre
- Fermentation
- Obesity
- Satiety
