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Tsitsou S, Athanasaki C, Dimitriadis G, Papakonstantinou E. Acute Effects of Dietary Fiber in Starchy Foods on Glycemic and Insulinemic Responses: A Systematic Review of Randomized Controlled Crossover Trials. Nutrients 2023; 15:nu15102383. [PMID: 37242267 DOI: 10.3390/nu15102383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/11/2023] [Accepted: 05/17/2023] [Indexed: 05/28/2023] Open
Abstract
Dietary fiber (DF) consumption has been associated with improved glycemic control in epidemiological and long-term interventional studies. However, its acute effects are not yet clear. This systematic review aims to elucidate the postprandial effects of DF in starchy products on glycemia and insulinemia. An electronic search of databases was conducted, and forty-one records met the inclusion criteria and underwent a risk-of-bias assessment. It was shown that soluble DF does not clearly affect glycemia in individuals with normal weight, while resistant starch may be more effective in flattening glycemic responses. Concerning insulinemia, both soluble DF and resistant starch have mixed results, with either favorable or no effects. Data on insoluble DF and glucose metabolism are scarce. The same mixed results for glycemia can be seen in healthy volunteers with overweight/obesity, while resistant starch seems to improve insulinemic responses. Finally, more studies need to examine the acute effects of DF in starchy foods on glucose metabolism and insulin secretion in individuals facing glucose abnormalities. Additionally, more studies are needed to prove whether ingesting high-fiber carbohydrate-containing products per se can result in blunted glycemic and insulinemic responses and which DF type and amount are more effective.
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Affiliation(s)
- Sofia Tsitsou
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - Christina Athanasaki
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
| | - George Dimitriadis
- 2nd Department of Internal Medicine, Research Institute and Diabetes Center, National and Kapodistrian University of Athens, Attikon University Hospital, 1 Rimini Street, 12462 Haidari, Greece
| | - Emilia Papakonstantinou
- Laboratory of Dietetics and Quality of Life, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece
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Lin J, Cheng S, Zhang J, Yuan S, Zhang L, Wu J, Chen J, Tang M, Zhao L, Yin Y. The Relationship Between Daily Dietary Intake of Fiber and Short Sleep Duration in the Presence of Di(2-Ethylhexyl) Phthalate: A Population-Based Study. Front Nutr 2022; 9:910892. [PMID: 35782937 PMCID: PMC9240702 DOI: 10.3389/fnut.2022.910892] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2022] [Accepted: 05/11/2022] [Indexed: 12/16/2022] Open
Abstract
Objective This study aimed to evaluate the relationship between daily dietary intake of fiber (DDIF) and short sleep duration (SSD) in the presence of di(2-ethylhexyl) phthalate. Methods Data of 13,634 participants in this study were collected from the National Health and Nutrition Examination Survey (NHANES). The sum of urinary mono-2-ethyl-5-carboxypentyl phthalate, mono-(2-ethyl-5-hydroxyhexyl) phthalate, mono-(2-ethyl)-hexyl phthalate, and mono-(2-ethyl-5-oxohexyl) phthalate was used to evaluate the level of di(2-ethylhexyl) phthalate (DEHP) exposure. The ln-transformed urinary creatinine-corrected DEHP [ln(DEHP/UCr)] level was used in the statistical models. DDIF was divided into tertiles (<5.77 g/1,000 kcal, 5.77–9.04 g/1,000 kcal, and ≥9.04 g/1,000 kcal). Results The 13,634 participants included in this study were classified into two groups according to sleep duration. The dose response analysis showed that higher ln(DEHP/UCr) was related to a higher risk of SSD (<7 h and <6 h). Participants in the highest vs. the lowest quartile of DEHP were found to be at increased risk of SSD (<7 h, <6 h, and <5 h). The result of risk of SSD <7 h was OR 1.57, 95% CI, 1.40–1.76; Ptrend <0.001, of SSD <6 h was OR 1.38, 95% CI, 1.18–1.61; Ptrend <0.001, and of SSD <5 h was OR 1.45, 95% CI, 1.13–1.86; Ptrend <0.001. DEHP exposure was found to be associated with SSD <7 h in a sex-specific manner (Pinteraction = 0.033). A significant interaction between ln(DEHP/UCr) and DDIF(tertiles1 vs. tertiles2) (Pinteraction = 0.02) was detected for SSD <7 h. Conclusion Our results showed that there was a harmful association between DEHP exposure and SSD (<7 h, <6 h, and <5 h). The ameliorative effects of median level of DDIF on SSD <7 h in the presence of DEHP exposure were observed in this study.
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Affiliation(s)
- Jilei Lin
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Siying Cheng
- Department of Neurology, Renji Hospital, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Jing Zhang
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Shuhua Yuan
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Lei Zhang
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Jinhong Wu
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Jiande Chen
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Mingyu Tang
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
| | - Liebin Zhao
- Shanghai Engineering Research Center of Intelligence Pediatrics, Shanghai, China
- *Correspondence: Liebin Zhao
| | - Yong Yin
- Department of Respiratory Medicine, Shanghai Children's Medical Center, School of Medicine, Shanghai Jiao Tong University, Shanghai, China
- Shanghai Engineering Research Center of Intelligence Pediatrics, Shanghai, China
- Pediatric AI Clinical Application and Research Center, Shanghai Children's Medical Center, Shanghai, China
- Yong Yin
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3
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Physiological Effects of Bioactive Compounds Derived from Whole Grains on Cardiovascular and Metabolic Diseases. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020658] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Cardiovascular diseases are a global health burden with an increasing prevalence. In addition, various metabolic diseases, such as obesity, diabetes, and hypertension are associated with a higher risk of cardiovascular diseases. Dietary strategies based on healthy foods have been suggested for the prevention or improvement of cardiovascular and metabolic diseases. Grains are the most widely consumed food worldwide, and the preventive effects of whole grains (e.g., oats, barley, and buckwheat) on metabolic diseases have been reported. The germ and bran of grains are rich in compounds, including phytochemicals, vitamins, minerals, and dietary fiber, and these compounds are effective in preventing and improving cardiovascular and metabolic diseases. Thus, this review describes the characteristics and functions of bioactive ingredients in whole grains, focusing on mechanisms by which polyphenols, antioxidants, and dietary fiber contribute to cardiovascular and metabolic diseases, based on preclinical and clinical studies. There is clear evidence for the broad preventive and therapeutic effects of whole grains, supporting the value of early dietary intervention.
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Recent Molecular Mechanisms and Beneficial Effects of Phytochemicals and Plant-Based Whole Foods in Reducing LDL-C and Preventing Cardiovascular Disease. Antioxidants (Basel) 2021; 10:antiox10050784. [PMID: 34063371 PMCID: PMC8157003 DOI: 10.3390/antiox10050784] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2021] [Revised: 05/07/2021] [Accepted: 05/12/2021] [Indexed: 12/19/2022] Open
Abstract
Abnormal lipid metabolism leads to the development of hyperlipidemia, a common cause of multiple chronic disorders, including cardiovascular disease (CVD), obesity, diabetes, and cerebrovascular disease. Low-density lipoprotein cholesterol (LDL-C) currently remains the primary target for treatment of hyperlipidemia. Despite the advancement of treatment and prevention of hyperlipidemia, medications used to manage hyperlipidemia are limited to allopathic drugs, which present certain limitations and adverse effects. Increasing evidence indicates that utilization of phytochemicals and plant-based whole foods is an alternative and promising strategy to prevent hyperlipidemia and CVD. The current review focuses on phytochemicals and their pharmacological mode of actions for the regulation of LDL-C and prevention of CVD. The important molecular mechanisms illustrated in detail in this review include elevation of reverse cholesterol transport, inhibition of intestinal cholesterol absorption, acceleration of cholesterol excretion in the liver, and reduction of cholesterol synthesis. Moreover, the beneficial effects of plant-based whole foods, such as fresh fruits, vegetables, dried nuts, flax seeds, whole grains, peas, beans, vegan diets, and dietary fibers in LDL-C reduction and cardiovascular health are summarized. This review concludes that phytochemicals and plant-based whole foods can reduce LDL-C levels and lower the risk for CVD.
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Migliaccio S, Brasacchio C, Pivari F, Salzano C, Barrea L, Muscogiuri G, Savastano S, Colao A. What is the best diet for cardiovascular wellness? A comparison of different nutritional models. INTERNATIONAL JOURNAL OF OBESITY SUPPLEMENTS 2020; 10:50-61. [PMID: 32714512 PMCID: PMC7371887 DOI: 10.1038/s41367-020-0018-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Cardiovascular diseases (CVD) represent to date the leading cause of mortality in both genders in the developed countries. In this context, a strong need for CVD prevention is emerging through lifestyle modification and nutrition. In fact, several studies linked CVD with unhealthy nutrition, alcohol consumption, stress, and smoking, together with a low level of physical activity. Thus, the primary aim is to prevent and reduce CVD risk factors, such as impaired lipid and glycemic profiles, high blood pressure and obesity. Different types of diet have been, therefore, established to optimize the approach regarding this issue such as the Mediterranean diet, Dietary Approaches to Stop Hypertension diet (DASH), vegetarian diet, ketogenic diet, and Japanese diet. Depending on the diet type, recommendations generally emphasize subjects to increase vegetables, fruits, whole grains, and pulses consumption, but discourage or recommend eliminating red meat, sweets, and sugar-sweetened beverages, along with processed foods that are high in sugar, salt, fat, or low in dietary fiber. In particular, we evaluated and compared the peculiar aspects of these well-known dietary patterns and, thus, this review evaluates the critical factors that increase CVD risk and the potential application and benefits of nutritional protocols to ameliorate dietary and lifestyle patterns for CVD prevention.
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Affiliation(s)
- Silvia Migliaccio
- Department of Movement, Human and Health Sciences, Health Sciences Section, University “Foro Italico”, Rome, Italy
| | | | - Francesca Pivari
- Department of Health Sciences, University of Milan, Milan, Italy
| | - Ciro Salzano
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Luigi Barrea
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Giovanna Muscogiuri
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Silvia Savastano
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - Annamaria Colao
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
| | - on behalf of Obesity Programs of nutrition, Education, Research and Assessment (OPERA) Group
- Department of Movement, Human and Health Sciences, Health Sciences Section, University “Foro Italico”, Rome, Italy
- Department of Health Sciences, University of Milan, Milan, Italy
- Dipartimento di Medicina Clinica e Chirurgia, Unit of Endocrinology, Federico II University Medical School of Naples, Via Sergio Pansini 5, 80131 Naples, Italy
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6
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Preparation and modification of high dietary fiber flour: A review. Food Res Int 2018; 113:24-35. [DOI: 10.1016/j.foodres.2018.06.068] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/18/2022]
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7
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Tomas M, Sagdic O, Catalkaya G, Kahveci D, Capanoglu E. Effect of dietary fibre addition in tomato sauce on the in vitro bioaccessibility of carotenoids. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1264] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M. Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, Halkali, 34303, Istanbul, Turkey
| | - O. Sagdic
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yildiz Technical University, 34210, Istanbul, Turkey
| | - G. Catalkaya
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469, Istanbul, Turkey
| | - D. Kahveci
- Faculty of Engineering, Food Engineering Department, Yeditepe University, Kayışdağı, 34755, Istanbul, Turkey
| | - E. Capanoglu
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Istanbul Technical University, Maslak, 34469, Istanbul, Turkey
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Padalino L, Costa C, Conte A, Melilli MG, Sillitti C, Bognanni R, Raccuia SA, Del Nobile MA. The quality of functional whole-meal durum wheat spaghetti as affected by inulin polymerization degree. Carbohydr Polym 2017; 173:84-90. [PMID: 28732922 DOI: 10.1016/j.carbpol.2017.05.081] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2017] [Revised: 05/18/2017] [Accepted: 05/24/2017] [Indexed: 11/18/2022]
Abstract
The use of inulin in pasta improves the nutritional value decreasing the glycemic index in the blood after pasta ingestion but it compromises the sensory characteristics in terms of elasticity, firmness, bulkiness and adhesiveness. Thus, in this work, the impact of substituting whole-meal durum wheat flour with inulin on cooking quality, sensory and textural properties, digested starch and chemical composition of spaghetti was investigated. Two types of inulin at two different concentrations (2% and 4%) were adopted: inulin extracted from cardoon roots (CRI) (high polymerization degree) and commercial inulin (CHI) (low polymerization degree) produced from chicory. From the chemical point of view, the sample with 4% CRI showed the greatest total dietary fibres content and the lowest available carbohydrates content. A global acceptable quality was also recorded in all the other technological and sensory properties of enriched pasta with both types and both concentrations of inulin. The most feature of the work is that when CRI was added to the dough, better results were recorded, thus suggesting that for pasta enrichment, the selection of inulin with proper polymerization degree is a strategic factor for final product acceptance.
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Affiliation(s)
- Lucia Padalino
- University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy.
| | - Cristina Costa
- University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy.
| | - Amalia Conte
- University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy.
| | - Maria Grazia Melilli
- National Council of Research, Institute for Agricultural and Forest Systems in the Mediterranean - Catania, Via Empedocle 58, Catania, Italy.
| | - Carla Sillitti
- University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy; National Council of Research, Institute for Agricultural and Forest Systems in the Mediterranean - Catania, Via Empedocle 58, Catania, Italy.
| | - Rosaria Bognanni
- National Council of Research, Institute for Agricultural and Forest Systems in the Mediterranean - Catania, Via Empedocle 58, Catania, Italy.
| | - Salvatore Antonino Raccuia
- National Council of Research, Institute for Agricultural and Forest Systems in the Mediterranean - Catania, Via Empedocle 58, Catania, Italy.
| | - Matteo Alessandro Del Nobile
- University of Foggia, Department of Agricultural Sciences, Food and Environment, Via Napoli 25, 71122 Foggia, Italy.
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Belghith-Fendri L, Chaari F, Kallel F, Zouari-Ellouzi S, Ghorbel R, Besbes S, Ellouz-Chaabouni S, Ghribi-Aydi D. Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake. J Food Sci 2016; 81:C2360-C2366. [PMID: 27650811 DOI: 10.1111/1750-3841.13448] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2016] [Revised: 07/23/2016] [Accepted: 08/09/2016] [Indexed: 11/29/2022]
Abstract
Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by-products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by-products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L* and a* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.
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Affiliation(s)
- Lilia Belghith-Fendri
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia.
| | - Fatma Chaari
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Fatma Kallel
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Soumaya Zouari-Ellouzi
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Raoudha Ghorbel
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Souhail Besbes
- Univ. de Sfax, Unité Analyses Alimentaires, Ecole nationale d'Ingénieurs de Sfax, Route de Soukra, 3038, Sfax, Tunisia
| | - Semia Ellouz-Chaabouni
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
- Unité de service commun bioréacteur couplé à un ultrafiltre, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
| | - Dhouha Ghribi-Aydi
- Unité Enzymes et Bioconversion, Ecole Nationale d'Ingénieurs de Sfax, Univ. de Sfax, route de Soukra, 3038, Sfax, Tunisia
- Inst. Supérieur de Biotechnologie de sfax, Route de Soukra, 3038, Sfax, Tunisia
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Moen B, Henjum K, Måge I, Knutsen SH, Rud I, Hetland RB, Paulsen JE. Effect of Dietary Fibers on Cecal Microbiota and Intestinal Tumorigenesis in Azoxymethane Treated A/J Min/+ Mice. PLoS One 2016; 11:e0155402. [PMID: 27196124 PMCID: PMC4873001 DOI: 10.1371/journal.pone.0155402] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2015] [Accepted: 04/28/2016] [Indexed: 12/23/2022] Open
Abstract
Foods naturally high in dietary fiber are generally considered to protect against development of colorectal cancer (CRC). However, the intrinsic effect of dietary fiber on intestinal carcinogenesis is unclear. We used azoxymethane (AOM) treated A/J Min/+ mice, which developed a significantly higher tumor load in the colon than in the small intestine, to compare the effects of dietary inulin (IN), cellulose (CE) or brewers spent grain (BSG) on intestinal tumorigenesis and cecal microbiota. Each fiber was tested at two dose levels, 5% and 15% (w/w) content of the AIN-93M diet. The microbiota was investigated by next-generation sequencing of the 16S rRNA gene (V4). We found that mice fed IN had approximately 50% lower colonic tumor load than mice fed CE or BSG (p<0.001). Surprisingly, all three types of fiber caused a dose dependent increase of colonic tumor load (p<0.001). The small intestinal tumor load was not affected by the dietary fiber interventions. Mice fed IN had a lower bacterial diversity than mice fed CE or BSG. The Bacteroidetes/Firmicutes ratio was significantly (p = 0.003) different between the three fiber diets with a higher mean value in IN fed mice compared with BSG and CE. We also found a relation between microbiota and the colonic tumor load, where many of the operational taxonomic units (OTUs) related to low tumor load were significantly enriched in mice fed IN. Among the OTUs related to low tumor load were bacteria affiliated with the Bacteroides genus. These results suggest that type of dietary fiber may play a role in the development of CRC, and that the suppressive effect of IN on colonic tumorigenesis is associated with profound changes in the cecal microbiota profile.
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Affiliation(s)
- Birgitte Moen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Kristi Henjum
- Department of Pharmacology, Oslo University and Oslo University Hospital, Oslo, Norway
- Department of Food, Water and Cosmetics, Division of Environmental Medicine, Norwegian Institute of Public Health, Oslo, Norway
| | - Ingrid Måge
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Svein Halvor Knutsen
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Ida Rud
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research, Ås, Norway
| | - Ragna Bogen Hetland
- Department of Food, Water and Cosmetics, Division of Environmental Medicine, Norwegian Institute of Public Health, Oslo, Norway
| | - Jan Erik Paulsen
- Norwegian University of Life Sciences, Department of Food Safety and Infection Biology, Oslo Norway
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11
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Kim Y, Je Y. Dietary fibre intake and mortality from cardiovascular disease and all cancers: A meta-analysis of prospective cohort studies. Arch Cardiovasc Dis 2015; 109:39-54. [PMID: 26711548 DOI: 10.1016/j.acvd.2015.09.005] [Citation(s) in RCA: 106] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/27/2015] [Revised: 08/31/2015] [Accepted: 09/01/2015] [Indexed: 01/11/2023]
Abstract
BACKGROUND Accumulating evidence supports health benefits of dietary fibre, such as improving lipid profiles, lowering blood pressure and improving insulin sensitivity, but evidence from comprehensive investigation of dietary fibre intake and mortality from cardiovascular disease (CVD) and all cancers is limited. AIMS To quantitatively assess the association between dietary fibre intake and mortality from CVD and all cancers. METHODS We performed a meta-analysis of prospective cohort studies. Eligible studies were identified by searching PubMed and Embase databases for all articles published up to September 2014 and via hand searching. Study-specific estimates adjusting for potential confounders were combined to calculate pooled relative risks (RRs) with 95% confidence intervals (CIs), using a random-effects model. RESULTS We found 15 studies that examined the association between dietary fibre and mortality from CVD, coronary heart disease (CHD) and all cancers. The pooled RRs of CVD, CHD and all-cancer mortality for the highest versus lowest category of dietary fibre were 0.77 (95% CI: 0.71-0.84), 0.76 (95% CI: 0.67-0.87) and 0.86 (95% CI: 0.79-0.93), respectively. In a dose-response meta-analysis, the pooled RRs for an increment of 10 g/day in dietary fibre intake were 0.91 (95% CI: 0.88-0.94) for CVD, 0.89 (95% CI: 0.85-0.93) for CHD and 0.94 (95% CI: 0.91-0.97) for all cancers. CONCLUSIONS Our findings suggest that high dietary fibre intake is associated with a reduced risk of mortality from CVD and all cancers. These results support the current recommendation that high dietary fibre intake should be part of a healthy diet.
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Affiliation(s)
- Youngyo Kim
- Department of food and nutrition, Kyung Hee university, 26, Kyunghee-daero, Dongdaemun-gu, 130-701 Seoul, South Korea
| | - Youjin Je
- Department of food and nutrition, Kyung Hee university, 26, Kyunghee-daero, Dongdaemun-gu, 130-701 Seoul, South Korea.
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12
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Bhat R, Shaharuddin NA, Kuang YT. A Promising Approach Toward Exploring Nutritional and Functional Qualities of Beko ( O
roxylum Indicum
L. Benth. Ex Kurz) Pods For Potential Food Applications. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12207] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Rajeev Bhat
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; 11800 Minden Penang Malaysia
| | - Nursyarfa Ayuni Shaharuddin
- Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; 11800 Minden Penang Malaysia
| | - Yeoh Tow Kuang
- School of Hospitality; Tourism and Culinary Arts; Taylor's University; Lakeside Campus Subang Jaya 47500 Selangor Malaysia
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13
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Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks. Journal of Food Science and Technology 2014; 52:4113-23. [PMID: 26139876 DOI: 10.1007/s13197-014-1483-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2014] [Accepted: 07/15/2014] [Indexed: 10/25/2022]
Abstract
The aim of the experiment was to optimize barrel temperature (122 to 178 ± 0.5 °C) and red kidney bean flour percentage (KBF) (12 to 68 ± 0.5 %) based on physical properties of extrudates like flash off percentage, water absorption index (WAI), water solubility index (WSI), bulk density (BD), radial expansion ratio (RER) and overall acceptability (OAA) using single screw extruder. The study was carried out by central composite rotatable design (CCRD) using Response surface methodology (RSM) and moisture content of feed was kept as constant 16.0 ± 0.5 % throughout experiments. Mathematical models for various responses were found to fit significantly (P < 0.05) for prediction. Optimization of experimental conditions was carried out using numerical optimization technique and the optimum barrel temperature and kidney bean flour percentage were 120 °C (T1) & 142.62 °C (T2 = T3) and 20 % respectively with desirability value of 0.909. Experiments were carried out using predicted values and verified using t-test and coefficient of variation percentage. Extruded snack prepared with rice flour (80 %) and kidney bean flour (20 %) at optimized conditions was accepted by the taste panellists and above 20 % KB incorporation was found to decrease overall acceptability score.
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Nitrayová S, Brestenský M, Heger J, Patráš P, Rafay J, Sirotkin A. Amino acids and fatty acids profile of chia (Salvia hispanica L.) and flax (Linum usitatissimum L.) seed. POTRAVINARSTVO 2014. [DOI: 10.5219/332] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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15
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Jones JM. CODEX-aligned dietary fiber definitions help to bridge the 'fiber gap'. Nutr J 2014; 13:34. [PMID: 24725724 PMCID: PMC4007020 DOI: 10.1186/1475-2891-13-34] [Citation(s) in RCA: 220] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Accepted: 03/31/2014] [Indexed: 11/25/2022] Open
Abstract
A comprehensive dietary fiber (DF) definition was adopted by the CODEX Alimentarius Commission (CAC) (1) to reflect the current state of knowledge about DF, (2) to recognize that all substances that behave like fiber regardless of how they are produced can be named as DF if they show physiological benefits, and (3) to promote international harmonization for food labeling and food composition tables. This review gives the history and evolution of the state of DF knowledge as looked at by refinements in DF methods and definitions subsequent to the launch of the DF hypothesis. The refinements parallel both interventional and epidemiological research leading to better understanding of the role of DF in contributing to the numerous physiological benefits imparted by all the various digestion resistant carbohydrates. A comparison of the CODEX definition (including its footnote that authorizes the inclusion of polymers with DP 3-9) and approved CODEX Type 1 methods with other existing definitions and methods will point out differences and emphasize the importance of adoption of CODEX-aligned definitions by all jurisdictions. Such harmonization enables comparison of nutrition research, recommendations, food composition tables and nutrition labels the world over. A case will be made that fibers are analogous to vitamins, in that they vary in structure, function and amount needed, but each when present in the right amount contributes to optimal health. Since the intake of DF is significantly below recommended levels throughout the world, the recognition that 'all fibers fit' is an important strategy in bridging the 'fiber gap' by enfranchising and encouraging greater intake of foods with inherent and added DF. Fortifying foods with added DF makes it easier to increase intakes while maintaining calories at recommended levels.
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Affiliation(s)
- Julie Miller Jones
- St, Catherine University, Distinguished Scholar and Professor Emerita of Food & Nutrition, 4030 Valentine Ct, Arden, Hills, 55112, MN, USA.
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16
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Horse gram- an underutilized nutraceutical pulse crop: a review. Journal of Food Science and Technology 2014; 52:2489-99. [PMID: 25892749 DOI: 10.1007/s13197-014-1312-z] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/27/2013] [Accepted: 03/06/2014] [Indexed: 01/15/2023]
Abstract
Horse gram is an underutilized pulse crop grown in wide range of adverse climatic conditions. It occupies an important place in human nutrition and has rich source of protein, minerals, and vitamins. Besides nutritional importance, it has been linked to reduced risk of various diseases due to presence of non-nutritive bioactive substances. These bioactive substances such as phytic acid, phenolic acid, fiber, enzymatic/proteinase inhibitors have significant metabolic and/or physiological effects. The importance of horse gram was well recognized by the folk/alternative/traditional medicine as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever etc. The inception of nutraceutical concept and increasing health consciousness the demand of nutraceutical and functional food is increased. In recent years, isolation and utilization of potential antioxidants from legumes including horse gram are increased as it decreases the risk of intestinal diseases, diabetes, coronary heart disease, prevention of dental caries etc. Keeping in view the increasing demand of food having nutraceutical values, the present review ascribed with recent scientific knowledge towards the possibilities of exploring the horse gram, as a source of food and nutraceuticals compounds.
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17
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Trevisan AJB, Arêas JAG. Development of corn and flaxseed snacks with high-fibre content using response surface methodology (RSM). Int J Food Sci Nutr 2011; 63:362-7. [DOI: 10.3109/09637486.2011.629179] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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18
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Poddar K, Kolge S, Bezman L, Mullin GE, Cheskin LJ. Nutraceutical Supplements for Weight Loss. Nutr Clin Pract 2011; 26:539-52. [DOI: 10.1177/0884533611419859] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Affiliation(s)
- Kavita Poddar
- Johns Hopkins Weight Management Center, Department of Health, Behavior & Society, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
| | - Sanjivani Kolge
- Johns Hopkins Weight Management Center, Department of Health, Behavior & Society, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
| | - Lena Bezman
- Kennedy Krieger Institute, Baltimore, Maryland
| | - Gerard E. Mullin
- Department of Medicine, Division of Gastroenterology, Johns Hopkins School of Medicine, Baltimore, Maryland
| | - Lawrence J. Cheskin
- Johns Hopkins Weight Management Center, Department of Health, Behavior & Society, Johns Hopkins Bloomberg School of Public Health, Baltimore, Maryland
- Department of Medicine, Division of Gastroenterology, Johns Hopkins School of Medicine, Baltimore, Maryland
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19
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Mateos-Aparicio I, Redondo-Cuenca A, Villanueva-Suárez MJ, Zapata-Revilla MA, Tenorio-Sanz MD. Pea pod, broad bean pod and okara, potential sources of functional compounds. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2010.05.008] [Citation(s) in RCA: 109] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Hu GX, Chen GR, Xu H, Ge RS, Lin J. Activation of the AMP activated protein kinase by short-chain fatty acids is the main mechanism underlying the beneficial effect of a high fiber diet on the metabolic syndrome. Med Hypotheses 2009; 74:123-6. [PMID: 19665312 DOI: 10.1016/j.mehy.2009.07.022] [Citation(s) in RCA: 78] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2009] [Accepted: 07/08/2009] [Indexed: 12/20/2022]
Abstract
The metabolic syndrome, a cluster of conditions including abdominal obesity, insulin resistance, dyslipidemia, and elevated blood pressure, is a natural consequence of over nutrition and a sedentary lifestyle. The prevalence of the metabolic syndrome has increased to epidemic proportions in the world. The exact pathogenesis of the metabolic syndrome remains unclear, but it is known to be a complex interaction between genetic, metabolic, and environmental factors. Promotion of physical activity and dietary management are still the main methods for the prevention and management of the metabolic syndrome. Numerous experimental and clinical studies have demonstrated the beneficial effects of high fiber diet on the metabolic syndrome. The principal beneficial effects of a fiber-rich diet in these patients are: prevention of obesity, improved glucose levels, and control of the profile of blood lipids. Dietary fiber may also favor the control of arterial blood pressure. How dietary fiber exerts its beneficial effects on the metabolic syndrome is not well understood. AMP activated protein kinase (AMPK) functions as a major cellular fuel gauge and a master regulator of metabolic homeostasis. Several lines of evidence suggest that AMPK can be activated by short-chain fatty acids (SCFA) either directly or indirectly. It is our hypothesis that the main mechanism underlying the beneficial effect of a high fiber diet on the metabolic syndrome is the increased SCFA production in the colon leading to a higher concentration of SCFA in the portal vein, which activates the AMPK in the liver.
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Affiliation(s)
- Guo-Xin Hu
- Institute of Molecular Toxicology and Pharmacology, School of Pharmacy, Wenzhou Medical College, Wenzhou, Zhejiang 325000, PR China
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21
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Anderson JW, Baird P, Davis RH, Ferreri S, Knudtson M, Koraym A, Waters V, Williams CL. Health benefits of dietary fiber. Nutr Rev 2009; 67:188-205. [PMID: 19335713 DOI: 10.1111/j.1753-4887.2009.00189.x] [Citation(s) in RCA: 1065] [Impact Index Per Article: 71.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
Abstract
Dietary fiber intake provides many health benefits. However, average fiber intakes for US children and adults are less than half of the recommended levels. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Increased intake of soluble fiber improves glycemia and insulin sensitivity in non-diabetic and diabetic individuals. Fiber supplementation in obese individuals significantly enhances weight loss. Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids. Prebiotic fibers appear to enhance immune function. Dietary fiber intake provides similar benefits for children as for adults. The recommended dietary fiber intakes for children and adults are 14 g/1000 kcal. More effective communication and consumer education is required to enhance fiber consumption from foods or supplements.
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Affiliation(s)
- James W Anderson
- Department of Internal Medicine and Nutritional Sciences Program, University of Kentucky, Lexington, Kentucky 40502, USA.
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22
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Galisteo M, Duarte J, Zarzuelo A. Effects of dietary fibers on disturbances clustered in the metabolic syndrome. J Nutr Biochem 2008; 19:71-84. [PMID: 17618108 DOI: 10.1016/j.jnutbio.2007.02.009] [Citation(s) in RCA: 291] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2006] [Accepted: 02/14/2007] [Indexed: 12/19/2022]
Abstract
Because of its growing prevalence in Western countries, the metabolic syndrome, a common metabolic disorder that clusters a constellation of abnormalities, including central obesity, hypertension, dyslipidemia and insulin resistance, is emerging as one of the most important public health problems in the world, taking into account that it is a major risk factor mainly for type 2 diabetes and cardiovascular diseases, and also for many types of cancer. Although the pathogenesis of this syndrome is complex and not fully understood, obesity and insulin resistance, accompanied by an altered profile of number of hormones and cytokines produced by the adipose tissue, seem to be the main causative agents. A prime therapeutic approach to the prevention and treatment of this syndrome involves lifestyle changes. Among dietary modifications, dietary fiber intake could play an interesting role in the management of metabolic syndrome through different mechanisms related to its dietary sources, specific chemical structure and physical properties, or fermentability in the gut. According to all of these variables, the different types of dietary fibers have been reported to take part in the control of body weight, glucose and lipid homeostasis, insulin sensitivity and in the regulation of many inflammation markers involved in the pathogenesis of metabolic syndrome, and which are also considered to be among its features.
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Affiliation(s)
- Milagros Galisteo
- Department of Pharmacology, CIBEREHD, School of Pharmacy, University of Granada, 18071 Granada, Spain.
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