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Food Reviews International Volume 13, 1997 - Issue 1
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Original Articles

Content of dietary fiber in foods and its physiological effects

Sirkka P. Plaami Laboratory of Food Chemistry, Agricultural Research Center of Finland, Jokioinen, FIN 31600, Finland
Pages 29-76 | Published online: 03 Nov 2009
 
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Abstract

An increase in dietary fiber consumption has been recommended by the public health authorities. In this review the definition of dietary fiber and analytical methods used for its measurement are discussed. Furthermore, effects of processing on dietary fiber—especially the formation of resistant starch, the role of dietary fiber in health and disease, and intakes in different countries—are discussed.

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