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Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects

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Book cover Bioactive Molecules in Food

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Unlike refined grains, whole grains, which consist of entire grain, contain high micronutrients and dietary fiber in their bran and seed. In the literature many studies showed that high-fiber diets may reduce the incidence of chronic diseases such as diverticulitis, diabetes, obesity, heart diseases, and some cancer types. Once upon a time, whole grains were neglected by researchers. Following the determination that dietary fibers are present in the whole grains together with micronutrients and phytochemicals, the focus of the studies has shifted towards observational studies related to whole grains intake. Cereal fibers have proven to have stronger health effects as a result of synergistic effects with phytochemicals and micronutrients in whole grains. This chapter describes the dietary fiber-related health effects of whole grain consumption after mentioning characteristics of dietary fiber and whole grains.

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Abbreviations

AACCI:

American Association of Cereal Chemists International

BMI:

Body mass index

CAD:

Coronary artery disease

CCNFSDU:

Codex Committee on Nutrition and Foods for Special Dietary Uses

CVD:

Cardiovascular disease

DRI:

Dietary Reference Intakes

FAO/WHO:

Food and Agriculture Organization/World Health Organization

FDA:

Food and Drug Administration

FOS:

Fructooligosaccharide

GM:

Galactomannan

HDL-C:

High-density lipoprotein cholesterol

IDF:

Insoluble dietary fiber

LDL-C:

Low-density lipoprotein cholesterol

MCAD:

Minimum coronary artery diameter

NTD:

Neural tube defects

OD:

Odds ratio

RDA:

Recommended Dietary Allowance

RR:

The effect size across studies

SDF:

Soluble dietary fiber

US:

United States

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Turkey

    Semih Otles & Emine Nakilcioglu-Tas

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  1. Semih Otles
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  2. Emine Nakilcioglu-Tas
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Correspondence to Semih Otles .

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  1. Gr. d'Etude Subst. Vég. à Act. Biol, Institut des Sciences de la Vigne e Gr. d'Etude Subst. Vég. à Act. Biol, Villenave d'Ornon, France

    Jean-Michel Mérillon

  2. M.L. Sukhadia University , Badgaon, Rajasthan, India

    K.G. Ramawat

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Otles, S., Nakilcioglu-Tas, E. (2017). Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects. In: Mérillon, JM., Ramawat, K. (eds) Bioactive Molecules in Food. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-319-54528-8_7-1

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