This book presents an account of the current knowledge of dietary fibre, covering both its beneficial role and possible adverse effects. Areas covered include the chemistry of plant cell walls, the problems of chemical analysis, and the physiological effects of cell wall polysaccharides throughout the alimentary tract. However the authors also provide, probably for the first time, a wide-ranging examination of the anti-nutritional and toxicological aspects of high-fibre diets and their regulatory implications. Professional health workers, legislators, food industry scientists and technologists, students of dietetics, medicine and food science should find this book of particular value, as should anyone with an interest in the topic of high fibre diets. This book should be of interest to nutritionists and health workers; food scientists; food technologists; food biochemists and chemists; dietitians; and gastroenterologists.
