Nelson Almeida – författare

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians, and regulatory agencies, Dietary Fiber and Health

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians, and regulatory agencies, Dietary Fiber and Health discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet.Steeped in research and the latest data from international experts, the book explores a range of topics related to this essential nutrient, including: The relationship between fiber and weight management, gastrointestinal health, heart disease, cancer, and glucose metabolismPrebiotic effects of fiber and the characteristics and modulation of healthy floraThe health benefits of novel fibers such as inulinThe characteristics of maltodextrin, Fibersol-2, and low viscous fiber on satiety, glycemia, microbiota, and other propertiesThe impact of the new definition of dietary fiber published by the Codex Alimentarius CommissionThe properties and immunological impact of Galactooligosaccharide and research on its effect on colitis Resistant starch and associated compoundsOat, rye, barley, and other fibersRegulatory issues, including GRAS notice procedureIt is imperative that food product developers formulate foods with fiber and that health professionals recommend foods high in fiber to improve public health. The contributors to this volume provide a survey of not only the impact of fiber on human health, but also the myriad opportunities for fiber ingredients to be incorporated into foods for the benefit of consumers.