Dietary Fiber and Health

<p>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 <strong>Dietary Fiber and Health</strong> discusses critical findings from the Ninth Vahouny Fiber Symposium about the significance of dietary fiber and ways to get more fiber in our diet.</p><p>Steeped in research and the latest data from international experts the book explores a range of topics related to this essential nutrient including:</p><ul> <p> </p> <li>The relationship between fiber and weight management gastrointestinal health heart disease cancer and glucose metabolism</li> <li>Prebiotic effects of fiber and the characteristics and modulation of healthy flora</li> <li>The health benefits of novel fibers such as inulin</li> <li>The characteristics of maltodextrin Fibersol-2 and low viscous fiber on satiety glycemia microbiota and other properties</li> <li>The impact of the new definition of dietary fiber published by the Codex Alimentarius Commission</li> <li>The properties and immunological impact of Galactooligosaccharide and research on its effect on colitis </li> <li>Resistant starch and associated compounds</li> <li>Oat rye barley and other fibers</li> <li>Regulatory issues including GRAS notice procedure</li> </ul><p>It 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.</p>