Dietary fiber consists of remnants of plant cells resistant to hydrolysis (digestion) by the alimentary enzymes of man”, whose components are hemicellulose, cellulose, lignin, oligosaccharides, pectin, gums and waxes. The diets rich in fiber such as cereals, nuts, fruits and vegetables have a positive effect on health since their consumption has been related to decreased incidence of several diseases.
The term ‘dietary fiber’ (DF) was first introduced in 1950s, referring to plant cell wall materials.
* All fruits and nuts contribute to dietary fiber. Dietary fiber consists of cellulose, hemicellulose, lignin and pectic substances, which are derived primarily from fruit cell walls and skin.
*The dietary fiber content of fruits ranges from 0.5 to 1.5% (fresh weight)
*Dietary fiber plays an important role in relieving constipation by increasing water holding capacity of feces. Its consumption is also linked to decreased incidence of cardiovascular disease, diverticulosis, and colon cancer.
Soluble fibers have been shown to decrease cholesterol and lower blood glucose. Beans, oat bran, fruit and vegetables contain water-soluble fiber.
The consumption of water-soluble fiber binds to bile acids, suggesting that a high-fiber diet may result in an increased excretion of cholesterol. Some types of fiber, however, appear to have a greater effect than others. The fiber found in rolled oats is more effective in lowering blood cholesterol levels than the fiber found in wheat.
As suggested by dieticians and other nutrition practitioners, a healthy dietary pattern should include a variety of whole foods rich in fibers such as whole grains, fruits, vegetables, legumes, nuts and seeds, which will not only help to achieve the daily recommended amount for dietary fiber, but also to fulfil the needs for other important nutrients.
Dietary fiber
