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Dietary Fibre — A Component of Food

Nutritional Function in Health and Disease

  • Thomas F. Schweizer
  • Christine A. Edwards

Part of the ILSI Human Nutrition Reviews book series (ILSI HUMAN)

Table of contents

  1. Front Matter
    Pages i-xx
  2. Background Papers

    1. Front Matter
      Pages 1-1
    2. J.-F. Thibault, M. Lahaye, F. Guillon
      Pages 21-39
    3. N.-G. Asp, T. F. Schweizer, D. A. T. Southgate, O. Theander
      Pages 57-101
    4. N. W. Read, M. A. Eastwood
      Pages 103-117
    5. C. A. Edwards, I. R. Rowland
      Pages 119-136
  3. Physiological Effects

  4. Prevention and Treatment of Disease

  5. Back Matter
    Pages 333-354

About this book

Introduction

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.

Keywords

Absorption Diabetes mellitus carbohydrate colon diabetes food food industry gastrointestinal tract metabolism nutrition obesity physiology polysaccharides prevention

Editors and affiliations

  • Thomas F. Schweizer
    • 1
  • Christine A. Edwards
    • 2
  1. 1.Nestlé Research CenterNestec Ltd.Lausanne 26Switzerland
  2. 2.Department of Human Nutrition, Yorkhill HospitalUniversity of GlassgowGlasgowUK

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4471-1928-9
  • Copyright Information Springer-Verlag London 1992
  • Publisher Name Springer, London
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4471-1930-2
  • Online ISBN 978-1-4471-1928-9
  • Series Print ISSN 0936-4072
  • Buy this book on publisher's site