Advertisement

Dietary Fiber

Chemistry, Physiology, and Health Effects

  • David Kritchevsky
  • Charles Bonfield
  • James W. Anderson

Table of contents

  1. Front Matter
    Pages i-xx
  2. Robert R. Selvendran, A. Verena F. V. Verne
    Pages 1-13
  3. Judith A. Marlett
    Pages 31-48
  4. Hans N. Englyst, Susan M. Kingman
    Pages 49-65
  5. Marie M. Cassidy, Subramaniam Satchithanandam, Richard J. Calvert, George V. Vahouny, Anthony R. Leeds
    Pages 67-88
  6. Tom Lloyd, James R. Buchanan
    Pages 89-103
  7. Dennis T. Gordon
    Pages 105-128
  8. June L. Kelsay
    Pages 129-135
  9. Michihiro Sugano, Ikuo Ikeda, Katsumi Imaizumi, Y.-F. Lu
    Pages 137-156
  10. Barbara Olds Schneeman
    Pages 157-166
  11. C. A. Edwards
    Pages 167-178
  12. Elizabeth F. Armstrong, W. Gordon Brydon, Martin Eastwood
    Pages 179-186
  13. Ian R. Rowland, Anthony K. Mallett
    Pages 195-206
  14. N. W. Read, C. P. Sepple, N. J. Brown
    Pages 219-225
  15. Victoria J. Burley, John E. Blundell
    Pages 227-246
  16. David J. A. Jenkins, Alexandra L. Jenkins, Thomas M. S. Wolever, Vladimir Vuksan, Furio Brighenti, Stephen Cunnane et al.
    Pages 247-259
  17. Martin Eastwood
    Pages 261-271
  18. Kenneth W. Heaton
    Pages 273-282
  19. Thomas M. S. Wolever
    Pages 287-299
  20. S. E. Fleming, Sungshin Yeo
    Pages 301-315
  21. John L. Rombeau, Scott A. Kripke, R. Gregg Settle
    Pages 317-337
  22. James W. Anderson, Dee A. Deakins, Susan R. Bridges
    Pages 339-363
  23. Jon A. Story, Emily J. Furumoto
    Pages 365-374
  24. David Kritchevsky
    Pages 375-381
  25. Michael J. Hill, Fresia Fernandez
    Pages 417-429
  26. T. Colin Campbell, Wang Guangya, Chen Junshi, James Robertson, Chao Zhonglin, Banoo Parpia
    Pages 473-480
  27. Peter Greenwald, Elaine Lanza
    Pages 489-494
  28. Back Matter
    Pages 495-499

About this book

Introduction

Twenty years ago the very idea of an international conference on the fiber contained in plant food would have been totally inconceivable. At that time fiber was generally viewed as an inert component of food of no nutritional value and consequently consid­ ered as a contaminant, the removal of which would enhance the purity of a product. It was measured by a now obsolete and almost worthless test introduced in the last century for veterinary rather than human nutrition, and what was measured was referred to as "crude fiber," containing part of the cellulose and lignin but none of the numerous components of fiber now known to play important roles in the maintenance of health. There were a few lone voices prior to the last two decades who had extolled the laxative properties of the undigested portion of food, assuming that these were related to its irritant action on the bowel mucosa. In retrospect this was a total misconception, and "softage" would have been a more appropriate term than "roughage," since its presence insured soft, not irritating, colon content.

Keywords

Absorption Colon Diabetes Intervention Lipid Nutrition Polysaccharid Vitamin cancer carbohydrate dietary fiber enzymes metabolism physiology polysaccharides

Editors and affiliations

  • David Kritchevsky
    • 1
  • Charles Bonfield
    • 2
  • James W. Anderson
    • 3
  1. 1.The Wistar InstitutePhiladelphiaUSA
  2. 2.Astra Associates, Inc.McLeanUSA
  3. 3.Veterans Administration Medical CenterLexingtonUSA

Bibliographic information