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Dietary Fibre — A Component of Food pp 181–196Cite as

The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption

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

Abstract

Acute studies in normal and diabetic subjects with purified fibres have indicated that the blood glucose and endocrine responses to test meals (liquid carbohydrate load or meals) are reduced by addition of fibre, especially viscous fibre, while the effect of particulate fibre such as wheat bran and cellulose appears more variable (Jenkins et al., 1978; Anderson et al., 1979; Levitt et al., 1980; Monnier, 1985; Hamberg et al., 1989a). Longer-term studies with fibre-supplemented diets in diabetic patients have confirmed that viscous fibres improve glycaemic control. However, it is difficult to make the quantity of soluble fibre used in these experiments acceptable; this has stimulated further work with foods rich in fibre. The specific effect of fibre taken as whole foods, as opposed to fibre supplements, in the management of diabetics is not easy to assess because changes in one dietary element can seldom be made without changes in another — studies with fibre in unprocessed foods usually entail fat restriction and higher intake of available carbohydrate in addition to the fibre. Thus, these studies did not indicate the extent to which high fibre or the combination of high fibre and high carbohydrate (particularly low glycaemic index food) in the diet was responsible for improved diabetic control, but they suggested that fibre and carbohydrate could act synergistically; in the context of starchy foods, fibre intake is one of the aspects which may render these foods particularly useful.

Keywords

  • Gastric Emptying
  • Dietary Fibre
  • Wheat Bran
  • White Bread
  • Unstirred Layer

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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  1. B. Flourié
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Editors and Affiliations

  1. Nestlé Research Center, Nestec Ltd., Vers-chez-les-Blanc, PO Box 44, CH-1000, Lausanne 26, Switzerland

    Dr. Thomas F. Schweizer

  2. Department of Human Nutrition, Yorkhill Hospital, University of Glassgow, Glasgow, G3 8SJ, UK

    Dr. Christine A. Edwards

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Flourié, B. (1992). The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption. In: Schweizer, T.F., Edwards, C.A. (eds) Dietary Fibre — A Component of Food. ILSI Human Nutrition Reviews. Springer, London. https://doi.org/10.1007/978-1-4471-1928-9_10

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