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Dietary Fiber and Obesity

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Science and Technology of Fibers in Food Systems

Part of the book series: Food Engineering Series ((FSES))

Abstract

The worldwide prevalence of obesity and associated non-communicable chronic diseases is continuously increasing over time. Thus, tackling obesity is an urgent societal challenge. Epidemiological evidence shows an inverse association between dietary fiber consumption and obesity as well as type 2 diabetes, cardiovascular disease and some types of cancer.

Several randomized clinical trials are in the literature aiming to clarify the working mechanisms underpinning dietary fiber action against obesity. All in all, evidence demonstrates that energy dilution, reduction in nutrients absorption rate, appetite suppression, regulation of energy homeostasis, and ability to modify gut microbiome all contribute to the objective of reducing the incidence of obesity. The specific contribution of each type of dietary fiber through a specific mechanism depends from the consumption level, physicochemical properties (such as solubility and viscosity), fermentability, molecular structure as well as its interaction with other food components. In this chapter, the actual evidence and knowledge about mechanisms underpinning the effects of dietary fibers on digestive processes, appetite and energy intake control as well as and on body weight are described and discussed.

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Authors and Affiliations

  1. Department of Agricultural Sciences & Department of Food Science, University of Naples, Portici, NA, Italy

    Paola Vitaglione & Ilario Mennella

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  1. Paola Vitaglione
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  2. Ilario Mennella
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Correspondence to Paola Vitaglione .

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Editors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  2. Tecnologico de Monterrey Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Sergio O. Serna-Saldívar

  3. Food Science and Technology Department, The Ohio State University, Colombo, OH, USA

    Osvaldo Campanella

  4. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Querétaro, Mexico

    Viridiana Tejada-Ortigoza

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Vitaglione, P., Mennella, I. (2020). Dietary Fiber and Obesity. In: Welti-Chanes, J., Serna-Saldívar, S., Campanella, O., Tejada-Ortigoza, V. (eds) Science and Technology of Fibers in Food Systems. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-38654-2_8

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