Total Dietary Fiber Intake, Whole Grain Consumption, and Their Biological Effects

  • Semih OtlesEmail author
  • Emine Nakilcioglu-Tas
Reference work entry
Part of the Reference Series in Phytochemistry book series (RSP)


Unlike refined grains, whole grains, which consist of entire grain, contain high micronutrients and dietary fiber in their bran and seed. In the literature many studies showed that high-fiber diets may reduce the incidence of chronic diseases such as diverticulitis, diabetes, obesity, heart diseases, and some cancer types. Once upon a time, whole grains were neglected by researchers. Following the determination that dietary fibers are present in the whole grains together with micronutrients and phytochemicals, the focus of the studies has shifted towards observational studies related to whole grains intake. Cereal fibers have proven to have stronger health effects as a result of synergistic effects with phytochemicals and micronutrients in whole grains. This chapter describes the dietary fiber-related health effects of whole grain consumption after mentioning characteristics of dietary fiber and whole grains.


Cardiovascular diseases Cereal fibers Diabetes Dietary fiber Whole grains 



American Association of Cereal Chemists International


Body mass index


Coronary artery disease


Codex Committee on Nutrition and Foods for Special Dietary Uses


Cardiovascular disease


Dietary Reference Intakes


Food and Agriculture Organization/World Health Organization


Food and Drug Administration






High-density lipoprotein cholesterol


Insoluble dietary fiber


Low-density lipoprotein cholesterol


Minimum coronary artery diameter


Neural tube defects


Odds ratio


Recommended Dietary Allowance


The effect size across studies


Soluble dietary fiber


United States


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Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of EngineeringEge UniversityBornovaTurkey

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