Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC).

Livia S A Augustin,Furio Brighenti,Antonia Trichopoulou,John L Sievenpiper,Geoffrey Livesey,Walter C Willett,Simin Liu,Anette E Buyken,Carlo La Vecchia,Anne-Marie Aas,Peter R Ellis,Antonio Ceriello,Sara Baer-Sinnott,Andrea Poli,Gabriele Riccardi,Marie-Ann Ha,Alan W Barclay,Salwa W Rizkalla,Thomas M S Wolever,Cyril W.c Kendall ,Christiani Jeyakumar Henry ,Fiona Atkinson ,Mònica Bulló ,Arne Astrup ,Jordi Salas‐Salvadó ,Katy Usic ,Jennie Brand-Miller ,Ulf Risérus ,David Jenkins

doi:10.3390/nu12092553

Abstract

Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small amounts of associated non-carbohydrate components. The main contributors of fibre to the diet are the cell walls of plant tissues, which are supramolecular polymer networks containing variable proportions of cellulose, hemicelluloses, pectic substances, and non-carbohydrate components, such as lignin. Other contributors of fibre are the intracellular storage oligosaccharides, such as fructans. A distinction needs to be made between intrinsic sources of dietary fibre and purified forms of fibre, given that the three-dimensional matrix of the plant cell wall confers benefits beyond fibre isolates. Movement through the digestive tract modifies the cell wall structure and may affect the interactions with the colonic microbes (e.g., small intestinally non-absorbed carbohydrates are broken down by bacteria to short-chain fatty acids, absorbed by colonocytes). These aspects, combined with the fibre associated components (e.g., micronutrients, polyphenols, phytosterols, and phytoestrogens), may contribute to the health outcomes seen with the consumption of dietary fibre. Therefore, where possible, processing should minimise the degradation of the plant cell wall structures to preserve some of its benefits. Food labelling should include dietary fibre values and distinguish between intrinsic and added fibre. Labelling may also help achieve the recommended intake of 14 g/1000 kcal/day.

Highlights

Dietary fibre is a generic term describing non-absorbed plant carbohydrates and relatively small amounts of associated non-carbohydrate components that are not digested by endogenous enzymes or absorbed in the human small intestine [1,2]
There is still disagreement about the definition of dietary fibre and how this very complex array of plant materials should be analysed
We suggest replacing some animal foods, and high glycaemic index foods containing refined starches and sugars, with slowly digestible carbohydrate foods with a low glycaemic index that are rich in fibre

Summary

Introduction

Dietary fibre is a generic term describing non-absorbed plant carbohydrates and relatively small amounts of associated non-carbohydrate components (e.g., phenolic compounds, waxes, and proteins) that are not digested by endogenous enzymes or absorbed in the human small intestine [1,2]. In the plant cell wall, which makes up the majority of our dietary fibre, has not been fully elucidated. Theturn, plant cell wall, which makes up the majority of ourthey dietary fibre, haseach not been fully elucidated. 2. Surface of an almond seed post-mastication showing ruptured cell walls fibre). The cell walls (dietary fibre) have been ruptured (as marked by arrows) by chewing, almond. The cell walls (dietary fibre) oil have been ruptured marked by arrows) chewing, proteinseed. Lipid (oil bodies and coalesced droplets), which are(as potentially available forby digestion exposing the nutrients inside the cells of the almond cotyledon tissue.

Definitions

Health Benefits

Recommendations to the Public and to Health Professionals

Recommendations to the Food Industry

Conclusions