Physiological effects of cereal dietary fibre

Abstract

Cereal dietary fibre constitutes about half of the total fibre intake in Sweden. The amount of fibre available is 21 g/person/day or 1·75 g/MJ. Increased faecal bulk and shortening of intestinal transit time are well-documented effects, that are inversely proportional to the fermentability of the dietary fibre. Wheat bran, oat husks, and corn bran are fibre sources with high bulking effect, whereas fibre from the endosperm of cereals is more extensively fermented. Resistant starch in processed cereals has properties similar to dietary fibre, and must be considered in analysis as well as regarding physiological effects of dietary fibre. Oat groats and oat bran have serum cholesterol lowering effects related to the viscous soluble β-glucans. Rye and barley contain similar levels of viscous soluble fibre but are not as thoroughly investigated. Effects on postprandial glucose and insulin levels are also partly related to viscous soluble dietary fibre, but structural properties in, e.g., whole kernels and pasta products are more important in this respect. Phytate in whole grain flour and bran preparations inhibits iron and zinc absorption in single meal tests. Its role for mineral status in persons consuming a mixed, Western diet remains to be established.