Abstract
In the past twenty years, the main interest in increasing dietary fibre intake has been to reduce risk of coronary heart disease. In addition to the reduction of blood cholesterol by soluble viscous dietary fibre, this risk is also reduced by antioxidative and fibrinolytic effects. Attenuating levels and fluctuations of blood glucose and insulin have interest not only for diabetic people, but also for improving endurance in sports or physical work, and because of the multitude of physiological effects of insulin as well. Dietary fibre is also in a key position in weight control due to its effect on satiety. New data on the effects of fibre on the intestinal function have shown advantages of soluble fibre sources, partly due to their ability to support selectively the growth of beneficial bacteria, and partly by alleviating constipation. Both soluble and insoluble fibres have effects which reduce risks of cancers, not only colorectal cancer. In applications, the trend is now towards a more specific use of the different types and sources of dietary fibre.
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