New Developments in Dietary Fiber

1. Front Matter

   Pages i-xii

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2. Physiological Effects and Physicochemical Properties

   1. Dietary Fiber: A Glance into the Future

      • David Kritchevsky

      Pages 1-5

   2. Effect of Soluble Fibers on Plasma Lipids, Glucose Tolerance and Mineral Balance

      • K. M. Behall

      Pages 7-16

   3. Hypocholesterolemic Effects of Oat Products

      • James W. Anderson, Amy E. Siesel

      Pages 17-36

   4. Gastrointestinal Responses to Dietary Fiber

      • Barbara O. Schneeman

      Pages 37-42

   5. Dietary Fiber and Bile Acid Metabolism

      • Jon A. Story, Julia J. Watterson, Hugh B. Matheson, Emily J. Furumoto

      Pages 43-48

   6. Physiological Effects and Physico-Chemical Properties of Soy Cotyledon Fiber

      • Grace S. Lo

      Pages 49-66

   7. Interaction of Dietary Fiber with Lipids — Mechanistic Theories and their Limitations

      • Ivan Furda

      Pages 67-82

   8. Chelating Properties of Dietary Fiber and Phytate. The Role for Mineral Availability

      • Wenche Frølich

      Pages 83-93

   9. Mechanisms of Action on Dietary Fibre on Small Intestinal Absorption and Motility

      • Christine Edwards

      Pages 95-104

   10. The Effects of Undigestible Fructooligosaccharides on Intestinal Microflora and Various Physiological Functions on Human Health

       • Hidemasa Hidaka, Masao Hirayama, Takahisa Tokunaga, Toshiaki Eida

       Pages 105-117

   11. Physicochemical Properties and Physiological Effects of the (1→3)(1→4)-β-D-Glucan from Oats

       • Peter J. Wood

       Pages 119-127

   12. Fiber and Physiological and Potentially Therapeutic Effects of Slowing Carbohydrate Absorption

       • David JA Jenkins, Alexandra L. Jenkins, Thomas MS Wolever, Vladimir Vuksan, Furio Brighenti, Guilio Testolin

       Pages 129-134

   13. Physiological Implications of Wheat and Oat Dietary Fiber

       • K. E. Bach Knudsen, Inge Hansen, B. Borg Jensen, Karin Østergård

       Pages 135-150

   14. Polysaccharide Utilization by Human Colonic Bacteria

       • Abigail A. Salyers

       Pages 151-158

   15. Effect of Types of Dietary Fiber on Fecal Mutagens and Bacterial Enzymes in Relation to Colon Cancer

       • Bandaru S. Reddy

       Pages 159-167

   16. Utilization of Purified Cellulose in Fiber Studies

       • Michael H. Penner, Liaw Ean-Tun

       Pages 169-178

3. Analysis

   1. Complexity in the Interpretation of Data Derived from Studies of Dietary Fiber

      • G. A. Spiller

      Pages 179-181

   2. Issues in Dietary Fiber Analysis

      • Judith A. Marlett

      Pages 183-192

   3. Collaborative Study of a Method for Soluble and Insoluble Dietary Fiber

      • Leon Prosky

      Pages 193-203

It has been acknowledged that the physiological effects of dietary fiber are an exceedingly complex matter which requires a multidisciplinary research effort. The increased scientific involvement of the medical community, nutritionists, chemists and physicists is not only warranted but it has become mandatory. This is because we are entering a more advanced research phase in which the observed . in vivo effects should not be only recorded, but they should be systematically correlated with the physicochemical and analytical properties of the individual dietary fibers. The Division of Agricultural and Food Chemistry of the American Chemical Society has recognized this for some time, and has asked us to organize another International Symposium, similar to one in 1982, which would address the latest developments in this field. We decided to ask a cross section of leading experts from industrial and academic research institutions to assess the state of the art in dietary fiber, namely in the areas of the physiological effects, physicochemical attributes, and in existing and proposed analytical methods. We also felt that chemistry and physical chemistry should playa greater role in fiber research to complement and better explain the existing . in vivo data. There is a large volume of animal and human physiological and nutritional data available. Unfortunately, the generated information is frequently confusing. One reason is that this research is not conducted with well characterized compounds, but rather with loosely defined complex mixtures or entities.

• agriculture
• chemistry
• development
• food
• food chemistry
• nutrition

• General Mills, Inc., Minneapolis, USA

  Ivan Furda

• FMC Corporation, Princeton, USA

  Charles J. Brine

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