Dietary Fibre — A Component of Food

1. Front Matter

   Pages i-xx

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2. Background Papers

   1. Front Matter

      Pages 1-1

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   2. The Dietary Fibre Hypothesis: A Historical Perspective

      • D. A. T. Southgate

      Pages 3-20

   3. Physico-chemical Properties of Food Plant Cell Walls

      • J.-F. Thibault, M. Lahaye, F. Guillon

      Pages 21-39

   4. Physico-chemical Properties of Food Polysaccharides

      • E. R. Morris

      Pages 41-56

   5. Dietary Fibre Analysis

      • N.-G. Asp, T. F. Schweizer, D. A. T. Southgate, O. Theander

      Pages 57-101

   6. Gastro-intestinal Physiology and Function

      • N. W. Read, M. A. Eastwood

      Pages 103-117

   7. Bacterial Fermentation in the Colon and Its Measurement

      • C. A. Edwards, I. R. Rowland

      Pages 119-136

   8. Metabolism and Utilisation of Short Chain Fatty Acids Produced by Colonic Fermentation

      • C. Rémésy, C. Demigné, C. Morand

      Pages 137-150

3. Physiological Effects

   1. Front Matter

      Pages 151-151

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   2. The Influence of Dietary Fibre on Protein Digestion and Utilisation

      • B. O. Eggum

      Pages 153-165

   3. The Influence of Dietary Fibre on Lipid Digestion and Absorption

      • I. T. Johnson

      Pages 167-180

   4. The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption

      • B. Flourié

      Pages 181-196

   5. The Influence of Dietary Fibre on Mineral Absorption and Utilisation

      • L. Rossander, A.-S. Sandberg, B. Sandström

      Pages 197-216

   6. Dietary Fibre and Bile Acid Metabolism

      • F. M. Nagengast

      Pages 217-231

   7. Faecal Bulking and Energy Value of Dietary Fibre

      • E. Wisker, W. Feldheim

      Pages 233-246

4. Prevention and Treatment of Disease

   1. Front Matter

      Pages 247-247

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   2. Dietary Fibre in the Prevention and Treatment of Gastro-intestinal Disorders

      • K. W. Heaton

      Pages 249-263

   3. Dietary Fibre in the Prevention and Treatment of Obesity

      • S. Rössner

      Pages 265-277

   4. Dietary Fibre in the Prevention and Treatment of Diabetes Mellitus

      • M. Berger, A. Venhaus

      Pages 279-293

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.

• Absorption
• Diabetes mellitus
• carbohydrate
• colon
• diabetes
• food
• food industry
• gastrointestinal tract
• metabolism
• nutrition
• obesity
• physiology
• polysaccharides
• prevention
• hepatology

• Nestlé Research Center, Nestec Ltd., Lausanne 26, Switzerland

  Thomas F. Schweizer

• Department of Human Nutrition, Yorkhill Hospital, University of Glassgow, Glasgow, UK

  Christine A. Edwards

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