Background:: UK Government recommendations for dietary fibre intakes have recently increased to 30 g per day, well below current population intakes.
Aim:: This study aimed to explore whether the target for dietary fibre intake could be achieved and the effects on markers of cardiometabolic health.
Methods:: In this 4-week high-fibre intervention study, 15 participants were instructed to achieve dietary fibre intakes of 30 g/day.
Results:: Dietary fibre intakes significantly increased post intervention (16.0 ± 8.1 g/day, p < 0.001). No significant changes in glucose and triglyceride concentrations were observed and there was a significant increase in average body weight (0.7 ± 1.2 kg, p = 0.025).
Conclusions:: This study shows that achieving the new dietary fibre recommendations of 30g/day is achievable, in the short term, in a sample of British adults without any observed effect on health markers.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1177/0260106018794558 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Unraveling the nutritional potential of millet by-products through extraction of high value compounds for the development of novel food products.
Food Chem
January 2025
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal 148106, Punjab, India. Electronic address:
Millets are drought-resistant crops that generate significant amount of by-products (bran, husk, stalk etc.) during harvesting and processing. These by-products are storehouse of nutrients and high value compounds including polyphenols, dietary fiber, proteins etc.
View Article and Find Full Text PDFPsyllium: A Nutraceutical and Functional Ingredient in Foods.
Annu Rev Food Sci Technol
January 2025
3Department of Nutrition and Food Science, University of Maryland, College Park, Maryland USA.
Psyllium is an excellent natural source of soluble and insoluble dietary fiber. It has been used as a nutraceutical and functional ingredient in foods. Many efforts have been made to understand and improve its physicochemical, biological, and functional properties to promote its food applications.
View Article and Find Full Text PDFNutritional and Functional Characterization of Chia Expeller and Gluten-Free Flours as Ingredients for Premixes.
Plant Foods Hum Nutr
January 2025
UNCPBA, Facultad de Ingeniería, Departamento de Ingeniería Química y Tecnología de los Alimentos, TECSE, Olavarría, Buenos Aires, Argentina.
The growing consumer demand for healthier foods that help reduce the risk of chronic diseases has driven the food industry to innovate with nutritionally and technologically viable products. This trend and the nutritional gaps in gluten-free diets have spurred the exploration of unconventional, high-quality ingredients like flour from pseudocereals, legumes, and oilseeds. This study evaluated the nutritional and functional profiles of chia expeller and flours from buckwheat, green/yellow peas, and rice to study their potential as techno-functional ingredients for new gluten-free premixes.
View Article and Find Full Text PDFMitigating digestive complications and neutropenia in pediatric leukemia through a Persian medicine product of whole wheat-based dietary intervention: a randomized triple-blind placebo-controlled trial.
Support Care Cancer
January 2025
Research Center for Traditional Medicine and History of Medicine, Department of Persian Medicine, School of Medicine, Shiraz University of Medical Sciences, Shiraz, Iran.
Leukemia is a prevalent cancer that severely affects children, and standard chemotherapy often leads to severe gastrointestinal symptoms and neutropenia. This study aimed to discover alternative treatments to prevent neutropenia in pediatric leukemia patients and minimize chemotherapy-related complications. This randomized, placebo-controlled trial was conducted on 52 children between the ages of 3 and 18 years who were suffering from acute leukemia and undergoing chemotherapy.
View Article and Find Full Text PDFBackground: Short-chain fatty acids (SCFAs), derived from the fermentation of dietary fiber by intestinal commensal bacteria, have demonstrated protective effects against acute lung injury (ALI) in animal models. However, the findings have shown variability across different studies. It is necessary to conduct a comprehensive evaluation of the efficacy of these treatments and their consistency.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!