Präventives Potenzial von Ballaststoffen - Ernährungsphysiologie und Epidemiologie

authored by: A. Ströhle, Maike Wolters, Andreas Hahn
Abstract: Dietary fiber is a heterogeneous group of food ingredients that can be classified by chemical (saccharides versus non-saccharides), physicochemical (water soluble versus insoluble), and physiological (fermentable versus non-fermentable) properties. The gastrointestinal tract represents the main site of action of dietary fiber. Dietary fiber increases volume and viscosity of the chime, reduces enzymatic degradation and absorption of hydrolyzable polysaccharides and enhances peristalsis in the colon. Especially soluble fiber lowers the glycemic load and thus has a favorable effect on postprandial glucose and insulin metabolism. Additionally, they reduce the total and LDL serum concentration. By its degradation products (short-chain fatty acids), dietary fiber influence secondarily the entire organism, such as the metabolism of liver, musculature and white adipose tissue. Because of their favorable cardiometabolic effects, dietary fiber is one of the most protective food constituents. High fiber intake is associated with a 30% reduction in overweight and obesity risk and a 15% reduction in risk for type 2 diabetes. Each increase in fiber intake of 10g/day is associated with a type 2 diabetes risk reduction of 9%. For cardiovascular events the risk reduction is 12% per dose increase by 7g/day. For prevention, a fiber intake of at least 30g/day is recommended. Suitable fiber sources are legumes, whole grains, vegetables and nuts. Drugs should always be taken time-shifted from a high-fiber meal.
Organisation(s): Institute of Food Science and Human Nutrition
Nutrition Physiology and Human Nutrition Section
Type: Article
Journal: Aktuelle Ernährungsmedizin
Volume: 43
Pages: 179-200
No. of pages: 22
ISSN: 0341-0501
Publication date: 01.06.2018
Publication status: Published
ASJC Scopus subject areas: Medicine (miscellaneous), Nutrition and Dietetics
Sustainable Development Goals: SDG 3 - Good Health and Well-being
Electronic version(s): https://doi.org/10.1055/s-0044-101812 (Access: Closed)