CHICAGO—Two new studies in Comprehensive Reviews in Food Science and Food Safety, published by the Institute of Food Technologists, confirm the role fiber plays in cardiovascular disease and overall health.
Lead author R. Chawla, from the Dairy Technology Division, National Dairy Research Institute, Karnal, India, reviews the history of soluble dietary fiber and the most up-to-date research on its role in human nutrition and food availability. The authors discuss major soluble fibers such as oat fiber, barley, wheat, and resistant starch found in whole grains, produce, and beans.
A number of potential benefits are identified, such as reductions in cholesterol and blood pressure, prevention of gastrointestinal problems, protection against onset of several cancers, which include colorectal, prostate, and breast cancer, increased mineral bioavailability, and others. The properties of new, unexplored soluble fibers are still under investigation for application in a variety of foods as well as and their potential functional role in human health.
In another article, Researchers from AgroFood Technology Department at Miguel Hernandez University and Universidad Nacional de Colombia in Bogota, Colombia, discuss fiber as a functional food that aids in reducing cardiovascular disease (CVD). The report suggests fiber might act as a:
- reducing agent for high cholesterol,
- component for optimal gastrointestinal health,
- ingredient for improvements in insulin response for diabetics,
- possible aid to reduce the risk of developing some cancers,
- candidate for weight-management research.
