TY - JOUR
T1 - Dietary fibre consensus from the international carbohydrate quality consortium (Icqc)
AU - Augustin, Livia S.A.
AU - Aas, Anne Marie
AU - Astrup, Arnie
AU - Atkinson, Fiona S.
AU - Baer-Sinnott, Sara
AU - Barclay, Alan W.
AU - Brand-Miller, Jennie C.
AU - Brighenti, Furio
AU - Bullo, Monica
AU - Buyken, Anette E.
AU - Ceriello, Antonio
AU - Ellis, Peter R.
AU - Ha, Marie Ann
AU - Henry, Jeyakumar C.
AU - Kendall, Cyril W.C.
AU - Vecchia, Carlo La
AU - Liu, Simin
AU - Livesey, Geoffrey
AU - Poli, Andrea
AU - Salas-Salvadó, Jordi
AU - Riccardi, Gabriele
AU - Riserus, Ulf
AU - Rizkalla, Salwa W.
AU - Sievenpiper, John L.
AU - Trichopoulou, Antonia
AU - Usic, Katy
AU - Wolever, Thomas M.S.
AU - Willett, Walter C.
AU - Jenkins, David J.A.
N1 - Funding Information:
Funding: No funding was received for this consensus statement. The dietary fibre consensus meeting was held as part of the 4th International Carbohydrate Quality Consortium (ICQC) Meeting, Palinuro, Italy, Sept 12–13, 2019, which was funded through unrestricted educational grants from Abbott, Arla Foods, Barilla, Beneo Institute, General Mills, Global Pulse Confederation, Inquis Clinical Research, International Pasta Organization, Nestle’ Research and Development, Pulse Canada, McCain, and Quaker. The meeting was co-organized by the Toronto 3D Knowledge Synthesis and Clinical Trials foundation, Nutrition Foundation of Italy, and the Glycemic Index Foundation.
Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2020/9
Y1 - 2020/9
N2 - Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small amounts of associated non-carbohydrate components. The main contributors of fibre to the diet are the cell walls of plant tissues, which are supramolecular polymer networks containing variable proportions of cellulose, hemicelluloses, pectic substances, and non-carbohydrate components, such as lignin. Other contributors of fibre are the intracellular storage oligosaccharides, such as fructans. A distinction needs to be made between intrinsic sources of dietary fibre and purified forms of fibre, given that the three-dimensional matrix of the plant cell wall confers benefits beyond fibre isolates. Movement through the digestive tract modifies the cell wall structure and may affect the interactions with the colonic microbes (e.g., small intestinally non-absorbed carbohydrates are broken down by bacteria to short-chain fatty acids, absorbed by colonocytes). These aspects, combined with the fibre associated components (e.g., micronutrients, polyphenols, phytosterols, and phytoestrogens), may contribute to the health outcomes seen with the consumption of dietary fibre. Therefore, where possible, processing should minimise the degradation of the plant cell wall structures to preserve some of its benefits. Food labelling should include dietary fibre values and distinguish between intrinsic and added fibre. Labelling may also help achieve the recommended intake of 14 g/1000 kcal/day.
AB - Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small amounts of associated non-carbohydrate components. The main contributors of fibre to the diet are the cell walls of plant tissues, which are supramolecular polymer networks containing variable proportions of cellulose, hemicelluloses, pectic substances, and non-carbohydrate components, such as lignin. Other contributors of fibre are the intracellular storage oligosaccharides, such as fructans. A distinction needs to be made between intrinsic sources of dietary fibre and purified forms of fibre, given that the three-dimensional matrix of the plant cell wall confers benefits beyond fibre isolates. Movement through the digestive tract modifies the cell wall structure and may affect the interactions with the colonic microbes (e.g., small intestinally non-absorbed carbohydrates are broken down by bacteria to short-chain fatty acids, absorbed by colonocytes). These aspects, combined with the fibre associated components (e.g., micronutrients, polyphenols, phytosterols, and phytoestrogens), may contribute to the health outcomes seen with the consumption of dietary fibre. Therefore, where possible, processing should minimise the degradation of the plant cell wall structures to preserve some of its benefits. Food labelling should include dietary fibre values and distinguish between intrinsic and added fibre. Labelling may also help achieve the recommended intake of 14 g/1000 kcal/day.
KW - Carbohydrate quality
KW - Consensus
KW - Dietary fibre
KW - ICQC
KW - Labelling
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U2 - 10.3390/nu12092553
DO - 10.3390/nu12092553
M3 - Article
C2 - 32846882
AN - SCOPUS:85089985419
VL - 12
SP - 1
EP - 11
JO - Nutrients
JF - Nutrients
SN - 2072-6643
IS - 9
M1 - 2553
ER -