Prebiotics, Fermentable Dietary Fiber, and Health Claims

Abstract

Since the 1970s, the positive effects of dietary fiber on health have increasingly been recognized. The collective term "dietary fiber" groups structures that have different physiologic effects. Since 1995, some dietary fibers have been denoted as prebiotics, implying a beneficial physiologic effect related to increasing numbers or activity of the gastrointestinal microbiota. Given the complex composition of the microbiota, the demonstration of such beneficial effects is difficult. In contrast, an exploration of the metabolites of dietary fiber formed as a result of its fermentation in the colon offers better perspectives for providing mechanistic links between fiber intake and health benefits. Positive outcomes of such studies hold the promise that claims describing specific health benefits can be granted. This would help bridge the "fiber gap" - that is, the considerable difference between recommended and actual fiber intakes by the average consumer.

Keywords

short chain fatty acids; fiber; microbiome; prebiotics; colon; health claims

Published in

Advances in Nutrition
2016, volume: 7, number: 1, pages: 1-4
Publisher: AMER SOC NUTRITION-ASN

SLU Authors

• Åman, Per

  • Department of Molecular Sciences, Swedish University of Agricultural Sciences
    

UKÄ Subject classification

Nutrition and Dietetics

Publication identifier

• DOI: https://doi.org/10.3945/an.115.010546

Permanent link to this page (URI)

https://res.slu.se/id/publ/80648