DOCSLIB.ORG

Dietary Fiber Fact Sheet No

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dietary Fiber Fact Sheet No Dietary Fiber Fact Sheet No. 9.333 Food and Nutrition Series|Health by J. Anderson, S. Perryman, L. Young and S. Prior* Can high-fiber diets really do all they Benefits of Fiber Quick Facts claim to do? Studies have looked at the Insoluble fiber binds water as it passes • Fiber may be beneficial relationship between high-fiber diets and through the digestive track, making stools many diseases, including colon cancer, softer and bulkier. Therefore, fiber, especially in treating or preventing coronary heart disease and dia betes. that found in whole grain products, is constipation, hemorrhoids Proven benefits of a high-fiber diet include helpful in the treatment and pre vention and diverticulosis. prevention and treatment of constipation, of constipation, hemorrhoids and diver- • Water-soluble fiber helps hemorrhoids and diverticulosis. In addition, ticu losis. Diverticula are pouches of the decrease blood cholesterol cer tain types of fiber help decrease blood intestinal wall that can become inflamed levels. cholesterol levels. and painful. This inflammatory condition is called diverticulosis. In the past, a low-fiber • Foods containing dietary fiber What Is Dietary Fiber? diet was prescribed for this condition. It is include fruits, vegetables, now known that a high-fiber diet gives better Dietary fiber comes from the portion of nuts and grains. results at preventing inflammation once the plants that is not digested by enzymes in the inflammation has subsided. • Include a variety of high-fiber intestinal tract. Part of it, however, may be Low blood cholesterol levels (below 200 foods in the diet. metabolized by bacteria in the lower gut. mg/dl.) have been associated with a reduced Different types of plants vary in their risk of coronary heart disease. The body amount and kind of fiber. Fiber includes uses cholesterol in the production of bile pectin, gum, mucilage, cellu lose, hem i- consumption of water-soluble fiber binds cellulose and lignin. Pectin and gum are to bile acids, suggesting that a high-fiber water-solu ble fibers found inside plant cells. diet may result in an increased excretion of They slow the pas sage of food through the cholesterol. Some types of fiber, however, intestines but do nothing to increase fecal appear to have a greater effect than others. bulk. Insoluble fibers also decrease cholesterol The fiber found in rolled oats is more and can help lower blood glucose. Beans, effective in lowering blood cholesterol levels oat bran, fruit and vegetables contain water than the fiber found in wheat. Pectin has soluble fiber. a similar effect in lowering the amount of In contrast, fib ers in cell walls are cholesterol in the blood. water insoluble. These include cellulose, Other claims for fiber are less well hemicellulose and lignin. Such fibers increase founded. Diet ary fiber may help reduce fecal bulk and speed up the passage of food the risk of some cancers, especially colon through the digestive tract. Wheat bran and cancer. This idea is based on infor ma tion whole grains contain the highest amounts of that insoluble fiber increases the rate at insoluble fiber, but vegetables and beans also which wastes are removed from the body. are good sources. This means the body may have less expo sure Sometimes there is confusion as to the to toxic substances produced during diges- difference between crude fiber and dietary tion. However, more recent studies have not fiber. Both are deter mined by a laboratory confirmed the protective effects of fiber in analysis, but crude fiber is only one-seventh developing colon cancer. to one-half of total dietary fiber. High-fiber diets may be useful for people © Colorado State University *J. Anderson, Colorado State University Extension foods who wish to lose weight. Fiber itself has no Extension. 12/98. Revised 12/10. and nutrition specialist and professor; S. Perryman, calories, yet provides a “full” feeling because CSU Extension foods and nutrition specialist; L. Young, of its water-absorbing ability. For example, an www.ext.colostate.edu former foods and nutrition graduate student; and S. Prior, apple that contains fiber is more filling than former graduate intern, food science and human nutrition. Revised and reviewed by Kate Tophman, CSU food a half cup of apple juice that contains about science and human nutrition graduate student. 12/2010 the same calories but no fiber. Foods high in Table 1. Sources of dietary fiber. Functional fiber is a newer term that Soluble Fiber Insoluble Fiber includes food that consist of isolated, Nutrition Facts Serving Size ½ cup (114g) beans wheat bran nondigestible carbohydrates that have beneficial physiological effects in humans. Servings Per Container 4 oat bran whole grains Cellulose, chitin, beta glucans, gums, inulin, Amount Per Serving fruits vegetables oligofructose, fructoligosaccharides, lignin, Calories 90 Calories from Fat 30 vegetables beans pectins, psyllium, and resistant starches % Daily Value* are forms of functional fiber when added Total Fat 3g 5% Table 2. Dietary Reference Intakes (DRI) to foods. Inulin or chicory inulin is one for Fiber. functional fiber that is receiving more Saturated Fat 0g 0% Age g/day Fiber attention in the news as it is being added Cholesterol 0mg 0% into many food products and is known to Children Sodium 300mg 13% cause gas. 1-3 years 19 Total Carbohydrate 13g 4% 4-8 years 25 Dietary Fiber 3g 12% How Much Fiber? Males Sugars 3g 9-13 years 31 The average American consumes 14 Protein 3g grams of dietary fiber a day, which is 14-18 years 38 Vitamin A 80% • Vitamin C 60% considerably less than the recommended Calcium 4% • Iron 4% 19-50 years 38 level. The 2005 Dietary Guidelines for 51+ years 30 Americans recommends 14 grams of fiber * Percent Daily Values are based on a 2,000 calorie Females per 1000 calories consumed. So, if you diet. Your daily values may be higher or lower depending on your calorie needs: 9-13 years 26 consume a 2,500 calorie diet, you should eat approximately 35 grams of fiber per day. Calories: 2,000 2,500 14-18 years 26 Also, fiber intake may vary depending on Total Fat Less than 65g 80g 19-50 years 25 Sat Fat Less than 20g 25g age and gender. Cholesterol Less than 300mg 300mg 51+ years 21 While the 2005 Dietary Guidelines Sodium Less than 2,400mg 2,400mg Total Carbohydrates Pregnancy for Americans serves as a general guide Dietary Fiber 25g 30g <18 years 28 to healthy eating, the Dietary Reference Calories per gram: 18+ years 28 Intakes (DRIs) provide standard Fat 9 • Carbohydrate 4 • Protein 4 recommended amounts for nutrients. In Lactation Figure 1: A food nutrition label. 2002, the Food and Nutrition Board of the <18 years 29 National Academy of Sciences Research 18+ years 29 Council issued DRIs for fiber (see Table recommendations. Nutrition labels now list 1). Previously, no national standardized a Daily Reference Value (DRV) for specific recommendation existed. The new DRIs nutrients, including fiber. The DRV for fiber often require more chewing, thus it fiber is 25 grams per day based on a 2,000 takes more time to eat, so a person is unable represent desirable intake levels established using the most recent scientific evidence calorie diet, or 30 grams per day based on to eat a large number of calo ries in a short a 2,500 calorie diet. The fiber content of a amount of time. available. For many people, meeting the DRI for food is listed in grams and as a percentage fiber may require changes in their eating of the daily value. Sources of Fiber habits. Eating several servings of whole Figure 1 shows a food nutrition label. It tells you the product provides 3 g of fiber in Dietary fiber is found only in plant grains, fruits, vegetables and dried beans a half cup serving. The percent Daily Value foods: fruits, vegetables, nuts and grains. each day is good way to boost fiber intake. for one serving is 12 percent, or 12 percent Meat, milk and eggs do not contain fiber. Anyone with a chronic disease should of DRV of 25 grams based on a 2,000 The form of food may or may not affect its consult a physician before greatly altering a calorie diet. fiber content. Canned and frozen fruits and diet. If you are not used to eating high fiber Specific health claims can be made vegetables contain just as much fiber as raw foods regularly, these changes should be for food products that meet specific ones. Other types of processing, though, made gradually to avoid problems with gas requirements. For example: “Diets low in may reduce fiber content. Drying and and diarrhea. Also, drink plenty of water to saturated fat and cholesterol and rich in crushing, for example, destroy the water- minimize intestinal gas. If problems with fruits, vegetables and grain products that holding qualities of fiber. gas continue to be an issue, gas-reducing contain fiber, particularly soluble fiber, The removal of seeds, peels or hulls also over-the-counter and prescription drugs may reduce the risk of coronary heart reduces fiber content. Whole toma toes have are available. disease.” In order to make a health claim more fiber than peeled tomatoes, which about fiber and coronary heart disease, the have more than tomato juice. Likewise, Food Labeling of Fiber food must contain at least 0.6 g of soluble whole wheat bread contains more fiber fiber per reference amount. The soluble than white bread. Table 3 lists the dietary Nutrients required on food labels fiber content must be listed and cannot be fiber content of some common foods. reflect current public health concerns and coincide with current public health added or fortified.
Load more

Recommended publications
  • Does Dietary Fiber Affect the Levels of Nutritional Components After Feed Formulation?
    fibers Article Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation? Seidu Adams 1 ID , Cornelius Tlotliso Sello 2, Gui-Xin Qin 1,3,4, Dongsheng Che 1,3,4,* and Rui Han 1,3,4 1 College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; [email protected] (S.A.); [email protected] (G.-X.Q.); [email protected] (R.H.) 2 College of Animal Science and Technology, Department of Animal Genetics, Breeding and Reproduction, Jilin Agricultural University, Changchun 130118, China; [email protected] 3 Key Laboratory of Animal Production, Product Quality and Security, Jilin Agricultural University, Ministry of Education, Changchun 130118, China 4 Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun 130118, China * Correspondence: [email protected]; Tel.: +86-136-4431-9554 Received: 12 January 2018; Accepted: 25 April 2018; Published: 7 May 2018 Abstract: Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed.
    [Show full text]
  • Information on Nutrition and Health Claims
    Information on Nutrition and Health Claims April 2021 High in Vitamin C Rich in calcium Contains omega 3 With no added sugars Fat-free Cholesterol free Low energyInformation Energy-reduced on Energy-free Low fat Fat-free Low saturated fat Source of omega-3 fattyNutrition acids andHigh omega-3 fatty acids High monounsaturated fat High polyunsaturated fat High unsaturatedHealth Claims fat Saturated fat-free Low sugars Sugars-free With no added sugars Low sodium/salt Very low sodium/salt Sodium-free/salt-free Source of fibre High fibre Source April 2021 of protein High protein Source of vitamins and minerals Contains nutrients Increased nutrients Published by: Food Safety Authority of Ireland The Exchange, George’s Dock, IFSC, Dublin 1, D01 P2V6 T +353 1 817 1300 E [email protected] www.fsai.ie ISBN 1-904465-69-2 © FSAI 2019 Applications for reproduction should be made to the FSAI Information Unit. Contents Background 2 Legislation Referred to in this Document 2 Nutrition and Health Claims Overview 2 Nutrition Claims 4 Making ‘source-of’ Claims on Food Products 10 Health Claims 13 Nutrition Labelling Requirements under Regulation EU No 1169/2011 (FIC) 19 Mandatory Nutrition Labelling 20 Front of Pack (FoP) Nutrition Labelling (Voluntary) 25 Sample Labels 26 Annex 1. How I Can Make Permitted Nutrition and Health Claims on My Food Product – Practical Examples 29 page 1 Food Safety Authority of Ireland Background This document is guidance information on the regulation of nutrition and health claims in Ireland*. The document provides an overview of the: – Nutrition and health claims legislation – Nutrition labelling requirements for food products bearing authorised nutrition and health claims Legislation Referred to in this Document Throughout the document where guidance is given on aspects of the legislation, a reference to the relevant articles and legislation is included.
    [Show full text]
  • Food Habits and Nutritional Status of East Indian Hindu
    FOOD HABITS AND NUTRITIONAL STATUS OF EAST INDIAN HINDU CHILDREN IN BRITISH COLUMBIA by CLARA MING LEE£1 B.Sc.(Food Science), McGill University, 1975 A THESIS.: SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in the Division of HUMAN NUTRITION SCHOOL OF HOME ECONOMICS We accept this thesis as confirming to the required standard. THE UNIVERSITY OF BRITISH COLUMBIA September, 1977 fcT) CLARA MING LEE PI, 1978 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the Head of my Department or by his representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of HOME ECONOMICS The University of British Columbia 2075 Wesbrook Place Vancouver, Canada V6T 1WS FEB 8, 1978 i ABSTRACT A cross-sectional study was carried out to assess the nutritional stutus of a sample of East Indian children in the Vancouver area. The study sample consisted of 132 children from 3 months to 1$ years of age, whose parents belonged to the congregation of the Vishwa Hindu Parished Temple in Bur- naby, B.C. In the dietary assessment of nutritional status, a 24-hour diet recall and a food habits questionnaire were em• ployed on the 132 children. The Canadian Dietary Standard (revised 1975) and Nutrition Canada categories were used for an evaluation of their dietary intake.
    [Show full text]
  • Macronutrients and Human Health for the 21St Century
    nutrients Editorial Macronutrients and Human Health for the 21st Century Bernard J. Venn Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand; [email protected] Received: 30 July 2020; Accepted: 4 August 2020; Published: 7 August 2020 Abstract: Fat, protein and carbohydrate are essential macronutrients. Various organisations have made recommendations as to the energy contribution that each of these components makes to our overall diet. The extent of food refining and the ability of food systems to support future populations may also impact on how macronutrients contribute to our diet. In this Special Issue, we are calling for manuscripts from all disciplines to provide a broad-ranging discussion on macronutrients and health from personal, public and planetary perspectives. Keywords: macronutrient; fat; protein; carbohydrate; acceptable macronutrient distribution range; starch; sustainability The macronutrients, fat, protein and carbohydrate provide energy and essential components to sustain life. Fat is composed of glycerol and fatty acids; protein is an agglomeration of amino acids; and carbohydrate is simple sugars occurring either as monosaccharides or chains of connected monosaccharides (e.g., starch) whose bonds are either hydrolysed in the human small intestine to monosaccharides or are resistant to hydrolysis (dietary fibre). To maintain longevity and health, a combination of these macronutrients is required in our diet. It is elusive as to whether there is a combination of macronutrients that provides optimal health. When expressed as a percentage of energy to the diet, human populations have historically survived on diets with greatly differing proportions of these macronutrients. For example, the animal-based diet of an Alaskan Inuit group was found to comprise 33% protein, 41% fat and 26% carbohydrate [1].
    [Show full text]
  • Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, Non-Thesis Requiring) Document of December
    Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, non-thesis requiring) Document of December 8, 2014; Revised February 2, 2015 This is a dual degree program that is offered jointly by the Departments of Epidemiology and Biostatistics, and Nutrition. The core Master Degree courses include a mixture of those from nutrition, biochemistry and public health. 1. Background and Justification The World Health Organization, (WHO), identifies diet and nutrition as a lifestyle factor critical for maintenance of health and well-being, as well as a factor influencing risk of chronic disease. Cardiovascular disease, diabetes, cancer and obesity are examples of chronic diseases significantly related to diet and nutrition. Obesity is one of the most common conditions and is growing to epidemic proportions. The two most common associated co-morbidities of obesity, type 2 diabetes and hypertension, are highly prevalent health risks and are among the principal causes of death in the general population. Additionally, in third world countries, malnutrition is a very common cause of infection or death, especially in young children. Accordingly, knowledge of the basic elements of good nutrition and the biochemical pathways associated with the metabolism of protein, fat and carbohydrate offers important contributions to mitigate these health problems. The proposed dual degree program will provide the student with a core understanding of the mechanics of metabolism combined with advanced courses in public health and nutrition. This combined approach will yield a highly qualified and competitive public health practitioner trained to develop evidence based policy, programs, strategies and advocacy to address these health risks and problems.
    [Show full text]
  • Health Claims in Food Advertising and Labeling
    Chapter 11 Health Claims in Food Advertising and Labeling Disseminating Nutrition Information to Consumers Alan D. Mathios and Pauline Ippolito The question of how best to get evolving scientific evidence linking diet and disease to consumers has been much debated in policy cir- cles. At the core of this debate are widely varying presumptions about how effective food manufacturers are in reaching consumers com- pared with, or in addition to, government and other information sources, and about the best approaches for controlling misleading or deceptive claims. This chapter evaluates whether policy changes that took place in the mid-1980s, and allowed food manufacturers to explicitly link diet to disease risks in advertising and labeling, appear to have improved consumers food choices (the information hypothesis), or as many critics fear, to have confused consumers suf- ficiently to slow improvements in diet that would otherwise occur (the consumer confusion hypothesis). Introduction In the last 30 years, scientific understanding of the role of diet in chronic disease risks has improved significantly. In the United States, diet is now believed to be linked substantially to 4 of the top 10 causes of death, and diet-disease research is continuing at a rapid Mathios is Associate Professor, Department of Policy Analysis and Management, Cornell University; and Ippolito is Associate Director for Special Projects, Bureau of Economics, Federal Trade Commission. The majority of material in this chapter is drawn from several published studies by both authors. Health Claims • AIB-750 USDA/ERS • 189 pace. Individuals have much to gain from information that would allow them to incorporate this evolving science into basic dietary decisions.
    [Show full text]
  • The Science and Scope of Nutrition
    The Science and Scope 1 of Nutrition LEARNING OBJECTIVES Define the scope and science of nutrition ( Infographic 1.1 ) Explain the connection between nutrition and chronic disease ( Infographic 1.2 ) Define and identify the major macronutrients and micronutrients ( Infographic 1.3 and Infographic 1.4 ) Summarize the purpose of the Dietary Reference Intake (DRI) values ( Infographic 1.5 ) Distinguish between the different types of DRI values and what each represents ( Infographic 1.6 and Infographic 1.7 ) Understand/explain the basis of the scientific method and how it is CHAPTER used in nutrition research ( Infographic 1.8 ) Describe three types of experimental design and the primary advantages of each ( Infographic 1.9 ) Describe reliable sources of nutrition information ( Infographic 1.10 ) t was the final months of World War II, and the Dutch people were starving. As a last-ditch effort to hold on to the Netherlands, the Germans had blocked the transport of food SPL/Science Source SPL/Science Ifrom the Netherlands eastern rural areas to its west- Exploring the ern cities. As a result, people were eating only a few hundred calories per day, typically a couple of small Science of slices of bread and potatoes. Some people used paper to thicken soup. This period, now known as the Dutch Hunger Winter, lasted from October 1944 Nutrition until the Netherlands was liberated in May 1945. 1 Copyright © W. H. Freeman and Company. Distributed by W. H. Freeman and Company strictly for use with its products. Not for redistribution. 02_POP_14867_ch01_001_023.indd 1 10/30/18 10:27 AM 1 THE SCIENCE AND SCOPE OF NUTRITION Thirty years later, a husband and wife it appeared as if a woman’s diet during preg- team of scientists at Columbia University nancy could have a strong influence on the decided to investigate whether these extreme weight of her child.
    [Show full text]
  • Krommenhock Et Al. V. Post Foods LLC, Case No. 3:16-Cv-04958-WHO (JSC) SECOND AMENDED CLASS ACTION COMPLAINT 1 2 3 4 5 6 7 8
    Case 3:16-cv-04958-WHO Document 92 Filed 09/14/17 Page 1 of 82 1 THE LAW OFFICE OF JACK FITZGERALD, PC JACK FITZGERALD (SBN 257370) 2 [email protected] 3 TREVOR M. FLYNN (SBN 253362) [email protected] 4 MELANIE PERSINGER (SBN 275423) 5 [email protected] Hillcrest Professional Building 6 3636 Fourth Avenue, Suite 202 7 San Diego, California 92103 Phone: (619) 692-3840 8 Fax: (619) 362-9555 9 Counsel for Plaintiffs and the Putative Class 10 UNITED STATES DISTRICT COURT 11 NORTHERN DISTRICT OF CALIFORNIA 12 Case No.: 3:16-cv-04958-WHO (JSC) DEBBIE KROMMENHOCK and 13 STEPHEN HADLEY, on behalf of CLASS ACTION 14 themselves, all others similarly situated, and the general public, 15 SECOND AMENDED COMPLAINT FOR VIOLATIONS OF CALIFORNIA’S 16 Plaintiffs, FALSE ADVERITSING LAW, 17 CONSUMERS LEGAL REMEDIES ACT, v. & UNFAIR COMPETITION LAW; AND 18 BREACH OF EXPRESS & IMPLIED POST FOODS LLC, 19 WARRANTIES 20 Defendant. DEMAND FOR JURY TRIAL 21 22 23 24 25 26 27 28 Krommenhock et al. v. Post Foods LLC, Case No. 3:16-cv-04958-WHO (JSC) SECOND AMENDED CLASS ACTION COMPLAINT Case 3:16-cv-04958-WHO Document 92 Filed 09/14/17 Page 2 of 82 1 TABLE OF CONTENTS 2 3 INTRODUCTION .................................................................................................................... 1 4 THE PARTIES ......................................................................................................................... 1 5 JURISDICTION AND VENUE .............................................................................................. 2 6 7 FACTS ..................................................................................................................................... 2 8 A. There Has Been a Recent Rise in Human Sugar Consumption .......................... 2 9 10 B. The Body’s Physiological Response to Excess Sugar Consumption .................. 6 11 1. The Body’s Response to Glucose ............................................................
    [Show full text]
  • The Heart Health Benefits of Dietary Fiber
    Conclusions. Heart disease continues to be one of the most factors for cardiovascular disease, including blood pressure, weight, widespread health problems in the United States. Fortunately, it is and glucose levels. Not all fibers provide the same cardiovascular ™ also among the most preventable health problems. To that end, benefits; however, and differences among the various types of fibers Expert Views Americans are encouraged to adopt heart-healthy habits, which should be appreciated when choosing a fiber supplement. Psyllium include a healthy diet and regular exercise.7 In addition to being an and oat fibers are the only fibers that have been recognized by the GI HealtH & Wellness | Issue four | february 2011 important part of a healthy diet, dietary fibers provide a number of FDA for their cholesterol-lowering and cardiovascular benefits, while cardiovascular benefits. The cholesterol-lowering benefits of certain other fibers such as calcium polycarbophil are indicated for their fibers (psyllium and oat fibers) as adjunct to a low-fat diet are well- laxation effects. An understanding of these differences should allow features: the heart health benefits of recognized and have been demonstrated in numerous well-controlled physicians and patients to tailor their choice of dietary fiber and fiber trials. Further, dietary fibers have beneficial effects on other key risk supplements to better meet their individual health goals. One dietary fiber CHD Prevalence february Is amerIcan Heart HealtH montH Cholesterol Lowering Benefits Heart
    [Show full text]
  • Vitamin and Mineral Requirements in Human Nutrition
    P000i-00xx 3/12/05 8:54 PM Page i Vitamin and mineral requirements in human nutrition Second edition VITPR 3/12/05 16:50 Page ii WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (1998 : Bangkok, Thailand). Vitamin and mineral requirements in human nutrition : report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21–30 September 1998. 1.Vitamins — standards 2.Micronutrients — standards 3.Trace elements — standards 4.Deficiency diseases — diet therapy 5.Nutritional requirements I.Title. ISBN 92 4 154612 3 (LC/NLM Classification: QU 145) © World Health Organization and Food and Agriculture Organization of the United Nations 2004 All rights reserved. Publications of the World Health Organization can be obtained from Market- ing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permis- sion to reproduce or translate WHO publications — whether for sale or for noncommercial distri- bution — should be addressed to Publications, at the above address (fax: +41 22 791 4806; e-mail: [email protected]), or to Chief, Publishing and Multimedia Service, Information Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization and the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
    [Show full text]
  • The Effects of Vegetarian and Vegan Diet During Pregnancy on the Health of Mothers and Offspring
    nutrients Review The Effects of Vegetarian and Vegan Diet during Pregnancy on the Health of Mothers and Offspring Giorgia Sebastiani 1,* , Ana Herranz Barbero 1, Cristina Borrás-Novell 1, Miguel Alsina Casanova 1, Victoria Aldecoa-Bilbao 1 , Vicente Andreu-Fernández 2, Mireia Pascual Tutusaus 1, Silvia Ferrero Martínez 3, María Dolores Gómez Roig 3 and Oscar García-Algar 1 1 Neonatology Unit, Hospital Clinic-Maternitat, ICGON, BCNatal, 08028 Barcelona, Spain; [email protected] (A.H.B.); [email protected] (C.B.-N.); [email protected] (M.A.C.); [email protected] (V.A.-B.); [email protected] (M.P.T.); [email protected] (O.G.-A.) 2 Grup de Recerca Infancia i Entorn (GRIE), Institut d’investigacions Biomèdiques August Pi i Sunyer (IDIBAPS), 08028 Barcelona, Spain; [email protected] 3 BCNatal | Barcelona Center for Maternal Fetal and Neonatal Medicine Hospital Sant Joan de Déu, 08028 Barcelona, Spain; [email protected] (S.F.M.); [email protected] (M.D.G.R.) * Correspondence: [email protected]; Tel.: +34-610602714 Received: 30 January 2019; Accepted: 1 March 2019; Published: 6 March 2019 Abstract: Vegetarian and vegan diets have increased worldwide in the last decades, according to the knowledge that they might prevent coronary heart disease, cancer, and type 2 diabetes. Althought plant-based diets are at risk of nutritional deficiencies such as proteins, iron, vitamin D, calcium, iodine, omega-3, and vitamin B12, the available evidence shows that well planned vegetarian and vegan diets may be considered safe during pregnancy and lactation, but they require a strong awareness for a balanced intake of key nutrients.
    [Show full text]
  • Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A
    Pearling Barley and Rye to Produce Phytosterol-Rich Fractions Anna-Maija Lampia,*, Robert A. Moreaub, Vieno Piironena, and Kevin B. Hicksb aDepartment of Applied Chemistry and Microbiology, University of Helsinki, Finland, and bUSDA, ARS, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, ABSTRACT: Because of the positive health effects of phyto- in the kernels and are more concentrated in the outer layers sterols, phytosterol-enriched foods and foods containing than in the starch-rich endosperm (6,7). During the milling of elevated levels of natural phytosterols are being developed. some grains, pearling is a traditional way of gradually remov- Phytosterol contents in cereals are moderate, whereas their lev- ing the hull, pericarp, and other outer layers of the kernels and els in the outer layers of the kernels are higher. The phytosterols germ as pearling fines to produce pearled grains. It is the most in cereals are currently underutilized; thus, there is a need to common technique used to fractionate barley (8). The abra- create or identify processing fractions that are enriched in sion of rye and barley to produce high-starch pearled grains phytosterols. In this study, pearling of hulless barley and rye was investigated as a potential process to make fractions with higher also has been used to improve fuel ethanol production (9,10). levels of phytosterols. The grains were pearled with a labora- There is a need to find new food uses for the pearling fines tory-scale pearler to produce pearling fines and pearled grains. and other possible low-starch by-products remaining after Lipids were extracted by accelerated solvent extraction, and separation of the high-starch pearled grain.
    [Show full text]