Dietary fibre and the glycaemic index: technological and physiological aspects CCFRA Review No. 49 (2006)

Please click price to accept selection, then add to order £40 CCFRA member price £60 non-member price	No. of Copies:

An overview of dietary fibre and how it influences the glycaemic index of cereal foods, to help product developers and technical managers to understand and apply this knowledge

There is growing concern about the effects of inappropriate diet on health, and particularly in noncommunicable conditions such as diabetes and cardiovascular disease which are often linked with obesity.This concern has led to dietary recommendations for the public.These include the consumption of more starchy foods and foods rich in fibre. Attention has also focussed on the digestibility of carbohydrate (including starch) and its impact on health and performance, with frequent reference to glycaemic index. Despite this attention and use, there is still much confusion about the glycaemic index – what it is, how it is measured and what it means - and the extent to which it is, or can be, influenced by the dietary fibre in a food.

This review pulls together a wealth of information from the scientific literature to assess how dietary fibre and glycaemic index are related. After a brief introduction outlining the major trends in chronic and often diet related diseases such as diabetes and cardiovascular disease, it explains the concept and measurement of glycaemic index. It then looks in detail at dietary fibre, assessing the various definitions of fibre and its characterisation in terms of physicochemical, structural and technological properties, as well as its physiological effects in the body. It then looks at a series of dietary fibre materials in turn – including cellulose, inulin, beta glucan, and xanthan, guar and locust bean gums. An extensive reference section will allow the reader to follow up aspects of particular interest. Finally it discusses the relationship between dietary fibre and glycaemic index as well as other metabolic aspects.The review will be of value to anyone interested in dietary fibre and the glycaemic index, including product developers and technical managers.

Contents

• Background
• The glycaemic index
• The GI concept
• Factors affecting GI and glycaemic response
• Glycaemic index – a controversial term?
• Glycaemic index and dietary fibre
• Dietary fibre as ingredients for foods
• Dietary fibre – definition
• Nature of dietary fibre
• Structural and physicochemical aspects
• Fermentability, bulk and small molecule binding
• Technological properties
• Examples of dietary fibre
• Dietary fibre –labelling implications
• Dietary fibre and glycaemic index
• Dietary fibre and satiety
• Dietary fibre and carbohydrate digestion
• Dietary fibre and other metabolic aspects
• References

Softcover - 65 pages

---