The definition of dietary fiber – discussions at the Ninth Vahouny Fiber Symposium: building scientific agreement

A definition for dietary fiber was adopted in June 2009 by the Codex Alimentarius Commission based on the recommendation for endorsement of the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) in November 2008. The definition listed three categories of carbohydrate polymers that are not hydrolyzed by the endogenous enzymes in the small intestine of humans. However, the definition left the inclusion of carbohydrates with degrees of polymerization (DP) in the range of 3 and 9 to the discretion of national authorities and left the ‘physiological effect(s) of benefit to health’ as undefined. The ILSI Europe and ILSI North America's committees on dietary carbohydrates organized a forum at the Ninth Vahouny Fiber Symposium in 2010 to discuss these implementation issues with the objective of building scientific consensus on how to resolve them. The results of this session are encouraging and indicated that the scientific community agrees on maintaining a worldwide consensus regarding the inclusion of non-digestible carbohydrates with ≥DP3 as dietary fiber and on a core, non-exhaustive list of beneficial physiological effects that dietary fibers have. These results are consistent with previous worldwide agreements

Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health

Research into the analysis, physical properties and health effects of dietary fibre has continued steadily over the last 40-50 years. From the knowledge gained, countries have developed guidelines for their populations on the optimal amount of fibre to be consumed each day. Food composition tables from many countries now contain values for the dietary fibre content of foods, and, from these, combined with dietary surveys, population intakes have been determined. The present review assessed the uniformity of the analytical methods used, health claims permitted, recommendations and intakes, particularly from national surveys across Europe and around the world. It also assessed current knowledge on health effects of dietary fibre and related the impact of different fibre types on health. The overall intent was to be able to provide more detailed guidance on the types of fibre which should be consumed for good health, rather than simply a total intake figure, the current situation. Analysis of data indicated a fair degree of uniformity in the definition of dietary fibre, the method used for analysis, the recommended amount to be consumed and a growing literature on effects on digestive health and disease risk. However, national dietary survey data showed that intakes do not reach recommendations and very few countries provide guidance on the types of fibre that are preferable to achieve recommended intakes. Research gaps were identified and ideas suggested to provide information for more detailed advice to the public about specific food sources that should be consumed to achieve health benefits

Impact nutritionnel de la cuisson-extrusion

chap. 9National audienc

Digestion des glucides chez le monogastrique

National audienc

Digestion des glucides chez le monogastrique

National audienc

Influence des traitements technologiques sur l'utilisation digestive de l'amidon

National audienc

Les glucides: classifications et dénominations diverses

Les glucides constituent une classe de composés très hétérogène en termes de masses moléculaires et de devenir métabolique. Les principales classifications prennent en compte le degré de polymérisation des molécules (DP 1 & 2 = sucres ; DP 3-9 = oligosides ; DP ≥10 = polyosides), ou le devenir digestif et métabolique des glucides. Ils sont ainsi, soit digérés et absorbés dans l’intestin grêle, soit fermentés dans le côlon, soit excrétés dans les selles. Réglementairement, les « glucides » n’englobent que les glucides métabolisés (après absorption dans l’intestin grêle) par l’homme, y compris les polyols. Ce sont les « glucides » qui apparaissent sur l’étiquetage alimentaire. Toujours réglementairement, les « sucres » sont les oses et diosides, à l’exception des polyols.Carbohydrates are a very heterogeneous class of compounds in terms of molecular weights and metabolic fate. The main classifications take into account the degree of polymerization of the molecules (DP 1 & 2 = sugars; DP 3-9 = oligosides; DP ≥10 = polysaccharides), or the digestive and metabolic fate of carbohydrates. They are either digested and absorbed in the small intestine or fermented in the colon or excreted in the stool. According to the French regulation, “carbohydrates” only include metabolized carbohydrates (after absorption in the small intestine) by humans, including polyols. These are the “carbohydrates” that appear on the food label. Always according to the French regulation, the “sugars” are the mono- and disaccharides, with the exception of polyols

The analysis of complex carbohydrates : relevance of values obtained in vitro

International audienc

Carbohydrate fractions of legumes : uses in human nutrition and potential for health

International audienc