Metabolic Effects of Dietary Fiber Consumption and Prevention of Diabetes - 0 views
-
DF are highly complex substances that can be described as any nondigestible carbohydrates and lignins not degraded in the upper gut
-
Commonly, DF are classified according to their solubility in water, even though grading according to viscosity, gel-forming capabilities, or fermentation rate by the gut microbiota might be physiologically more relevant
- ...8 more annotations...
-
n increased intake of total DF was inversely associated with markers of insulin resistance in several studies
-
consumption of insoluble DF increased whole body glucose disposal independent of changes in body weight in both short-term and more prolonged studies
-
Short-chain fatty acids (SCFA) such as acetate, propionate, and butyrate are produced by bacterial fermentation of indigestible DF polysaccharides in the colon
-
increased production of SCFA is assumed to be beneficial by reducing hepatic glucose output and improving lipid homeostasis
-
a high DF diet (oligofructose) reduced gram-negative bacterial content and body weight, whereas a high fat diet increased the proportion of a gram-negative bacterial lipopolysaccharides (LPS) containing microbiota in humans
-
Prospective cohort studies indicate that diets high in insoluble cereal DF and whole grains might reduce diabetes risk