The incidence of obesity, diabetes and heart disease caused by overnutrition or imbalance has been steadily rising in recent years. A lack of fiber in the diet is often responsible for the occurrence of these diseases. Therefore, the pivotal role of dietary fiber in food nutrition and clinical medicine has attracted more and more attention.
Dietary fiber is an indispensable nutrient in the human diet. It has many physiological functions such as regulating human intestinal flora, lowering blood sugar, regulating lipid metabolism, lowering serum cholesterol, and promoting mineral absorption. However, today's eating habits have led to a decrease in dietary fiber intake year by year. In particular, people's consumption of delicious and refined foods has gradually increased in recent years, accelerating the development of this tendency. Therefore, it becomes very necessary to add a certain amount of dietary fiber to processed foods.
Souble Dietary Fiber
There are a variety of soluble and insoluble dietary fibers on the market. Insoluble dietary fiber is found in the seeds and skins of fruits, whole-grain bread, and brown rice. Because of its unique taste, insoluble dietary fiber is generally rarely added to processed foods. Among the soluble dietary fibers, the high viscosity and gelatinous nature of water-soluble dietary fiber with higher molecular weights make it difficult to process effectively. Compared with polymers derived from dietary fiber, low-molecular-weight soluble fibers are easier to process into functional foods, which makes this type of dietary fiber widely used in the food industry.
Resistance dextrin, polydextrose, and inulin are the most representative low-molecular-weight water-soluble dietary fibers. Each of these fibers performs a number of physiological functions and contributes to digestive health, blood sugar control, blood lipid control, and weight management. Click on the images below for more product information.
Frequently Asked Questions
| Q. Why do we need dietary fiber? |
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Answer: In addition to the known health benefits of dietary fiber, a lack of dietary fiber may bring some symptoms, including constipation, blood sugar fluctuations, high cholesterol, fatigue, and inflammation. The long-term consumption of low-fiber diets may lead to some diseases, such as irritable bowel syndrome (IBS). |
| Q. How to get enough dietary fiber? |
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Answer: Dietary fiber can be obtained from whole foods or fiber supplements. Of these, whole foods are superior to fiber supplements. Fruits, vegetables, beans, nuts, and grains are the main sources of dietary fiber in food. Therefore, you can eat these foods daily to supplement enough dietary fiber, especially oatmeal, kelp, corn, mung beans, etc. |
| Q. How much dietary fiber do we need? |
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Answer: At present, the average dietary fiber intake of American adults is about 10-15 grams per day. According to the recommendations of the Institute of Medicine and the United States Department of Agriculture, males up to age 50 should consume 38 grams of dietary fiber per day, while females should consume 25 grams per day. The recommended amount of dietary fiber for women and men over 50 should be 21 grams and 30 grams per day. |
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