Dietary fiber - a scoping review for Nordic Nutrition Recommendations 2023.

IF 3.5 4区 医学 Q2 FOOD SCIENCE & TECHNOLOGY
Food & Nutrition Research Pub Date : 2023-10-18 eCollection Date: 2023-01-01 DOI:10.29219/fnr.v67.9979
Harald Carlsen, Anne-Maria Pajari
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Abstract

Dietary fiber is a term crudely defined as carbohydrates (CHOs) that escape digestion and uptake in the small intestine. Lignin, which is not a CHO, is also a part of the dietary fiber definition. Dietary fibers come in different sizes and forms, with a variety of combinations of monomeric units. Health authorities worldwide have for many years recommended a diet rich in dietary fibers based on consistent findings that dietary fibers are associated with reduced incidences of major non-communicable diseases, including obesity, type 2 diabetes, cardiovascular disease, and colorectal cancer. Most fibers come from common edible foods from the plant kingdom, but fibers are also found in food additives, supplements, and breast milk. The recommended intake in Nordic Nutrition Recommendations 2012 (NNR2012) is 25 g/d for women and 35 g/d for men, whereas the actual intake is significantly lower, ranging from 16 g/d to 22 g/d in women and 18 g/d to 26 g/d in men. New studies since NNR2012 confirm the current view that dietary fiber is beneficial for health, advocating intakes of at least 25 g/day.

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膳食纤维——2023年北欧营养建议的范围审查。
膳食纤维是一个术语,粗略地定义为在小肠中无法消化和吸收的碳水化合物(CHO)。木质素不是CHO,也是膳食纤维定义的一部分。膳食纤维有不同的大小和形式,有各种单体单元的组合。多年来,世界各地的卫生当局一直建议富含膳食纤维的饮食,这是基于一致的研究结果,即膳食纤维与主要非传染性疾病的发病率降低有关,包括肥胖、2型糖尿病、心血管疾病和癌症。大多数纤维来自植物界常见的可食用食品,但纤维也存在于食品添加剂、补充剂和母乳中。《2012年北欧营养建议》(NNR2012)中女性的建议摄入量为25 g/d,男性为35 g/d,而实际摄入量则明显较低,女性为16 g/d至22 g/d,男子为18 g/d至26 g/d。自NNR2012以来的新研究证实了目前的观点,即膳食纤维对健康有益,提倡每天至少摄入25克。
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来源期刊
Food & Nutrition Research
Food & Nutrition Research FOOD SCIENCE & TECHNOLOGY-NUTRITION & DIETETICS
CiteScore
5.20
自引率
9.10%
发文量
47
审稿时长
14 weeks
期刊介绍: Food & Nutrition Research is a peer-reviewed journal that presents the latest scientific research in various fields focusing on human nutrition. The journal publishes both quantitative and qualitative research papers. Through an Open Access publishing model, Food & Nutrition Research opens an important forum for researchers from academic and private arenas to exchange the latest results from research on human nutrition in a broad sense, both original papers and reviews, including: * Associations and effects of foods and nutrients on health * Dietary patterns and health * Molecular nutrition * Health claims on foods * Nutrition and cognitive functions * Nutritional effects of food composition and processing * Nutrition in developing countries * Animal and in vitro models with clear relevance for human nutrition * Nutrition and the Environment * Food and Nutrition Education * Nutrition and Economics Research papers on food chemistry (focus on chemical composition and analysis of foods) are generally not considered eligible, unless the results have a clear impact on human nutrition. The journal focuses on the different aspects of nutrition for people involved in nutrition research such as Dentists, Dieticians, Medical doctors, Nutritionists, Teachers, Journalists and Manufacturers in the food and pharmaceutical industries.
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