ASSIGNMENT

Course code: FOT-213

Food Chemistry

Submitted by:-
Name: Sayyad Althaf
Reg no: 12012039
Section: H2021

Submitted to:-

Dr. Uzma Altaf

Department of food Technology and Nutrition, School of Agriculture.

Lovely Professional University.

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Table of Content:
1. Introduction
2. Why Eat Fibre
3. Types of dietary fibre
4. Benefits of a high-fibre diet
5. Source of Dietary fibres.
6. Daily Fibre Needs
7. Fibre and disease
8. Conclusion
9. References

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 1. Introduction

Dietary fibre is that part of plant material in the diet, which is resistant to enzymatic digestion
which includes cellulose, non-cellulosic polysaccharides such as hemicellulose, pectic
substances, gums, mucilage’s, and a non-carbohydrate component lignin. The diets rich in
fibre such as cereals, nuts, fruits, and vegetables have a positive effect on health since their
consumption has been related to decreased incidence of several diseases. Dietary fibre can be
used in various functional foods like bakery, drinks, beverages, and meat products. Influence
of different processing treatments (like extrusion-cooking, canning, grinding, boiling, frying)
alters the physio-chemical properties of dietary fibre and improves their functionality. Dietary
fibre can be determined by different methods, mainly by: enzymic gravimetric and enzymic
chemical methods. This paper presents the recent developments in the extraction,
applications, and functions of dietary fibre in different food products.

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2. Why Eat Fibre
Several health benefits have been attributed to fibre consumption, including:
o lower cholesterol and decreased risk of developing cardiovascular disease
o decreased mortality risk from circulatory, digestive, and inflammatory
diseases
o reduced risk of developing some forms of cancer
o improved insulin sensitivity and glycaemic control
o weight and appetite control  prevention and relief from constipation
o decreased inflammation
o increased calcium absorption and bone mineral density

Foods which are naturally high in fibre also contain many other nutrients that are beneficial
to health. Vitamins, minerals, trace elements, polyphenols, alkylresorcinols, and carotenoids
found in fibre-rich foods such as wholegrain wheat and rye have been shown to decrease risk
for developing type 2 diabetes, cardiovascular disease, and overweight.

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3. Types of dietary fibre
Fibre includes no starch polysaccharides, such as cellulose, dextrin’s, inulin, lignin, chitins,
pectin’s, beta-glucans, waxes, and oligosaccharides.
Soluble and insoluble are the two types of dietary fibre.
Most high fibre containing foods have both insoluble and soluble fibre, so people do not need
to think much about the difference. Instead, they can focus on overall fibre intake.

Soluble fibre

Soluble fibre dissolves in water and forms a gel-like substance in the stomach. Bacteria later
break the gel down in the large intestine. Soluble fibre provides some calories to the
individual.

Soluble fibre provides the following benefits:

• lowering LDL cholesterol in the blood by affecting how the body absorbs dietary fat
and cholesterol

• slowing absorption of other carbohydrates through digestion, which can help regulate
blood sugar levels

Good sources of soluble fibre include:

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 • beans

• fruits

• oats

• nuts

• vegetables

Insoluble fibre

Insoluble fibre does not dissolve in water and passes through the gastrointestinal tract, mostly
intact. It does not provide calories.

Insoluble fibre helps build bulk in the stool, helping a person pass stool more quickly. It can
also help prevent constipation.

Good sources of insoluble fibre include:

• fruits

• nuts

• vegetables

• whole grain foods

4. Benefits of a high-fibre diet

The digestive system is lined with muscles that massage food along the digestive tract – from
the moment a mouthful is swallowed until the eventual waste is passed out of the bowel (a
process called peristalsis).

As dietary fibre is relatively indigestible, it adds bulk to our faeces (poo) and
keeps the digestive system healthy.

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It also important for other body functions (such as:

• lowering blood cholesterol

• keeping our weight under control
• stabilising glucose – which is important if you have diabetes
• reducing our risk of other conditions (such as heart disease and some cancers).

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5. Source of Dietary fibres
Getting more fibre in your diet is easy. By having just a few extra servings of the delicious
fibre-packed foods below, you’ll be on your way to a healthier you!

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6. Daily Fibre Needs
The amount of fibre you need depends on your age and gender. Follow the USDA
recommendations below for adequate fibre intake:

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7. Fibre and disease
Fibre appears to reduce the risk of developing various conditions, including heart disease,
diabetes, diverticular disease, and constipation. Despite these benefits, fiber probably has
little, if any, effect on colon cancer risk.

Heart disease
High intake of dietary fibre has been linked to a lower risk of heart disease in a number of
large studies that followed people for many years.

Type 2 diabetes
Diets low in fibre and high in foods that cause sudden increases in blood sugar may increase
the risk of developing type 2 Diabetes.

Diverticular disease
Diverticulitis, an inflammation of the intestine, is one of the most common age-related
disorders of the colon in Western society. Among male health professionals in a long-term
follow-up study, eating dietary fibre, particularly insoluble fibre, was associated with about a
40 percent lower risk of diverticular disease.

Fibre and constipation

Constipation is the most common gastrointestinal complaint in the United States, and
consumption of fibre seems to relieve and prevent constipation.

Colon cancer
Studies have largely failed to show a link between fibre and colon cancer. One of these—a
Harvard study that followed over 80,000 female nurses for 16 years—found that dietary fibre
was not strongly associated with a reduced risk for either colon cancer or polyps (a precursor
to colon cancer).

Breast cancer
Women who eat more high-fibre foods during adolescence and young adulthood,
including vegetables and fruit, may have significantly lower breast cancer risk than those who
eat less dietary fibre when young.

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8. Conclusion

It is very important to investigate further how much and what type of dietary fibre will help
to control glucose metabolism in diagnosed diabetics, pre-diabetics, and other at-risk
populations, on the basis of the observed favourable effects of fibre on glucose metabolism in
healthy people.

Including whole grains, legumes, nuts and seeds, as well as a variety of other seasonal fruits
and vegetables, in the diet, besides substituting them for animal products three or more times
a week, is likely to bring about a host of beneficial metabolic changes in the body.

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