Dietary Fibre - ILSI Argentina

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10 Concise Monograph Series TABLE 2 Elements of definitions of dietary fibre • Biological or synthetic origin of the fibre. • Chemical nature of the substances included. • Minimum degree of polymerisation of the carbohydrate polymers. • Resistance to hydrolysis (digestion) by the enzymes of the gastrointestinal tract. • Reference to a method of analysis. • Reference to fermentability in the colon, including short chain fatty acid production and associated physiological effects, such as reduction of toxic stool components, mineral absorption, prebiotic properties. • Reference to other measurable physiological properties, such as laxative or metabolic effects (e.g. reduction in blood cholesterol or blood glucose or insulin levels). Adapted from AFSSA, 2002 In 1999, the American Association of Cereal Chemists proposed a definition that was restricted to plant sources and did not include physiological aspects. This was updated in 2001 and has the major advantage of being simple and straightforward. It does not refer to the origin of the dietary fibre and encompasses the various physiological characteristics of different fibres. It is more precise than earlier definitions that referred only in very general terms to the physiological properties of dietary fibre. The US Institute of Medicine (2001) used a novel approach in distinguishing between intrinsic, intact components of plant foods, dietary fibre, and added fibre, summed as total fibre. This definition was modified later on (2002), as part of the development of dietary reference intakes. Added fibre was reclassified as functional fibre, to indicate the requirement for physiological benefits and functionality of the isolated non-digestible carbohydrates added to foods. However, the definition does not include any precise description of the physiological characteristics of fibre. It also creates an artificial, analytically impossible and therefore in practice non-existing distinction between fibres naturally present in plant cells and those extracted from plant sources or synthetically produced. The term functional fibre may also imply that fibres other than functional fibre are not or at least less functional, which is not the case. The term functional foods has a similar drawback. Most recently, the Agence Française de Sécurité Sanitaire des Aliments (2002) reviewed existing definitions of dietary fibre and usefully identified the criteria covered by these definitions (Table 2). It observed that no definition before 2002 had been sufficiently comprehensive to encompass all of these criteria and proposed a broader but much more complex definition, although it is mostly confined to fibres of plant origin or synthetic fibres, excluding fibres of animal or microbial origins. The definition of the Agence Française de Sécurité Sanitaire des Aliments is one of the most comprehensive definitions to date. In common with the definition of the American Association of Cereal Chemists, it encompasses fibres that are carbohydrate polymers naturally present in plant foods (but not animal foods), as well as non-carbohydrate associated materials (for example, lignin, polyphenols and waxes). In common with the US Institute of Medicine definitions, the Agence Française de Sécurité Sanitaire des Aliments also includes processed and synthetic fibres, because of the important physiological properties of these materials. It is, however, more specific in including, as an annex, a positive list of these compounds for labelling purposes (Table 3). It is stipulated that compounds can be
<strong>Dietary</strong> <strong>Fibre</strong> 11 TABLE 3 Carbohydrate polymers either processed (by physical, enzymatic or chemical means), or synthetic, likely to be accepted within the definition of dietary fibre Substance Mode of obtaining Recognised Validation(s) physiological properties by public bodies OLIGOSACCHARIDES Fructo-oligosaccharides* Enzymatic synthesis Inclusion in the category CEDAP (13/09/95 Scientific from saccharose* of dietary fibre Committee for Food Bifidogenic ingredient (DGXXIV, Brussels) (July 1997) Oligofructose* Enzymatic hydrolysis Idem Idem of inulin in chicory root* ß-galacto-oligosaccharides Enzymatic Prebiotic effect or transgalacto- transgalactosylation oligosaccharides (TOS) of lactose Gluco-oligosaccharides Enzymatic trans- Prebiotic effect (few trials, glucosidation of glucose none in humans) Xylo-oligosaccharides (XOS) Enzymatic hydrolysis of polyxylan of Trichoderma sp. ßeta-cyclodextrins Very few studies Resistant maltodextrins Heat and enzyme treatment Prebiotic effect applied to maize starch Other dextrins Dextrinisation followed by a chromatographic step POLYSACCHARIDES Resistant starch Hydrothermal treatment Stimulates colonic Source of butyrate of tapioca maltodextrins and fermentation C*ActiStar® should be enzymatic debranching deemed to be an ingredient by the European Union Polydextrose (E1200)* Heat polymerisation of Stimulates colonic Endorsed as fibre by AFSSA glucose in the presence of fermentation sorbitol and acid (permitted) as catalyst * Proposed by AFSSA for immediate inclusion – the others require further examination by AFSSA. ** Requires further substantiation Adapted from AFSSA 2002
Page 1 and 2: ILSI EUROPE CONCISE MONOGRAPH SERIE
Page 3 and 4: DIETARY FIBRE DEFINITION, ANALYSIS,
Page 5 and 6: CONTENTS FOREWORD .................
Page 7 and 8: Dietary Fibre 1 FOREWORD The last d
Page 9 and 10: Dietary Fibre 3 information on the
Page 11 and 12: Dietary Fibre 5 DEFINITIONS History
Page 13 and 14: Dietary Fibre 7 TABLE 1 Principal m
Page 15: Dietary Fibre 9 BOX 2 Recent defini
Page 19 and 20: Dietary Fibre 13 COMPOSITION AND TY
Page 21 and 22: Dietary Fibre 15 TABLE 5 Starch con
Page 23 and 24: Dietary Fibre 17 Polydextrose is a
Page 25 and 26: Dietary Fibre 19 A variable proport
Page 27 and 28: Dietary Fibre 21 TABLE 8 Estimates
Page 29 and 30: Dietary Fibre 23 TABLE 9 Selection
Page 31 and 32: Dietary Fibre 25 BOX 4 Physiologica
Page 33 and 34: Dietary Fibre 27 starch appears to
Page 35 and 36: Dietary Fibre 29 cancers are approv
Page 37 and 38: Dietary Fibre 31 Satiety and body w
Page 39 and 40: Dietary Fibre 33 to some foods, inc
Page 41 and 42: Dietary Fibre 35 Observational stud
Page 43 and 44: Other ILSI Europe Publications Conc

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