Resistant Starch and Starch-Derived Oligosaccharides as Prebiotics

Adam-Perrot, A. and Gutton, L. and Sanders, L. and et al, . (2009) Resistant Starch and Starch-Derived Oligosaccharides as Prebiotics. In: Prebiotics and Probiotics Science and Technology. Springer Science+Business Media, LLC, New York, USA, pp. 259-291. ISBN Electronic version: 978-0-387-79058-9

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Abstract

Dietary fiber has long been recommended as part of a healthy diet based on the observations made by Burkitt and Trowell (1975). Since then, epidemiological evidence has consistently shown that populations consuming higher levels of foods containing fiber have decreased risk of a variety of chronic health disorders such as cardiovascular disease, type II diabetes, and certain cancers. Average fiber intake in the United States is approximately 13 g/day for women and 18 g/day for men (National Academy of Sciences, 2006). The FDA recommends a minimum of 20–35 g/day for a healthy adult depending on calorific intake. In many EU countries including France, Germany and the UK (see >Figure 9.1), fiber intakes are much lower than authorities recommend for men and women (Buttriss and Stokes, 2008; Gray, 2006). Thus, there is a need to increase fiber consumption and many newly isolated or developed fibers can easily be added to beverages and processed foods. The reasons for such low compliance is somewhat complex, however the most basic rationale for not consuming fiber-rich foods is perceived bad taste and mouthfeel and the availability of conventional food items containing fiber.

Item Type:	Book Section
Author Affiliation:	Department of Food Biosciences University of Reading Whiteknights, Reading UK
Subjects:	Plant Physiology and Biochemistry > Biochemistry
Divisions:	General
Depositing User:	Mr Siva Shankar
Date Deposited:	04 Jul 2012 05:59
Last Modified:	04 Jul 2012 05:59
URI:	http://eprints.icrisat.ac.in/id/eprint/6522

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