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Relevant bibliographies by topics / High-fiber diet

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Academic literature on the topic 'High-fiber diet'

Author: Grafiati

Published: 4 June 2021

Last updated: 29 July 2024

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Journal articles on the topic "High-fiber diet"

1

Anderson, James W., and Nancy J. Gustafson. "High-carbohydrate, high-fiber diet." Postgraduate Medicine 82, no. 4 (September 15, 1987): 40–55. http://dx.doi.org/10.1080/00325481.1987.11699970.

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Anderson, James W., Belinda Maness Smith, and Patti Bazel Geil. "High-fiber diet for diabetes." Postgraduate Medicine 88, no. 2 (August 1990): 157–68. http://dx.doi.org/10.1080/00325481.1990.11704705.

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Hines, P. J. "MICROBIOLOGY: A High-Fiber Diet." Science 316, no. 5822 (April 13, 2007): 175b. http://dx.doi.org/10.1126/science.316.5822.175b.

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Pal, Mahendra. "Growing Significance of High Fiber Diet in the Prevention of Some Chronic Diseases." Nutrition and Food Processing 5, no. 2 (April 26, 2022): 01–05. http://dx.doi.org/10.31579/2637-8914/082.

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The unhealthy lifestyle can result in the development of chronic diseases, and the bad lifestyle affects the gastrointestinal tract, cardiovascular system or other organ systems. Chronic diseases have been encountered throughout the world. The healthy eating (70%), and exercise (30%) are the part of a proper lifestyle. The daily intake fiber is recommended as part of a healthy diet. Consuming a varied high-fiber diet means that one is getting ample of vegetables, fruits, legumes, and whole grains. Fibers are indigestible plant polysaccharides that can be water-soluble or water-insoluble. The oats and barley are good sources of water-soluble fiber whereas whole-meal grains and whole-meal breads are significant sources of water-insoluble fiber. Cereals, fruits, and vegetables are important sources of fibers. A high fiber diet contains about 40 grams of fiber and it can reduce the development of chronic diseases, such as tumors, intestinal complaints, metabolic disorders (high cholesterol level, diabetes, and obesity), and cardiovascular problems. In addition, fiber supplementation can be used as part of nutrition therapy. The manuscript focuses on the characteristics of a high fiber diet. It is hoped that our manuscript will contribute to the expansion of knowledge in the scientific society, and also provide advice to protect their health.

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Ferrarelli, Leslie K. "Why a High-Fiber Diet Prevents Cancer." Science Signaling 8, no. 359 (January 13, 2015): ec8-ec8. http://dx.doi.org/10.1126/scisignal.aaa6561.

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TUCKER, MIRIAM E. "High-Fiber Diet Delivers Preeclampsia Risk Reduction." Family Practice News 35, no. 3 (February 2005): 57. http://dx.doi.org/10.1016/s0300-7073(05)71343-8.

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Jin, Shunshun, Changning Yu, Haoxiang Xu, Paula Azevedo, Huaigang Lei, Argenis Rodas, Martin Nyachoti, Karmin O, and Chengbo Yang. "161 Effect of High- and low-Fiber Diets on Growth Performance in Growing-Finishing Pigs Selected for low or High Feed Efficiency." Journal of Animal Science 100, Supplement_3 (September 21, 2022): 75. http://dx.doi.org/10.1093/jas/skac247.147.

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Abstract Understanding the effects of high- and low-fiber diets on the growth performance of pigs with different feed efficiencies will help the livestock industry develop new strategies to reduce the costs of pig production. In this study, 18 Landrace × Large White sows with high and low estimated breeding value on feed conversion ratio (EBV-FCR) were inseminated with semen from Large White with known EBV-FCR to produce 9 litters of low feed efficiency pigs and 9 litters of high feed efficiency pigs. A total of 94 growing pigs with low or high feed efficiency were fed a low-fiber (3% crude fiber) or high-fiber (6% crude fiber) content diet in a 2 × 2 factorial arrangement for 70 days. Pigs fed a high-fiber diet presented higher body weight (BW) on day 70 (P < 0.05). High feed efficiency pigs presented lower average daily feed intake (ADFI) and feed conversion ratio (FCR) than low feed efficiency pigs from day 0 to 70 (P< 0.05). There was an interaction between fiber and feed efficiency group on average daily gain (ADG;P < 0.05) and FCR (P < 0.05) from day 0 to 35. High feed efficiency pigs fed a high-fiber diet presented lower FCR than low feed efficiency pigs fed a low-fiber diet (P< 0.05). Low feed efficiency pigs fed a low-fiber diet showed the lowest ADG (P< 0.05). Regardless of efficiency groups, pigs fed a high-fiber diet presented higher ADG and lower FCR than pigs fed a low-fiber diet from day 42 to 70 (P< 0.05). These results suggest that high feed efficiency pigs can present lower FCR and ADFI without reducing final BW and ADG. Feeding a high-fiber diet can increase ADG and reduce FCR in the later stages of the experiment.

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Williams, Christine L., and Marguerite Bollella. "Is a High-fiber Diet Safe for Children?" Pediatrics 96, no. 5 (November 1, 1995): 1014–19. http://dx.doi.org/10.1542/peds.96.5.1014.

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Objectives: Although dietary fiber is associated with important health benefits in childhood, there have been concerns that very high fiber diets may result in adverse health effects. This report reviews the major safety concerns associated with consumption of very high fiber diets, estimates the amount of fiber that may cause adverse physiologic effects in children, and proposes safe levels of dietary fiber intake for children and adolescents. Methods. Published studies on dietary fiber intake in childhood were reviewed to determine major safety concerns, to document adverse effects, to characterize subjects involved and the dose and type of fiber consumed, and to estimate potential relevance to US children and adolescents. Levels of dietary fiber reported to have adverse health effects were compared with recommended levels of fiber intake for children older than 2 years of age. Results and Conclusions. A review of the scientific literature suggests that a small loss of energy, protein, and fat may occur with a high intake of dietary fiber. However, this small loss of energy is unlikely to be significant to children consuming adequate levels of major nutrients, especially at conservative fiber intakes as recommended by the American Health Foundation's age plus 5 formula. In addition, it is estimated that even with a doubling of current dietary fiber, there is unlikely to be an adverse effect on serum vitamin and mineral concentrations in healthy US children consuming a balanced diet containing adequate levels of nutrients. Thus, evidence suggests that for US children, a moderate increase in dietary fiber is more likely to be healthful than harmful.

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Gao, Wen-rong, Zheng-kun Wang, and Wan-long Zhu. "Plasticity in the physiological energetics of Apodemus chevrieri: the role of dietary fiber content." Animal Biology 66, no. 3-4 (2016): 259–77. http://dx.doi.org/10.1163/15707563-00002503.

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Small mammals are usually adapted to cope with changes in food quality and availability. In order to investigate the adaptive strategy of small rodents responding to varying dietary fiber content, in the present study,Apodemus chevrieriindividuals were acclimated to a high-fiber diet for four weeks and then a relatively low-fiber diet for another four weeks. The results show that body mass was relatively stable over the course of acclimation, but dry matter intake, gross energy intake and the mass of the digestive tract increased significantly and digestibility decreased significantly in high-fiber diet mice, while the digestible energy intake was similar for both high-fiber and low-fiber diet mice except for the first week. High-fiber/low-fiber diet mice showed only a significant lower basal metabolic rate and nonshivering thermogenesis compared to low-fiber diet mice on day R1. The high-fiber diet induced a decrease in serum leptin levels and brown adipose tissue mass associated with a reduction in the cytochromecoxidase activity and uncoupling protein 1 content of brown adipose tissue. Body mass, thermogenic capacity, energy intake, serum leptin levels and digestive tract morphology returned to the control levels after 4 weeks of refeeding low-fiber diet. Further, serum leptin levels were positively related to body fat mass and negatively related to food intake. These data indicated that body mass, energy intake, serum leptin levels and organ morphological plasticity were the main strategies by whichA. chevriericopes with variations in dietary fiber content.

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King, Dana E. "Effect of a High-Fiber Diet vs a Fiber-Supplemented Diet on C-Reactive Protein Level." Archives of Internal Medicine 167, no. 5 (March 12, 2007): 502. http://dx.doi.org/10.1001/archinte.167.5.502.

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Dissertations / Theses on the topic "High-fiber diet"

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Holliday, Mitchel. "The effects of the consumption of high-fiber bread on an overweight population." Menomonie, WI : University of Wisconsin--Stout, 2006. http://www.uwstout.edu/lib/thesis/2006/2006hollidaym.pdf.

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Yiu, Shi-leung. "Implications of dietary fiber supplementation for the health of hospitalized geriatrics /." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B23736069.

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Gustafsson, Kerstin. "Metabolic effects of fibre-rich foods studies of vegetables, oats and wheat on glucose and lipid metabolism and satiety /." Lund : Dept. of Community Health Sciences, and Dept. of Applied Nutrition and Food Chemistry, Chemical Centre, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39725793.html.

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Phillips, Katherine M. "Studies of high-fiber foods: I. The effect of a pinto bean diet on plasma cholesterol in hamsters. II. The effect of freeze-drying and heating during analysis on dietary fiber in cooked and raw carrots." Diss., Virginia Tech, 1990. http://hdl.handle.net/10919/39901.

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Kruse, Barbara R. "The relationship between dietary fiber and serum estrogen in premenopausal adult women." Virtual Press, 1995. http://liblink.bsu.edu/uhtbin/catkey/941376.

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In an attempt to determine the relationship between dietary fiber and estrogen levels in premenopausal adult women, seven subjects completed all of the requirements as volunteers for this study. The subjects consumed two experimental diets using a cross-over experimental design. One-half of the subjects were randomly assigned to a low-fiber treatment group and one-half were assigned to a high-fiber treatment group. Food records were utilized to determine fiber intake throughout the study. Nutrient intake during the experimental periods demonstrated significant differences indicating the affect of the varied dietary regimens. No significant difference was seen in mean estrogen levels between the low- and high-fiber experimental periods, however, a positive significant correlation (p<.05) was observed with the change in estrogen level and insoluble fiber intake. Further study with a larger subject sample would be beneficial in determining recommendations for amounts of insoluble fiber intake for the general population.
Department of Family and Consumer Sciences

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Agyekum, Atta Kofi. "Nutrient absorption and energy expenditure in growing pigs fed high-fiber diets supplemented with enzymes." American Society of Animal Science, 2015. http://hdl.handle.net/1993/31593.

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Fiber-rich (HF) diets are typically supplemented with enzymes to improve their nutritive value and to offset their negative effects on pig growth. However, studies on enzyme effect in pigs have yielded inconsistent results on nutrient digestibility and growth. Although the inconsistencies observed could be explained by differences in substrate and experimental conditions and enzyme characteristics among studies, how enzymes influence metabolic and physiological responses in pigs is still not clear. Therefore, three experiments were conducted, using 3 dietary treatments (control, HF and HF diet supplemented with enzymes), to elucidate the effects of supplementing an HF diet with enzymes in growing pigs. Experiment one investigated HF and enzyme supplementation on energy and nutrient digestibility, digesta volatile fatty acid (VFA) concentrations, and gut microbial profile in pigs. Compared with the HF diet, enzymes improved dry matter, starch, energy and some amino acid (AA), but not nitrogen digestibility. Further, the enzymes stimulated the growth of gut bacterial groups, which have xylanolytic and cellulolytic properties in the HF-fed pigs, but enzymes did not influence digesta VFA concentration or fiber fermentation. Experiment 2 evaluated the effects of enzyme supplementation on growth performance, glucose uptake in jejunum tissue samples mounted in Ussing chambers, and intestinal nutrient transporter mRNA levels in pigs. Diet had no effect on feed intake and jejunal glucose uptake. The enzymes influenced nutrient transporter mRNA levels but did not improve pig growth rate and feed efficiency relative to the HF diet. The third experiment investigated the effect of supplementing the HF diet with enzymes on postprandial portal vein-drained viscera (PDV) nutrient fluxes and energy expenditure (measured as O2 consumption) by the PDV and whole-animal in pigs. Diet had no effect on energy expenditure. The HF diet reduced portal glucose, VFA and essential AA absorption and insulin production. Enzyme supplementation improved portal glucose and VFA absorption, but not essential AA absorption and insulin production. Overall, improvements in nutrient utilization due to enzyme supplementation did not improve the growth rate of pigs, which appears to be due to the lack of enzyme effect on essential AA and energy use by the PDV and insulin production
October 2016

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Wagner, Jana Louise. "Promoting one low-fat, high-fiber choice in a fast-food restaurant: use of point-of-purchase prompts." Thesis, Virginia Polytechnic Institute and State University, 1987. http://hdl.handle.net/10919/80169.

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This research project investigated a method to promote one low-fat, high-fiber choice in a national chain fast-food restaurant. It is an extension of efforts toward large-scale dietary change. A procedural extension of a prompting strategy was used in an attempt to influence customers to choose a salad. A simple visual and print message based on themes derived from formative and pilot research at the restaurant was presented during two intervention phases of a reversal design. The message, "Be Fit and Healthy; Eat a Low-fat SALAD as Your Meal or Add a Side Salad," was displayed in colorful posters and tent cards which were placed on all the tables. Data from a comparison base in a neighboring town were obtained. A one-month follow-up phase was included in the design. Prices and in-store advertisements were identical in both locations. The existing computerized cash register system was used to obtain accurate, objective data. Daily and weekly sales percentages of several entrees were obtained. Results of analysis using a correction procedure indicate that when graphically represented, salad sales across phases increased with the introduction of the prompts, and decreased with their removal. In addition, three entrees not represented by associated prompts remained stable across phases. For Salads-combined, results indicate that sales increased about 15% and 9%, respectively, for the first and second intervention phases. Daily temperature during this project was variable. Although a comparison site was used to control for the effects of weather, results indicate that salad prompting may have increased sales more during warmer temperature. Population demographics were recorded. Analyses of the customer population during this project indicate customers were about equal by gender, and consisted primarily of white, 18-39 years old individuals. The cost for each added salad bought during the intervention was about $.22, and the cost to raise the percent of salad sales, each percent, across the four weeks was about $16.00. Future research should attempt to foster longer term behavior change and integrate multifaceted promotions.
Master of Science

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Broeder, Craig E. (Craig Elliot). "The Effects of Oat Fiber and Corn Bran on Blood Serum Cholesterol and Triglyceride Levels." Thesis, North Texas State University, 1985. https://digital.library.unt.edu/ark:/67531/metadc500880/.

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Forty Sprague Dawley rats were randomly placed in five groups with eight rats per group. Each group varied in dietary composition for fiber type and carbohydrate source. Groups one and two received oat fiber and either sucrose or corn starch as the carbohydrate source. Groups three and four received corn bran as the fiber source and either sucrose or corn starch as the carbohydrate source. Group five (considered the control group), received Purina standard rat chow. Analysis of variance showed only significant differences for food intake, and the control group had a significantly higher food intake. Weight gain, serum cholesterol and triglyceride levels showed no significant differences.

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Moore, Robert J. "The effect of high-fiber diets on nutrient utilization and intestinal morphology of growing pigs." Diss., Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/71156.

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Three balance experiments were conducted to determine the effects of dietary fiber on mineral balance and intestinal.morphology of growing pigs. Fiber sources were added to corn-soybean meal diets at levels which increased neutral-detergent fiber levels by 6 to 8%. In experiment 1, 10% oat hulls (OH) decreased Ca (P<.06) and Zn (P<.01) balances of pigs after a 7 d feeding period. Wheat bran (20%) increased Mg intake and balance (P<.02), but did not affect Ca and Zn balances. In experiment 2, pigs were fed diets (with or without supplements of Zn, Fe and Mg) containing 15% OH or soybean hulls (SH) for 5 d or 26 d. SH increased Fe intake and balance (P<.01) and ( Mg absorption (P<.01). Compared with balances at 5 d, Zn balance was similar, while Fe and Mg balances were higher at 26 d for pigs fed the basal (P<.05) or SH (P<.01) diets. However, Zn balance was lower (P<.05) at 26 d 1 but Fe balance did not change over time for pigs fed the OH diets. At each time period, Zn balance was not different between pigs fed the basal or high-fiber diets. In experiment 3, Ca, Zn and Mg absorption were not affected by 15% OH or SH or 20% alfalfa meal (AM) after 67 d or 39 d, although SH and AM increased Fe balance (P<.01). Intestinal surface morphology of 12 pigs fed in experiment 3 was examined by scanning electron microscopy. Villus morphology was variable in jejunum, ileum and colon, although evidence of villus blunting and folding accompanied by erosion of microvilli and loss of epithelial cells was observed in small intestine of some pigs fed the SH and AM diets. Damage was not consistent in all sites examined in individual pigs, and did not occur in all pigs fed any specific diets. Although Ca and Zn balances were decreased by OH in two of the balance trials, the inability of OH to consistently decrease mineral balance suggests that the ability of the pig to adapt to different diets may be sufficient to overcome the mild inhibitory effect on mineral absorption of some fiber sources. When viewed together, the results of the balance trials indicate that moderate amounts of dietary fiber have a minimal negative impact on mineral balance of pigs fed practical corn-soybean meal diets. However, the results also indicate that fiber sources such as SH and AM, are rich sources of some minerals for the pig, particularly Fe. Evidence of intestinal damage was evident in pigs fed the high-fiber diets. However, not all animals fed a particular diet were affected, which suggests that some pigs within a given population may be susceptible to detrimental effects of dietary fiber on intestinal structure or function.
Ph. D.

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姚士樑 and Shi-leung Yiu. "Implications of dietary fiber supplementation for the health of hospitalized geriatrics." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B31227028.

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Books on the topic "High-fiber diet"

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Jeanne, Jones, ed. The fabulous high-fiber diet. San Francisco: 101 Productions, 1985.

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Hill, Novella S. Fiber restricted diet. [Washington, DC: Dept. of the Air Force, Headquarters, US Air Force, 1985.

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Netzer, Corinne T. 101 high fiber recipes. Hingham, MA: Wheeler Pub., 1993.

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Netzer, Corinne T. 101 high fiber recipes. New York, N.Y: Dell Pub., 1993.

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1924-, Murray Frank, ed. A healthier you--high fiber diet. Atlanta, Ga: Larchmont Books, 1986.

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Winick, Myron. The fiber prescription. New York: Fawcett Columbine, 1992.

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Groen, Elaine. Fabulous fiber cookery. San Leandro, Calif: Bristol Pub. Enterprises, 1988.

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Fibre '90 (Conference) (Norwich, England). Dietary fibre: Chemical and biological aspects. Cambridge: Royal Society of Chemistry, 1990.

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Moon, Rosemary. High fibre, high flavour: More than 180 delicious recipes for good health. London: New Burlington Books, 2000.

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Brumback, Roger A. The dietary fiber weight-control handbook: The high-fiber path to eating right, being healthy, and never being hungry. Chicago: Year Book Medical Publishers, 1989.

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Book chapters on the topic "High-fiber diet"

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Giorgetti, Gian Marco, Annarita Eramo, Valeria Clemente, Guilherme Piovezani Ramos, and Odery Ramos. "High-Fiber Diet." In Colonic Diverticular Disease, 201–8. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93761-4_17.

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Wolever, Thomas M. S., and David J. A. Jenkins. "What is a High Fiber Diet?" In Advances in Experimental Medicine and Biology, 35–42. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-5967-2_4.

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Rogers, Adrianne E., Barbara H. Conner, Cynthia L. Boulanger, Soon Y. Lee, F. Ann Carr, and William H. Dumouchel. "Enhancement of 7,12-Dimethylbenz(a)anthracene Mammary Carcinogenesis by a High Lard Diet." In Dietary Fiber, 449–55. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2111-8_32.

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Farooqui, Akhlaq A. "Importance and Roles of Fiber in the Diet." In High Calorie Diet and the Human Brain, 193–218. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-15254-7_7.

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"High-Fiber Diet." In Eating Positive, 49–64. Routledge, 2013. http://dx.doi.org/10.4324/9781315043388-12.

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Samaan, Rodney A. "High Fiber Diet in the Clinical Setting." In Dietary Fiber for the Prevention of Cardiovascular Disease, 147–51. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-12-805130-6.00008-2.

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del Pozo, Reginald. "Diet and gallstone." In Gallbladder - Anatomy, Pathogenesis, and Treatment [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.1002044.

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Cholesterol gallstone disease is a major health problem in western countries and depends on genetic and enviromental factors. Diet may influence the formation of gallstone either by altering the biliary lipid composition or by modifying gallbladder motility. Numerous investigations have examined the association of diet and cholesterol gallstone in prospective, cross-sectional, and case-control studies and in experimental animal models. However, these findings are controversial, probably because human studies are mainly epidemiological with differences in study designs, dietary exposure assessment, and methods used. In general, a high intake of saturated fats and refined sugars has been shown to increase the risk of forming cholesterol gallstones, while a high intake of monounsaturated fats and fiber may decrease this process. The pathogenic mechanisms behind these alterations are reviewed, and the need for a nutritional intervention based on a diet low in lipids and rich in fibers is highlighted. A better understanding of the role of diet in gallstone formation may provide tools for those patients who have been diagnosed with symptomatic gallstones and may also contribute to the prophylactic and therapeutic strategies for cholelithiasis.

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Canakis, Andrew, Jaideep Bhalla, and Alyssa M. Parian. "Inflammatory Bowel Disease." In Integrative Gastroenterology, edited by Gerard E. Mullin, Marvin Singh, Alyssa Parian, and John Clarke, 459–84. Oxford University Press, 2019. http://dx.doi.org/10.1093/med/9780190933043.003.0022.

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Many patients use CAM therapy in the treatment of their inflammatory bowel disease (IBD), and frequently they do not disclose this to their physicians unless specifically asked. This chapter reviews specific dietary therapies for IBD, including the specific carbohydrate diet, low-FODMAP diet, gluten-free diet, low-fiber versus high-fiber diet, and exclusive enteral nutrition. Important dietary deficiencies in IBD patients are discussed. The role of prebiotics and probiotics for the treatment of ulcerative colitis and Crohn’s disease are summarized, as are the data on well-studied dietary supplements such as curcumin, essential fatty acids, and Boswellia serrata. Emerging CAM therapies, including low-dose naltrexone, cannabis, and fecal microbiota transplant, are briefly covered. Lastly, a synopsis of mind–body therapies in the treatment of IBD is presented.

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Lakhonkma, Prof, Dr Casterland Marbaniang, Larishisha Swer, and Sansa Basaiawmoit. "ULTRASTRUCTURAL ANALYSIS OF THE CARDIOMYOCYTES OF BALB/C MICE FED A HIGH-FAT DIET AND TREATED WITH APIUM GRAVEOLENS EXTRACT." In Futuristic Trends in Agriculture Engineering & Food Sciences Volume 3 Book 1, 166–74. Iterative International Publisher, Selfypage Developers Pvt Ltd, 2024. http://dx.doi.org/10.58532/v3bcagp1ch12.

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Diet has a significant impact on cardiac function, with lipids being particularly important in pathology prevention and development. The purpose of this study was to look into the preventive impact of Apium graveolenson heart injury in mice fed a high-fat diet. TEM was used to examine the ultrastructure of cardiomyocytes mitochondria, nuclei, and myofibrils. The mitochondrial ultra structure (M) of the HFD group had morphological abnormalities such as membrane degradation, cristae disorder, which caused them to seem deformed, and cristae loss. Nuclear membrane and nucleolus degeneration may be seen in the nucleus ultra structure. Fewer myofibrils (Mf) show degeneration and sarcomere disruption (Z-line). In TEM micrographs, muscle fiber mass fell considerably, suggesting muscle fiber breakdown. After Apium graveolens extract therapy, the normal order of muscle fibers, mitochondria, and nuclei demonstrates that the extract may protect cardiomyocytes from oxidative damage produced by HFD. The findings suggest that Apium graveolens may help protect heart muscle against oxidative stress and the illnesses associated with it induced by a high-fat diet.

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Nie, Guangjun. "Production and Application of Cellulose, Dietary Fiber, and Nanocellulose from Bamboo Shoot." In Bamboo - Recent Development and Application [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.109087.

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The cellulose from bamboo has excellent toughness, hygroscopicity, and high crystallinity. Bamboo shoot dietary fiber can modulate the gut microbiota to prevent high-fat diet-induced obesity and can be applied for food fortification. Bamboo shoot contains a low content of lignin and is extracted easily for nanocellulose, which is used to prepare all kinds of composite materials. In this chapter, lignification process of bamboo shoot shells will first be discussed to reveal the principle of lignification. Then, the preparation methods and applications of cellulose, dietary fiber, and nanocellulose from bamboo shoots that were successively generalized to further improve the exploration and application of bamboo shoots or bamboo shoot wastes such as bamboo shoot shells.

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Conference papers on the topic "High-fiber diet"

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Suyanto, Edy. "The Effect of High Fiber Diet and Exercise on Body Weight Reduction in Overweight and Obesity Adolescents." In Mid-International Conference on Public Health 2018. Masters Program in Public Health, Universitas Sebelas Maret, 2018. http://dx.doi.org/10.26911/mid.icph.2018.02.31.

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Negrea, Monica, Ileana Cocan, Ersilia Alexa, Diana Obistioiu, and Daniela Stoin. "EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.22.

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The current orientation towards a healthy, calorie-free, high nutritional diet requires the identification and study of new ingredients with high nutritional properties, which introduced into the bread consumed daily, contribute to a suitable diet both for people with special diet needs and for healthy people. In this regard, the use of vegetal matrices such as konjac flour and psyllium bran in the bakery products represents a new idea that could be implemented in the food industry in order to diversify the range of low glycemic and high fiber bakery products. The aim of the study is to investigate the effect of konjac flour and psyllium bran as sources of dietary fibre at different level of substitution of whole wheat flour (0%, 5%, 10%) on the physical-chemical composition, textural and sensorial properties of developed bread. Results showed that the nutritional value of the studied bread samples increased significantly with increasing levels of konjac flour and psyllium bran. The mean sensory scores obtained showed that bread with 10% substitution KF5PB5 (5% konjac flour + 5% psyllium husk) had the highest taste, texture, crust and overall acceptability scores in all the attributes evaluated showing high acceptability from consumers. This study aimed to obtain seven types of bakery products with high fibre content and gluten free: control bread � CB; 5% konjac flour � KF5; 10% konjac flour � KF10; 5% psyllium bran � PB5; 10% psyllium bran - PB10; 5% konjac flour and 5% psyllium bran � KF5PB5; 10% konjac flour and 10% psyllium bran � KF10PB10 and evaluate their bakery parameters, nutritional value and consumer acceptance.

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Diyantana, Wawan, Dono Indarto, and Bhisma Murti. "Factors Associated with Hypertension among Adults in Magelang, Central Java." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.01.50.

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ABSTRACT Background: Previous data from both national and international health organization suggest that poor diet and lifestyle habits may affect blood pressure. The purpose of this study was to examine the influence of diet and lifestyle factors on the hypertension. Subjects and Method: A cross sectional study was conducted in Magelang, Central Java, Indonesia. A sample of 200 people aged 18-69 years was selected by purposive sampling. The dependent variable was hypertension. The independent variables were obesity, smoking, salt intake, genetic, age, physical activity, fiber intake, and stress. Blood pressure was measured by sphygmomanometer. The other variables were collected by questionnaire. The data were analyzed by a multiple logistic regression. Results: The risk of hypertension in adults increased with obesity (BMI ≥25) (OR= 5.33; 95% CI= 1.81 to 15.74; p= 0.002), smoking (OR= 6.28; 95% CI= 2.05 to 19.30; p= 0.001), excessive salt intake (OR= 2.84; 95% CI= 0.99 to 8.11; p= 0.051), genetic (OR= 3.95; 95% CI= 1.37 to 11.44; p= 0.011), age ≥45 years (OR= 17.71; 95% CI= 5.81 to 53.99; p<0.001), physical inactivity (OR= 3.49; 95% CI= 1.19 to 10.17; p= 0.022), low fiber intake (OR= 12.42; 95% CI= 1.87 to 82.49; p= 0.009), and high stress (OR= 7.59; 95% CI= 2.22 to 25.89; p= 0.001). Conclusion: The risk of hypertension in adults increases with obesity, smoking, excessive salt intake, genetic, age ≥45 years, physical inactivity, low fiber intake, and high stress. Keywords: hypertension, sat intake, fiber intake Correspondence: Wawan Diyantana. Masters Program in Public Health, Universitas Sebelas Maret, Jl. Ir. Sutami 36A, Surakarta 57126, Central Java. Email: wawandiyantana@gmail.com. Mobile: +6281328710205 DOI: https://doi.org/10.26911/the7thicph.01.50

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Peshkova, D. N., N. A. Tarasenko, and I. A. Chumak. "SAFETY OF FOOD FIBERS IN THE DEVELOPMENT OF ENRICHED GINGERBREAD PRODUCTS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.458-462.

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Confectionery products are an important part of the diet of different age groups. A distinctive feature of these products is their low content of useful micronutrients and high content of such macro nutrients as fats and carbohydrates, which determines their increased energy value, but a low nutritional value. Therefore, today's research on the development of confectionery products, in particular gingerbread, enriched with such important food components as dietary fiber, is very relevant. This type of functional additive must be controlled for the safety of its use in food products. This article deals with the conditions and factors of safety of the use of dietary fiber in gingerbread products.

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Kris-Etherton, Penny. "The Essentiality of a Healthy Dietary Pattern Across the Lifespan for Reducing the Global Burden of Cardiovascular Disease." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vgsg6979.

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Penny Kris-Etherton PhD RD FAHA FASN FNLA CLS;Cardiovascular disease (CVD) is the leading cause of morbidity and mortality globally and in the U.S. Many risk factors, including an abnormal lipid/lipoprotein profile and high blood pressure (BP) increase CVD risk. A healthy dietary pattern decreases major CVD risk factors. Diet and lifestyle factors that affect lipids/lipoproteins include: macronutrients (i.e., saturated fat, unsaturated fat including omega-6 and omega-3 fatty acids, trans fat, carbohydrate, animal/plant protein), cholesterol, sterols/stanols, fiber, principally viscous, as well as body weight & weight loss, physical activity and meal timing, among some other emerging dietary interventions. Diet and lifestyle factors that affect BP include: a DASH Dietary Pattern, body weight, sodium & potassium, alcohol and physical activity. Collectively, implementing recommended dietary interventions can markedly decrease CVD risk. New evidence is accumulating that demonstrates the importance of controlling CVD risk factors across the lifespan even before birth (i.e., in utero). Much can be done to markedly decrease CVD morbidity and mortality as the result of healthy lifestyle practices that are implemented at any stage in life, with the greatest benefit realized when started early in life and maintained throughout the lifespan.

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Boiarski, Anthony A., Vincent D. McGinniss, and G. Turhan-Sayan. "High spatial resolution distributed fiber optic temperature sensor." In San Dieg - DL Tentative, edited by Sriram Sriram. SPIE, 1990. http://dx.doi.org/10.1117/12.22973.

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Byrdwell, William, and Hari Kiran Kotapati. "Fast chromatography with dual parallel mass spectrometry for lipidomic analysis and regioisomer quantification of pulse lipids." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/kxye7490.

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Pulses are seeds produced from legumes. More specifically, the United Nations Food and Agricultural Organization (FAO) defines pulses as â€œLeguminosae crops harvested exclusively for their grain, including dry beans, peas and lentilsâ€. This excludes oilseeds, such as soybeans and peanuts. Pulses are well known for their high content of protein and fiber. Most pulses do not contain a lot of oil, and there is not abundant information in the literature on pulse oil triglycerides, or triacylglycerols (TAGs). But pulses are consumed in large quantities in diets around the globe, so even lower amounts of oil in highly consumed pulses means that the composition of the pulse oil is important to the normal diet. We developed a 10-minute method for analysis of pulse oils using fast UHPLC for separation followed by dual parallel mass spectrometry (MS) for detection and quantification of the separated TAGs. Atmospheric pressure photoionization (APPI) MS was used for fat-soluble vitamin (FSV) quantification and for TAG regioisomer quantification and electrospray ionization (ESI) coupled to high-resolution accurate-mass (HRAM) MS was used for lipidomic identification and quantification of TAG molecular species and regioisomers. Calibration standards contained low levels of FSVs, but high levels of TAGs for better quantification of the bulk oil extracted by the Folch method. The TAG calibration standards were comprised of two different regioisomers, representing alternating concentration levels, thereby allowing fragment ratio calibration curves of regioisomers to be constructed along with the normal quantification calibration curves (regioisomer calibration curve within each quantification calibration curve). We found that FSV calibration curves were linear with high correlation coefficients (r2), while TAG calibration curves were best modeled as power functions and gave lower correlation coefficients. The pulse TAGs were rich in polyunsaturated fatty acids, which further adds to the already well-known nutritional benefits of pulses.

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Alhomodi, Ahmad, William Gibbons, and Bishnu Karki. "Variation in Cellulase Production During Solid and Submerged State Fermentation of Raw and Processed Canola Meal by Aureobasidium Pullulans, Neurospora Crassa, and Trichoderma Reesei." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mrzb5147.

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Justification: Canola meal (CM) is a protein rich co-product of canola oil extraction process, and its use is restricted to animal diet due to the presence of high fibers and antinutritional factors (ANFs) such as glucosinolates and phytic acids. As attempts to provide canola meal with low ANFs and fibers, traditional sprouting process of canola seed followed by sprout defatting and mild washing water pretreatment of hexane extracted CM were applied. The obtained canola sprout meal (CSM) and washed hexane extracted canola meal (WHECM) along with raw hexane extracted canola meal (HECM) underwent submerged and solid-state fermentation. It was noticed that used fungi yielded different outcomes in terms of fiber and ANFs reduction. The objective of this this study was to evaluate the activities of enzymes (cellulase, endoglucanase, and β-glucosidase) produced by three fungal strains (Aureobasidium pullulans, Neurospora crassa and Trichoderma reesei) cultivated on three differently processed canola substrates (CSM, WHECM and HECM) during solid- and submerged- state fermentations using mono and coculture inoculation. Our results showed that cellulase, β-glucosidase and endoglucanase activity significantly varied based on substrate used, mode of fermentation (solid/submerged) and inoculation type (mono/co) even under same strain, highlighting the effect of pre-processed meals, and fermentation conditions on the overall fungal enzymatic activities and their impact on the nutritional composition of the substrate/products.

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Yoo, Sang-Yeoun, and Yogesh Jaluria. "Conjugate Heat Transfer in an Optical Fiber Coating Process." In ASME 2005 Summer Heat Transfer Conference collocated with the ASME 2005 Pacific Rim Technical Conference and Exhibition on Integration and Packaging of MEMS, NEMS, and Electronic Systems. ASMEDC, 2005. http://dx.doi.org/10.1115/ht2005-72033.

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The optical fiber coating process in an axi-symmetric applicator and die system was simulated in this study. Various thermal conditions and process variables are investigated. Ultra-violet (UV) curable acrylates are used for the coating material, whose properties are highly dependent on temperature. Conjugate heat transfer is considered at the moving fiber surface since the fiber constantly exchanges energy with the contacting fluid. The temperature level in the applicator and die is found to increase with fiber speed, the increase being the highest in the die whose wall temperature is kept fixed. This high temperature rise is primarily due to the tremendous viscous dissipation within the fluid, especially in the die. It is important to avoid high temperatures in the fluid because the polymer starts to crosslink and degrade. The fiber temperature at the entrance was also found to be of substantial importance. This work can be used to improve the quality of the coating, particularly its uniformity, and the production rate.

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Rao, Jiajia. "Tuning plant protein for improved functionality and flavor profile: From field to application." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xqxj4886.

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Recently, plant proteins are gaining in popularity as consumers are looking to rebalance their diet with more plant-based options. As such, there is a need to understand the potential of these plant proteins to deliver nutrition and functionality in various food products. However, plant proteins are still under-utilization in food and beverage industry due to their characteristic beany and off flavor, lower technical functionality, such as limited solubility, and some negative taste attributes. In general, plant protein can be obtained from pulses, cereals and oilseeds. Each plant has a unique protein structure and composition, thus protein extracted from different plant has different functional properties and performance in food. In general, plant contain non-protein components including starch, fiber and oil. High purity of plant protein are often extracted to by removing all abovementioned non-protein components through extraction processing. One would expect different extraction methods can influence protein functionality through denaturation, modification, hydrolysis and cross-linking. This talk begins with the discussion of how different plant variety and processing impact on protein functionality using hemp protein as an example. Selective physical and chemical modification methods (e.g., soluble complexes, pH shift, maillard reaction, phosphorylation) for generating novel protein constructs with preferable solubility, foaming, and emulsification properties, thermal stability, and flavor profiles will be comprehensively discussed by using pea protein isolate (PPI) as a representative. In general, protein solubility could be improved by means of abovementioned three methods. Maillard-driven synthesis of the cross-linked PPI-gum arabic conjugates greatly improved the flavor profile and functionality of PPI. In terms of phosphorylation, sodium hexametaphosphate (SHMP) is a good candidate to form phosphorylated PPI with enhanced functionalities including foaming, emulsifying properties and thermal stability. Our results suggested that protein structure-function researches are valuable in tailoring proteins for specific functional outcomes and expanding the availability of plant proteins.

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Reports on the topic "High-fiber diet"

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Levin, Ilan, Avtar K. Handa, Avraham Lalazar, and Autar K. Mattoo. Modulating phytonutrient content in tomatoes combining engineered polyamine metabolism with photomorphogenic mutants. United States Department of Agriculture, December 2006. http://dx.doi.org/10.32747/2006.7587724.bard.

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Fruit constitutes a major component of our diet, providing fiber, vitamins, minerals, and many other phytonutrients that promote good health. Fleshy fruits, such as tomatoes, already contain high levels of several of these ingredients. Nevertheless, efforts have been invested in increasing and diversifying the content of phytonutrients, such as carotenoids and flavonoids, in tomato fruits. Increasing levels of phytonutrients, such as lycopene, is highly justified from the perspective of the lycopene extraction industry due to cost effectiveness reasons. Diversifying phytonutrients, in particular those that contribute to fruit color, could potentially provide an array of attractive colors to our diet. Our major goal was to devise a novel strategy for developing tomato fruits with enhanced levels of phytochemicals known to promote good health with special emphasis on lycopene content. A further important goal was to analyze global gene expression of selected genetic lines produced throughout this study in order is to dissect the molecular mechanisms regulating phytonutrients accumulation in the tomato fruit. To achieve these goals we proposed to: 1. combine, by classical breeding, engineered polyamine metabolism with photomorphogenic high pigment mutants in order generate tomato plant with exceptionally high levels of phytonutrients; 2. use gene transfer technology for genetic introduction of key genes that promote phytonutrient accumulation in the tomato fruit, 3. Analyze accumulation patterns of the phytonutrients in the tomato fruit during ripening; 4. Analyze global gene expression during fruit ripening in selected genotypes identified in objectives 1 and 2, and 5. Identify and analyze regulatory mechanisms of chloroplast disassembly and chromoplast formation. During the 3 years research period we have carried out most of the research activities laid out in the original proposal and our key conclusions are as follows: 1. the engineered polyamine metabolism strategy proposed by the US collaborators can not increase lycopene content either on its own or in combination with an hp mutant (hp-2ᵈᵍ); 2. The hp-2ᵈᵍ affects strongly the transcriptional profile of the tomato fruit showing a strong tendency for up- rather than down-regulation of genes, 3. Ontology assignment of these miss-regulated genes revealed a consistent up-regulation of genes related to chloroplast biogenesis and photosynthesis in hp-2ᵈᵍ mutants throughout fruit development; 4. A tendency for up-regulation was also usually observed in structural genes involved in phytonutrientbiosynthesis; however this up-regulation was not as consistent. 5. Microscopic observations revealed a significantly higher number of chloroplasts in pericarp cells of mature-green hp-2ᵈᵍ/hp-2ᵈᵍ fruits in comparison to their normal fully isogenic counterparts. 6. The relative abundance of chloroplasts could be observed from early stages of fruit development. Cumulatively these results suggest that: 1. the overproduction of secondary metabolites, characterizing hp-2ᵈᵍ/hp-2ᵈᵍ fruits, is more due to chloroplast number rather then to transcriptional activation of structural genes of the relevant metabolic pathways, and 2. The molecular trigger increasing metabolite levels in hp-2ᵈᵍ mutant fruits should be traced at early stage of fruit development.

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Mauch, Emily D., Jennifer Young, John F. Patience, Nicholas K. Gabler, and Jack C. M. Dekkers. Effect of Low Energy, High Fiber Diets on Pigs Selected for Residual Feed Intake. Ames (Iowa): Iowa State University, January 2014. http://dx.doi.org/10.31274/ans_air-180814-1201.

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Mauch, Emily D., Nicholas K. Gabler, Nick V. L. Serão, Thomas E. Weber, John F. Patience, Brian Kerr, and Jack C. M. Dekkers. Effect of Low Energy, High Fiber Diets on Digestibility Traits in Pigs Selected for Residual Feed Intake. Ames (Iowa): Iowa State University, January 2015. http://dx.doi.org/10.31274/ans_air-180814-1360.

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