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Diabetes Care, 1991
Diabetes diets should aim at ensuring an ideal body weight with normoglycemia and normolipidemia. The consensus recommendations of various diabetes associations suggest that these goals are most likely to be achieved by diets high in complex carbohydrates and fiber and low in fat.
J W, Anderson, A O, Akanji
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Diabetes diets should aim at ensuring an ideal body weight with normoglycemia and normolipidemia. The consensus recommendations of various diabetes associations suggest that these goals are most likely to be achieved by diets high in complex carbohydrates and fiber and low in fat.
J W, Anderson, A O, Akanji
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2020
The worldwide prevalence of obesity and associated non-communicable chronic diseases is continuously increasing over time. Thus, tackling obesity is an urgent societal challenge. Epidemiological evidence shows an inverse association between dietary fiber consumption and obesity as well as type 2 diabetes, cardiovascular disease and some types of cancer.
Vitaglione P, Mennella I
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The worldwide prevalence of obesity and associated non-communicable chronic diseases is continuously increasing over time. Thus, tackling obesity is an urgent societal challenge. Epidemiological evidence shows an inverse association between dietary fiber consumption and obesity as well as type 2 diabetes, cardiovascular disease and some types of cancer.
Vitaglione P, Mennella I
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The American Journal of Clinical Nutrition, 1978
It has been suggested that sufficient fiber in the diet will tend to prevent excessive food intake and depot fat accumulation by decreasing the caloric density of the diet, stowing rate of food ingestion, increasing the effort involved in eating, promoting intestinal satiety, and interfering slightly with efficiency of energy absorption.
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It has been suggested that sufficient fiber in the diet will tend to prevent excessive food intake and depot fat accumulation by decreasing the caloric density of the diet, stowing rate of food ingestion, increasing the effort involved in eating, promoting intestinal satiety, and interfering slightly with efficiency of energy absorption.
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Carbohydrates and Dietary Fiber
2005The most widely spread eating habit is characterized by a reduced intake of dietary fiber, an increased intake of simple sugars, a high intake of refined grain products, an altered fat composition of the diet, and a dietary pattern characterized by a high glycemic load, an increased body weight and reduced physical activity. In this chapter the effects
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The American Journal of Clinical Nutrition, 1991
The complexity of plant foods high in dietary fiber poses new challenges to clinical investigators and leads to many study-design dilemmas. There are basic differences in studying purified polymers, highly concentrated but not purified fibers, and diets high in high-fiber whole foods.
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The complexity of plant foods high in dietary fiber poses new challenges to clinical investigators and leads to many study-design dilemmas. There are basic differences in studying purified polymers, highly concentrated but not purified fibers, and diets high in high-fiber whole foods.
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Dietary Fiber for the Diabetic
JAMA: The Journal of the American Medical Association, 1978Fiber, the touted prophylaxis for a host of disorders 1 — hemorrhoids, hiatus hernia, varicose veins, gallbladder disease, appendicitis, diverticulitis, colon cancer, diabetes, ischemic heart disease—has had a rough time living up to the claims made in its behalf.
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Dietary Fiber in the Management of Diabetes
Diabetes, 1993It generally is accepted that a diet high in fiber, particularly soluble fiber, is useful in the management of the plasma glucose concentration in individuals with diabetes. This is one of the reasons several national diabetes associations have recommended that diabetic individuals ingest a diet high in fiber-containing foods. However, more recent data
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Nutrients and Phytonutrients as Promising Epigenetic Nutraceuticals
Medical Epigenetics, 2021Anait Levenson
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A Critical Review on Interplay Between Dietary Fibers and Gut Microbiota
Trends in Food Science and Technology, 2022Bakht Ramin Shah +2 more
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