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The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives

The properties of each food, composition, and structure affect the digestion and absorption of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the glycemic response resulting from the consumption of carbohydrate-rich foods. Target and control of postprandial gl...

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Autores principales: Giuntini, Eliana Bistriche, Sardá, Fabiana Andrea Hoffmann, de Menezes, Elizabete Wenzel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736284/
https://www.ncbi.nlm.nih.gov/pubmed/36496742
http://dx.doi.org/10.3390/foods11233934
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author Giuntini, Eliana Bistriche
Sardá, Fabiana Andrea Hoffmann
de Menezes, Elizabete Wenzel
author_facet Giuntini, Eliana Bistriche
Sardá, Fabiana Andrea Hoffmann
de Menezes, Elizabete Wenzel
author_sort Giuntini, Eliana Bistriche
collection PubMed
description The properties of each food, composition, and structure affect the digestion and absorption of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the glycemic response resulting from the consumption of carbohydrate-rich foods. Target and control of postprandial glycemic values are critical for diabetes prevention and management. Some mechanisms have been described for soluble DF action, from the increase in chyme viscosity to the production of short-chain fatty acids resulting from fermentation, which stimulates gastrointestinal motility and the release of GLP-1 and PYY hormones. The postprandial glycemic response due to inulin and resistant starch ingestion is well established. However, other soluble dietary fibers (SDF) can also contribute to glycemic control, such as gums, β-glucan, psyllium, arabinoxylan, soluble corn fiber, resistant maltodextrin, glucomannan, and edible fungi, which can be added alone or together in different products, such as bread, beverages, soups, biscuits, and others. However, there are technological challenges to be overcome, despite the benefits provided by the SDF, as it is necessary to consider the palatability and maintenance of their proprieties during production processes. Studies that evaluate the effect of full meals with enriched SDF on postprandial glycemic responses should be encouraged, as this would contribute to the recommendation of viable dietary options and sustainable health goals.
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spelling pubmed-97362842022-12-11 The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives Giuntini, Eliana Bistriche Sardá, Fabiana Andrea Hoffmann de Menezes, Elizabete Wenzel Foods Review The properties of each food, composition, and structure affect the digestion and absorption of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the glycemic response resulting from the consumption of carbohydrate-rich foods. Target and control of postprandial glycemic values are critical for diabetes prevention and management. Some mechanisms have been described for soluble DF action, from the increase in chyme viscosity to the production of short-chain fatty acids resulting from fermentation, which stimulates gastrointestinal motility and the release of GLP-1 and PYY hormones. The postprandial glycemic response due to inulin and resistant starch ingestion is well established. However, other soluble dietary fibers (SDF) can also contribute to glycemic control, such as gums, β-glucan, psyllium, arabinoxylan, soluble corn fiber, resistant maltodextrin, glucomannan, and edible fungi, which can be added alone or together in different products, such as bread, beverages, soups, biscuits, and others. However, there are technological challenges to be overcome, despite the benefits provided by the SDF, as it is necessary to consider the palatability and maintenance of their proprieties during production processes. Studies that evaluate the effect of full meals with enriched SDF on postprandial glycemic responses should be encouraged, as this would contribute to the recommendation of viable dietary options and sustainable health goals. MDPI 2022-12-06 /pmc/articles/PMC9736284/ /pubmed/36496742 http://dx.doi.org/10.3390/foods11233934 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Giuntini, Eliana Bistriche
Sardá, Fabiana Andrea Hoffmann
de Menezes, Elizabete Wenzel
The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives
title The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives
title_full The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives
title_fullStr The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives
title_full_unstemmed The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives
title_short The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives
title_sort effects of soluble dietary fibers on glycemic response: an overview and futures perspectives
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9736284/
https://www.ncbi.nlm.nih.gov/pubmed/36496742
http://dx.doi.org/10.3390/foods11233934
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