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Dietary Fibre and Non-Digestible Oligosaccharides

  • Chapter
Colonic Microbiota, Nutrition and Health

Abstract

Dietary fibre has long been realised to be an important component of many foods. The term was not coined until 1953, but the anti-constipating effects of high-fibre foods have been long appreciated. In 430 BC, Hippocrates described the laxative effects of coarse wheat in comparison with refined wheat (McCance and Widdowsen, 1955). Graham, of graham cracker fame, denounced the harmful effects of refined carbohydrate foods during the 19th century, and the Kellogg and Post cereals owe their start to interest in increasing the fibre content of the diet. In the 1920’s, J.H. Kellogg published extensively on the attributes of bran, claiming that it increased stool weight, promoted laxation, and prevented disease. Denis Burkitt is usually credited with popularising, in the 1970’s, the idea that dietary fibre may protect against the development of Western diseases. Despite more than 20 years of research in dietary fibre, there is still disagreement on what fibre is and how it can be measured.

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Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, MN, 55108, USA

    Joanne Slavin

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  1. Department of Pharmaceutical, Université Catholique de Louvain, Avenue Mounier 73, B-1200, Brussels, Belgium

    Marcel B. Roberfroid

  2. Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK

    Glenn R. Gibson

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Slavin, J. (1999). Dietary Fibre and Non-Digestible Oligosaccharides. In: Gibson, G.R., Roberfroid, M.B. (eds) Colonic Microbiota, Nutrition and Health. Springer, Dordrecht. https://doi.org/10.1007/978-94-017-1079-4_8

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  • DOI: https://doi.org/10.1007/978-94-017-1079-4_8

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