Fibre Research
Many
people think of dietary fibre as a single, simple food component
but fibre is a complex and varied macronutrient. In fact, it has
been suggested that measuring the total fibre content of a food
is about as useful as measuring the total vitamin content of a food.
Dietary fibre can be defined as: "the plant polysaccharides
and lignin, which are resistant to hydrolysis by the digestive enzymes
of man". Note that the term polysaccharides is plural, indicating
that many different sugar polymers make up dietary fibre. The aforementioned
definition refers to the biochemical nature of fibre but not to
its action in the digestive tract. Many studies have shown that
fibre can have a profound effect on digestive events in the small
intestine, even though it is not digested in the small intestine
but rather fermented in the large intestine. This effect arises
because of the chemical nature and physical attributes of dietary
fibre. It is complicated by the complex and varied chemical structure
of fibre itself. In addition to the fact that fibre is composed
of many different chemical forms, one must also be aware that fibre
composition differs depending on the source.
This fascinating mix of polymers and lignin forms the basis for the
lab's current research interests. At present the effect(s) of fibre
in the digestive tract are being studied with particular emphasis on the
potential interaction between dietary fibre and other foods. To study
this interaction, the effects of fibre on the digestion of other dietary
components such as carbohydrates, fats and minerals are examined. This
research is multifaceted. For example, one may wish to know how fibre
affects the hydrolysis and absorption of starch and other carbohydrate
polymers in the small intestine. In addition to addressing these
questions, the interaction of minerals with dietary fibre and
fibre-associated components is also being investigated to ensure that
higher fibre diets will not impact mineral status. Other projects
include a study of the interaction between fibre, fermentation and the
bioavailability of folate to ensure folate adequacy in the diet. All
these projects will have ramifications for Canadians. Numerous health
effects have been attributed to dietary fibre and many individuals have
sought to improve their health by increasing their fibre intake.
The research contributes to many areas of the Food Program including
setting policy and standards for defining dietary fibre and regulating
the addition of fibre to foods as well as determining the safety and
physiological effects of food processing or changes in food composition
on food digestibility. These activities are important to Health Canada
to ensure the safety and health promoting effects of fibre to the
benefit of all Canadians.
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