FNH 350 Chapter Notes - Chapter 4: Blood Sugar, Dextrin, Cellulose
Document Summary
Health benefits vary based on: solubility, chain length, viscosity, fermentability. Water soluble fibers: delay gastric emptying, decrease nutrient absorption positively impact blood glucose and lipid concentration. Water insoluble fibers: decrease intestinal transit time (speed up) Not all soluble fibers alter nutrient absorption. Viscosity and fermentability more linked to health effects than solubility. Insoluble fibers have varied effects on fecal weight. Viscosity is related to both ability of fiber to: bind or hold water: most fibers are strongly hydrophilic, most fibers hold water to some extent, not all fibers form a viscous gel, viscous gel-forming fibers: Ingesting foods rich in these viscous gel-forming fibers are associated with: Traps nutrients and interfere with their interaction with digestive enzymes: reduced micelle formation. Traps bile and reduce lipid absorption and enterohepatic recirculation of bile: decreased convective movement of nutrients. Convective movement bring nutrients from lumen to the brush border for absorption: decreased nutrient diffusion rate.
