Articles On Fiber|OMICS International|Journal Of Metabolic Syndrome

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Articles On Fiber

Dietary fiber comes from a variety of food sources, in particular fruits, vegetables, legumes, nuts, and whole grains. A common method of grouping fiber types is determining their solubility in water. Soluble fibers dissolve in water while insoluble fibers do not. An approximate ratio for many fibrous foods is 2/3 of insoluble fiber to every 1/3 of soluble fiber. The third type of fiber, named Resistant Starch (RS), comprises of either starch and/or products resulting from starch digestion in humans bypassing digestion that would normally occur in the small intestine consequently entering the large bowel. It should be noted RS only comes from starch that is not fully digested.
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Last date updated on May, 2021