A Review of Physiological Effects of Soluble and Insoluble Dietary Fibers
Perry JR and Ying W*
College of Agriculture, Human, and Natural Sciences, 13500 John A Merritt, Tennessee State University, Nashville, TN, USA
- *Corresponding Author:
- Ying W
College of Agriculture
Human, and Natural Sciences
13500 John A Merritt, Tennessee State University
Nashville, TN, United States
E-mail: [email protected]
Received Date: Feb 18, 2016; Accepted Date: Mar 03, 2016; Published Date: Mar 14, 2016
Citation: Perry JR, Ying W (2016) A Review of Physiological Effects of Soluble and Insoluble Dietary Fibers. J Nutr Food Sci 6:476. doi: 10.4172/2155-9600.1000476
Copyright: © 2016 Perry JR, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
This paper seeks to characterize the effects of Total Dietary Fibers (TDFs), Soluble Dietary Fibers (SDFs), and Insoluble Dietary Fibers (IDFs) with regard to the rates of digestion, enzymatic activity, the metabolic syndrome, diabetes and glucose absorption, glycemic index, and weight gain. This review intends to narrow pertinent data from the vast body of research, including both in vivo and in vitro experiments. SDF and IDF share a number of the theorized beneficial properties in the diet including weight loss, increased satiety, effects on inflammatory markers, and intestinal microbiota. The benefits of SDF, including the prevention of macronutrient absorption, the slowing of gastric emptying, and the reduction of postprandial glucose responses as well as hypocholesterolemic effects, and colonic fermentation, are believed to be a result of its viscous nature. Increased insulin sensitivity could be a promising factor contributing to the beneficial effects of IDF. Another issue exists in the need for the strengthening of collaborative efforts between the food science and nutritionist disciplines. The goal between these fields should be to increase the likelihood that DF is added to foods at effective quantities without deleterious effects on the sensory appeal of the food.