The 12 chapters of the text focus on: the concept of dietary fiber; conventional vs. nonconventional dietary fiber components; methods for analyzing dietary fiber and its composition; global variations in human dietary fiber intakes; physico-chemical and functional properties of dietary fiber relative to bowel function and food use; the effect of dietary fiber on fermentation and gas production in the large bowel; the physiological effects of dietary fiber; the role of dietary fiber in disease prevention (cancer, gallstones, diabetes, atherosclerosis, bowel disorders) and weight control; potential adverse effects of excess dietary fiber intakes (mineral/vitamin losses; toxicity) the dietary fiber content of various foods and the effect of food processing and storage; the characteristics and food uses of dietary fiber ingredients; and regulatory aspects related to food dietary fiber. Tabular data and illustrations are included throughout the text and literature citations are appended to each chapter.
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