Special Issue "Dietary Fibre: Biochemistry and Nutritional Science"
Deadline for manuscript submissions: closed (28 February 2011)
The increased consumption of high-fat, high-calorie foods has been linked to an unprecedented growth in the risk for cardiovascular disease, diabetes, and cancers. Concern with regards to over-consumption of carbohydrates and sugars has been voiced extensively. In an attempt to tackle the situation, there have been recommendations to decrease of intake of sugars, fat and alcohol, and increase the consumption of fruits, vegetables and cereal products, with an aim to increase the total dietary fibre (TDF) intake to minimum intake 25 g /day.
An examination of recent publications illustrates that extensive research has demonstrated the potential nutritional benefits of a moderate-high fibre dietary intakes With this in mind, there appears to be a consensus that fibre forms a crucial part to the maintenance of normal nutrition as part of a balanced nutritional diet.
Thus dietary fibres have been illustrated to be effective in reducing postprandial glycaemic, insulin, and cholesterol responses in humans. Different dietary fibres appear to have different metabolic and physiological effects depending upon their chemical and physical properties. An understanding of these characteristics is useful in predicting the physiological response to a source of fibre (Brennan 2005, Molecular Nutrition and Food Research49, 560-570.).
Submission of papers are now sought for a special issue of International Journal of Molecular Sciences "Dietary Fibre: Biochemistry and Nutritional Science" exploring current research determining the link between dietary fibre source and functionality.
Prof. Dr. Charles Brennan
- dietary fibre
- functional foods
- glyceamic response
- cancer (or carbohydrates)