Download Dietary Fibre: Bio-active carbohydrates for food and feed by J. W. Van Der Kamp, N. G. Asp, J. Miller-jones, G. Schaafsma PDF

By J. W. Van Der Kamp, N. G. Asp, J. Miller-jones, G. Schaafsma

The becoming realization to fit consuming, intestinal well-being, battling significant problems reminiscent of weight problems and diabetes and prevention of cardio-vascular illnesses and melanoma, has led to an elevated output of R&D on nutritional fibre and comparable carbohydrates. hundreds and hundreds of goods are introduced each year with claims relating to their fibre content material. current and new fibres also are more and more integrated in to items for particular aim teams, equivalent to infants, livestock, pets and for medical food. modern study instruments and concepts are allowing researchers to procure an improved perception in to the mechanisms of bio-active carbohydrates. those comprise analytical equipment, version structures to degree the effect of fibre on techniques within the gastro-intestinal tract and the id and size of recent biomarkers, for instance markers regarding satiety. those insights and instruments may still give a contribution to R&D on components and items aiming to impart major well-being merits. during this booklet a lot of these matters are addressed by way of invited specialist scientists of prime examine teams around the world. moreover, buyer perspectives on nutritional fibre are mentioned, in addition to matters on definition of nutritional fibre and advancements within the box of health and wellbeing claims

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Application of functional foods and functional food ingredients (Mollet and Rowland, 2002). It has shifted the attention to the composition of individual foods rather than to the composition of the total diet. Thus as part of a balanced total diet, functional foods may play a significant role in the reduction of disease risk and the improvement of body functions. The concept of functional foods is a trend and not a hype. It is driven by a number of co-acting forces, the main of which are: expanded knowledge of the nutrition-health relationship, increased incidence of chronic nutrition related diseases, increased purchasing power of consumers, advancements in food processing and food technology, commercial availability of new bioactive food ingredients (nutraceuticals), need for industry to market value-added products, individualization of society, time pressure and deregulation of nutrient fortification.

An example of the health claim used in labelling and advertising under current UK legislation is “wholegrain may help to maintain a healthy heart when eaten as part of a low-fat diet and a healthy lifestyle”. In the future, under the new EU proposals, it will be possible to communicate directly that wholegrain cereal foods may reduce the risk of coronary heart disease. Increasing the variety and availability of acceptable wholegrain foods is necessary to encourage their greater consumption in the UK.

C. Interpretation of the totality of evidence to apply scientific judgment to interpret the weight of evidence as a whole. d. Assessment of significant scientific agreement on a case-by-case basis to agree within the relevant scientific community that an association between a food or food component and a health benefit is valid. , (2003). Scientific review The experience gained in the UK in developing the JHCI Code of Practice and the PASSCLAIM approaches to scientific substantiation described above were used in weighing the evidence for the UK wholegrain health claim.

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