Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextrose: Nutrition Reviews® Vol. 69(1): ••-••
Abstract
Dietary fiber is a nutritional concept based not on physiological functions but on defined chemical and physical properties. Recent definitions of dietary fiber differentiate inherent plant cell wall-associated fiber from isolated or synthetic fiber. For the latter to be defined as fiber, beneficial physiological effects should be demonstrated, such as laxative effects, fermentability, attenuation of blood cholesterol levels, or postprandial glucose response. Grain fibers are a major natural source of dietary fiber worldwide, while inulin, a soluble indigestible fructose polymer isolated from chicory, and polydextrose, a synthetic indigestible glucose polymer, have more simple structures. Inulin and polydextrose show many of the same functionalities of grain fiber in the large intestine, in that they are fermentable, bifidogenic, and laxative. The reported effects on postprandial blood glucose and fasting cholesterol levels have been modest, but grain fibers also show variable effects. New biomarkers are needed to link the physiological functions of specific fibers with long-term health benefits.
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Polydextrose acts as a substrate for beneficial endogenous microbes, increasing their levels and activity in the intestinal lumen.
“It also acts as a substrate for beneficial endogenous microbes, allowing an increase in their levels and activity in the intestinal lumen [7,8].”
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“Resistant short-chain oligomers (DP 3–9) should be DF because they fit the definition in the following ways: 1) they are neither digested nor absorbed by the enzymes in the small intestine, 2) they are fermentable in the large intestine, 3) they aid laxation in the large bowel, and 4) they may increase mineral absorpt…”
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- Authors
- Raninen, K., Lappi, J., Mykkänen, H., & Poutanen, K.
- Affiliations
- University of Eastern Finland (FI)
- Corresponding author
- Poutanen, Kaisa
- Venue
- Nutrition Reviews
- Publisher
- Oxford University Press (OUP)
- Published
- 2011-01
- Volume
- 69
- Issue
- 1
- Pages
- 9-21
- ISSN
- 0029-6643 (ISSN-L)
- OpenAlex
- W2119640819
- Cited by
- 254
- References
- 137
- Citations by year
- 2026: 6 · 2025: 14 · 2024: 9 · 2023: 16 · 2022: 16 · 2021: 18 · 2020: 13 · 2019: 16 · 2018: 14 · 2017: 22 · 2016: 29 · 2015: 14 · 2014: 19 · 2013: 20 · 2012: 23
- FWCI
- 2.54
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Nutrition Reviews (publishedVersion)
- PubMed (publishedVersion)
- Funders
- European Commission (FOOD-CT-2005-514008, FOOD-CT-2005)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Health Sciences › Medicine › Gastroenterology › Gastrointestinal motility and disorders
- Keywords
- dietary fiber, inulin, polydextrose, gut fermentation, bifidogenic effect, laxative effect, serum cholesterol, postprandial blood glucose, soluble dietary fiber, synthetic fibers, biomarkers
- MeSH terms
- Dietary Fiber, Digestive System Physiological Phenomena, Glucans, Humans, Inulin, Solubility
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
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