Recommendations for characterization and reporting of dietary fibers in nutrition research

Kaisa S. Poutanen, Susana Fiszman, Cyril F.M. Marsaux, Saara P. Pentikäinen, Robert E. Steinert, David J. Mela

Research output: Contribution to journalArticleScientificpeer-review

1 Citation (Scopus)

Abstract

Dietary fiber (DF) comprises a wide range of naturally occurring and modified materials with substantial variations in physical and chemical properties and potential physiologic effects. Although nutrition studies testing the effects of DF usually provide extensive detail on the physiologic responses, many still fail to adequately report the type and properties of the DF itself. This weakens the ability to directly replicate and compare studies and to establish structure-function relations. We outline the factors that affect DF functionality and provide 4 overarching recommendations for the characterization and reporting of DF preparations and DF-containing foods in nutrition research. These relate to 1) undertaking characterization methods that reflect the study hypothesis; 2) adequate reporting of DF source, quantity, and composition; 3) measurement of DF rheological properties; and 4) estimation of the DF fermentation rate and extent. Importantly, the food matrix of the test products should also be considered, because this can influence DF functionality and hence the apparent DF efficacy for health-relevant outcomes. Finally, we point out differences in DF functionality to be considered in acute and longer-term trials, the need to design the control treatment according to the research question, and the importance of reporting the amount and type of DF in the background diet.

Original languageEnglish
Pages (from-to)437-444
Number of pages8
JournalAmerican Journal of Clinical Nutrition
Volume108
Issue number3
DOIs
Publication statusPublished - 1 Sep 2018
MoE publication typeNot Eligible

Fingerprint

Dietary Fiber
Research
Food
Fermentation

Keywords

  • dietary fiber properties
  • fermentability
  • food matrix
  • gelling
  • molecular weight
  • viscosity

Cite this

Poutanen, Kaisa S. ; Fiszman, Susana ; Marsaux, Cyril F.M. ; Pentikäinen, Saara P. ; Steinert, Robert E. ; Mela, David J. / Recommendations for characterization and reporting of dietary fibers in nutrition research. In: American Journal of Clinical Nutrition. 2018 ; Vol. 108, No. 3. pp. 437-444.
@article{e103450ff4a04935894ad91f15d444f3,
title = "Recommendations for characterization and reporting of dietary fibers in nutrition research",
abstract = "Dietary fiber (DF) comprises a wide range of naturally occurring and modified materials with substantial variations in physical and chemical properties and potential physiologic effects. Although nutrition studies testing the effects of DF usually provide extensive detail on the physiologic responses, many still fail to adequately report the type and properties of the DF itself. This weakens the ability to directly replicate and compare studies and to establish structure-function relations. We outline the factors that affect DF functionality and provide 4 overarching recommendations for the characterization and reporting of DF preparations and DF-containing foods in nutrition research. These relate to 1) undertaking characterization methods that reflect the study hypothesis; 2) adequate reporting of DF source, quantity, and composition; 3) measurement of DF rheological properties; and 4) estimation of the DF fermentation rate and extent. Importantly, the food matrix of the test products should also be considered, because this can influence DF functionality and hence the apparent DF efficacy for health-relevant outcomes. Finally, we point out differences in DF functionality to be considered in acute and longer-term trials, the need to design the control treatment according to the research question, and the importance of reporting the amount and type of DF in the background diet.",
keywords = "dietary fiber properties, fermentability, food matrix, gelling, molecular weight, viscosity",
author = "Poutanen, {Kaisa S.} and Susana Fiszman and Marsaux, {Cyril F.M.} and Pentik{\"a}inen, {Saara P.} and Steinert, {Robert E.} and Mela, {David J.}",
year = "2018",
month = "9",
day = "1",
doi = "10.1093/ajcn/nqy095",
language = "English",
volume = "108",
pages = "437--444",
journal = "The American journal of clinical nutrition",
issn = "0002-9165",
publisher = "American Society for Nutrition",
number = "3",

}

Recommendations for characterization and reporting of dietary fibers in nutrition research. / Poutanen, Kaisa S.; Fiszman, Susana; Marsaux, Cyril F.M.; Pentikäinen, Saara P.; Steinert, Robert E.; Mela, David J.

In: American Journal of Clinical Nutrition, Vol. 108, No. 3, 01.09.2018, p. 437-444.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Recommendations for characterization and reporting of dietary fibers in nutrition research

AU - Poutanen, Kaisa S.

AU - Fiszman, Susana

AU - Marsaux, Cyril F.M.

AU - Pentikäinen, Saara P.

AU - Steinert, Robert E.

AU - Mela, David J.

PY - 2018/9/1

Y1 - 2018/9/1

N2 - Dietary fiber (DF) comprises a wide range of naturally occurring and modified materials with substantial variations in physical and chemical properties and potential physiologic effects. Although nutrition studies testing the effects of DF usually provide extensive detail on the physiologic responses, many still fail to adequately report the type and properties of the DF itself. This weakens the ability to directly replicate and compare studies and to establish structure-function relations. We outline the factors that affect DF functionality and provide 4 overarching recommendations for the characterization and reporting of DF preparations and DF-containing foods in nutrition research. These relate to 1) undertaking characterization methods that reflect the study hypothesis; 2) adequate reporting of DF source, quantity, and composition; 3) measurement of DF rheological properties; and 4) estimation of the DF fermentation rate and extent. Importantly, the food matrix of the test products should also be considered, because this can influence DF functionality and hence the apparent DF efficacy for health-relevant outcomes. Finally, we point out differences in DF functionality to be considered in acute and longer-term trials, the need to design the control treatment according to the research question, and the importance of reporting the amount and type of DF in the background diet.

AB - Dietary fiber (DF) comprises a wide range of naturally occurring and modified materials with substantial variations in physical and chemical properties and potential physiologic effects. Although nutrition studies testing the effects of DF usually provide extensive detail on the physiologic responses, many still fail to adequately report the type and properties of the DF itself. This weakens the ability to directly replicate and compare studies and to establish structure-function relations. We outline the factors that affect DF functionality and provide 4 overarching recommendations for the characterization and reporting of DF preparations and DF-containing foods in nutrition research. These relate to 1) undertaking characterization methods that reflect the study hypothesis; 2) adequate reporting of DF source, quantity, and composition; 3) measurement of DF rheological properties; and 4) estimation of the DF fermentation rate and extent. Importantly, the food matrix of the test products should also be considered, because this can influence DF functionality and hence the apparent DF efficacy for health-relevant outcomes. Finally, we point out differences in DF functionality to be considered in acute and longer-term trials, the need to design the control treatment according to the research question, and the importance of reporting the amount and type of DF in the background diet.

KW - dietary fiber properties

KW - fermentability

KW - food matrix

KW - gelling

KW - molecular weight

KW - viscosity

UR - http://www.scopus.com/inward/record.url?scp=85054166296&partnerID=8YFLogxK

U2 - 10.1093/ajcn/nqy095

DO - 10.1093/ajcn/nqy095

M3 - Article

AN - SCOPUS:85054166296

VL - 108

SP - 437

EP - 444

JO - The American journal of clinical nutrition

JF - The American journal of clinical nutrition

SN - 0002-9165

IS - 3

ER -