Dietary fibre may decrease obesity and diabetes.

The much publicised global trend in rising levels of obesity and
diabetes has refuelled interest in the dietary intake of the
macronutrients (fat, protein, and carbohydrates) necessary to maintain
the state of normalcy (good health) of an individual. Both scientific
and public attention have focused on the dietary mediation of chronic
health syndromes, either through use of dietary supplements, or a
review of the whole diet situation. Dietary supplements have been used
extensively both as pharmacological supplements, food ingredients, in
processed foods to aid weight control, and the regulation of glucose
control for diabetic patients.

Particular interest has focused on the use of dietary fibres,
especially soluble dietary fibres (such as guar gum, locust bean gum,
and psyllium fibres), resistant starch, and slowly digestible
carbohydrates. These have been shown to alter food structure, texture,
and viscosity, and hence the rate of starch degradation during
digestion.

Research has also illustrated an association between the rate of
carbohydrate degradation during digestion, and the regulation of
postprandial blood sugar and insulin levels. The current paper explores
the potential use of dietary fibres in the treatment of obesity and
diabetes.

Mol Nutr Food Res. 2005 May 30;49(6):560-570 [Epub ahead of print]
Related Articles, Links


Dietary fibre, glycaemic response, and diabetes.

Brennan CS.