Fiber Intake (Page 1 of 3)

Most fibers are polysaccharides chains of sugars just as starch is, but in fibers the sugar units are held together by bonds that human digestive enzymes cannot break. Most fibers pass through the human body without providing energy for its use. Fibers are classified according to how readily they dissolve in water. Insoluble fibers are the tough, fibrous structures of fruits, vegetables, and grains; indigestible food components that do not dissolve in water.

Soluble fibers are indigestible food components that readily dissolve in water and often impart gummy or gel-like characteristics to foods. An example is pectin from fruit used to thicken jellies. Foods containing starch offer additional benefits if fibers come with the starch, as they usually do.

Fibers benefits health in all these ways:

• Promote feeling of fullness because they absorb water and swell.
• Reduce energy consumption by displacing calorie-dense concentrated fats and sweets from the diet while donating little energy. Fiber can help weight control.  
• Prevents constipation, hemorrhoids, and other intestinal problems.
• Help prevent bacterial infection of the appendix (appendicitis).
  
• Are associated with reduced incidence of colon cancer.  
• Stimulate the muscles of the digestive tract so that they retain their health and tone. Prevents diverticulosis.  
• Reduce the risks of heart and artery disease by lowering blood cholesterol.  
• Improves the body's handling of glucose, even in people with diabetes.

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