Articles

Here you will find information on upcoming meetings related to dietary fiber, perspectives from leading authorities, and peer reviewed articles. These files are available only as portable document format (PDF) files for which you will need the free Adobe Acrobat Reader to view.

Cereal Foods World 44(2):74

Full-Text Article:
Publication No. W-1999-0119-01C

Editorial: Defining Dietary Fiber. Dennis Gordon (1), North Dakota State University, Fargo, ND. (1) Chair, AACC International Committee to Define Dietary Fiber. Copyright © 1999 American Association of Cereal Chemists, Inc.

Certain dietary polysaccharides and oligosaccharides have the physiological activity we normally attribute to dietary fiber, but do not precipitate in 78% alcohol (as required by the de facto definition of dietary fiber). Should they be included in our definition of the term? This editorial provides a look at this and other questions left un-answered by the current physiological and chemical definitions of dietary fiber.

Cereal Foods World 44(5):336

Full-Text Article:
Publication No. W-1999-0426-01O

Editorial: Defining Dietary Fiber: A Progress Report. Dennis Gordon (1), North Dakota State University, Fargo, ND. (1) Chair, AACC International Committee to Define Dietary Fiber. Copyright © 1999 American Association of Cereal Chemists, Inc.

How should synthetic polymers be considered in any new and updated definition of dietary fiber? Is dietary fiber only obtained from edible plant cells? Dennis Gordon announces a series of summer meetings to examine questions not addressed by the current definitions of dietary fiber, with the goal of working toward a revised, consensus definition.

Cereal Foods World 41(2):85-86

Full-text article:
Publication no. W-1996-0122-02O

Analytical Implications of the Classification of Resistant Starch as Dietary Fiber. J. A. Delcour and R. C. Eerlingen. Copyright 1996 by the American Association of Cereal Chemists, Inc.

Because enzyme resistant starch has a reduced caloric content and is characterized by physiological effects that make it comparable to dietary fiber, it is logical to ask whether or not it should be included in the analytical figures for dietary fiber. This article points out some of the consequences of inclusion or exclusion of resistant starch as part of dietary fiber for the analysis of the latter.

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