{"id":17523,"date":"2021-07-13T02:16:00","date_gmt":"2021-07-13T06:16:00","guid":{"rendered":"https:\/\/caloriecontrol.org\/a-deep-dive-into-the-newly-approved-dietary-fibers\/"},"modified":"2021-07-13T15:39:44","modified_gmt":"2021-07-13T19:39:44","slug":"a-deep-dive-into-the-newly-approved-dietary-fibers","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/a-deep-dive-into-the-newly-approved-dietary-fibers\/","title":{"rendered":"A Deep Dive into the Newly Approved Dietary Fibers"},"content":{"rendered":"<p>Fiber has recently received increased recognition as a vital component of a healthy diet, and with good reason.<\/p>\n<p>\u201cFiber has many beneficial effects including lowering cholesterol, reducing blood sugar levels and decreasing risk of heart disease,\u201d says Dr. Keri Peterson, an internal medicine specialist who focuses on preventing, diagnosing, and treating adult health concerns. \u201cFiber also aids in weight management by promoting regular bowel movements and providing a feeling a fullness that reduces our appetite.\u201d<\/p>\n<p>Approval as a dietary fiber requires compliance with the U.S. Food and Drug Administration (FDA)\u2019s evidence-based definition. This states that dietary fiber declared on the updated Nutrition Facts label can include \u201ccertain naturally-occurring fibers that are \u2018intrinsic and intact\u2019 in plants, as well as seven other added isolated or synthetic fibers that are well-recognized by the scientific community as having physiological benefits.\u201d<\/p>\n<p>In June 2018, the FDA announced that an additional eight non-digestible carbohydrates (NDCs) now meet its definition of the term. A ninth was added to the list in March 2019 and a tenth was added to the list in January 2020. These declarations were based on careful <a href=\"https:\/\/www.fda.gov\/media\/113659\/download\">review <\/a>of the scientific evidence supporting the beneficial physiological effects of these ingredients. This evidence was supplied and demonstrated by manufacturers, public comments, and the FDA\u2019s independent evaluation of available literature.<\/p>\n<p>The new guidance, <a href=\"https:\/\/www.fda.gov\/regulatory-information\/search-fda-guidance-documents\/guidance-industry-declaration-certain-isolated-or-synthetic-non-digestible-carbohydrates-dietary\">The Declaration of Certain Isolated or Synthetic Non-Digestible Carbohydrates as Dietary Fiber on Nutrition and Supplement Facts Labels<\/a>, allows these fibers to be counted in the calculation of total fiber per serving for declaration on the Nutrition Fact Label, as well as the Supplement Facts label.\u00a0 Non-digestible carbohydrates that do not meet the <a href=\"https:\/\/caloriecontrol.org\/authoritative-statements-lcs\/\">regulatory<\/a> definition of \u201cdietary fiber\u201d at this time can still be used in foods and declared as part of the amount of total carbohydrate on the package.<\/p>\n<h4><em><strong>Some of the fibers meeting the FDA Dietary Fiber Definition <\/strong>include:<\/em><\/h4>\n<h4><strong>Mixed plant cell wall fibers<\/strong><\/h4>\n<p><strong><em>Definition <\/em><\/strong><br \/>\nIngredients containing two or more of the following plant cell wall fibers in varying proportions: cellulose; pectin; lignin; beta-glucan; and arabinoxylan.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nThese fibers may include variable amounts of vitamins, minerals, and macronutrients, beneficial to heart health and blood glucose and insulin levels depending on the methods that may be used for isolating and extracting the fiber.<\/p>\n<p><strong><em>Source<\/em><\/strong><br \/>\nExamples include apple fiber, bamboo fiber, barley fiber, carrot fiber, citrus fiber, cocoa fiber, and corn fiber.<\/p>\n<h4><strong>Arabinoxylan<\/strong><\/h4>\n<p><strong><em>Definition <\/em><\/strong><br \/>\nA predominant non-digestible carbohydrate found in the alkali soluble fraction of psyllium husk.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nMay help lower blood glucose\/insulin levels.<\/p>\n<p><strong><em>Source<\/em><\/strong><br \/>\nA major component of the cell walls of cereal grains.<\/p>\n<h4><strong>Alginate<\/strong><\/h4>\n<p><strong><em>Definition<\/em><\/strong><br \/>\nA soluble fiber composed of \u03b2-1,4-D-mannuronic acid and \u03b1-1,4-L-guluronic acid organized in homopolymeric compounds of either mannuronate or guluronate, or as heteropolymeric compounds, expressed as mannuronic acid to guluronic acid ratio.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nBeneficial physiological effect on post-prandial glucose levels.<\/p>\n<p><strong><em>Source<\/em><\/strong><br \/>\nAlginate is extracted from brown seaweeds as the calcium, magnesium, and sodium salts of alginic acid of various species, (e.g., <em>Ascophyllum<\/em>, <em>Durvillaea<\/em>, <em>Ecklonia<\/em>, <em>Laminaria<\/em>, <em>Lessonia<\/em>, <em>Macrocystis <\/em>and <em>Sargassum<\/em>)<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nOften used toimprove the texture of salad dressings, yogurts, and jellies.<\/p>\n<h4><strong>Inulin and inulin-type fructans<\/strong><\/h4>\n<p>Definition<br \/>\nA naturally occurring polysaccharide that belongs to a class of carbohydrates known as fructans. Common names used to identify inulin and inulin-type fructans as an ingredient include inulin, chicory root extract, chicory root, chicory root fiber, inulin from chicory, chicory vegetable fiber, fructooligosaccharide, and oligofructose.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nSeveral inulin-type fructans demonstrated a beneficial physiological effect on absorption of calcium and bone mineral density.<\/p>\n<p><strong><em>Source<\/em><\/strong><br \/>\nExtracted from numerous plant products, many of which typically are not consumed as part of the U.S. diet (e.g., chicory root, agave, jicama, Yacon root and Jerusalem artichoke).<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nUsed as a bulking agent\/fat replacement in foods, such as candy bars, yogurt, cheese and ice cream.<\/p>\n<h4><strong>High amylose starch (resistant starch 2)<\/strong><\/h4>\n<p><strong><em>Definition<\/em><\/strong><br \/>\nUncooked native starch that is comprised primarily of 1,4 glycosidic links that are inaccessible to enzymes.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nReduction in reducing post-meal insulin levels.<\/p>\n<p><strong><em>Source<\/em><\/strong><br \/>\nHigh amylose starch can be found in products such as raw green bananas, raw potatoes, and uncooked high amylose maize\/corn and potato starch.<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nIt is found as a supplement and in products such as legumes, oats, cornmeal, rice and potatoes.<\/p>\n<h4><strong>Galactooligosaccharide (GOS)<\/strong><\/h4>\n<p><strong><em>Definition<\/em><\/strong><br \/>\nOligosaccharides of varying lengths (typically between 2-8 saccharide units) including various linkages of galactose (e.g., \u03b2-(1-4), \u03b2-(1-6) galactose) and a terminal glucose. GOS is a prebiotic.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nMay increase the absorption of calcium.<\/p>\n<p><strong><em>Source <\/em><\/strong><br \/>\nGOS is produced by the enzymatic treatment of lactose.\u00a0 It can be found naturally in various foods, including asparagus, garlic, tomato, and banana.<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nUsed to improve the texture of foods and as a bulking agent. Foods that have high GOS levels are red kidney beans, chickpeas, baked beans, split peas, cashews, pistachios, and hummus dip. Drinks that have soymilk made out of soybeans.<\/p>\n<h4><strong>Polydextrose<\/strong><\/h4>\n<p><strong><em>Definition<\/em><\/strong><br \/>\nSynthetic and partially metabolizable water-soluble polymer primarily consists of D-glucose, and is partially-fermented in the colon.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nMay aid in the reduction of caloric intake.<\/p>\n<p><strong><em>Source <\/em><\/strong><br \/>\nA synthetic polymer of glucose<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nPolydextrose can be added to foods as in non-sweat baked goods, dairy products, ice creams, breakfast cereals, nutritional beverages, fruit spreads, fillings, chicken nuggets, burgers, surimi, chewing gums, and infant formulas as a bulking agent, formulation aid, humectant, and texturizer.<\/p>\n<h4><strong>Resistant maltodextrin\/dextrin<\/strong><\/h4>\n<p><strong><em>Definition<\/em><\/strong><br \/>\nA glucose oligosaccharide.\u00a0 Common names used to identify resistant maltodextrin as an ingredient include soluble corn fiber, resistant dextrin, resistant wheat dextrin, soluble wheat fiber, and wheat dextrin.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nMay help strengthen bones, and increase calcium absorption and body retention. This ingredient also has a low glycemic response, and can therefore be used in foods intended to elicit a lower glucose and insulin response after meals.<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nUsed for fiber enrichment of a <a href=\"https:\/\/www.medicalnewstoday.com\/articles\/312572.php#1\">variety of foods cereals, baked goods, candy, dairy products, frozen\u00a0foods, carbonated beverages, and flavored water<\/a>.\u00a0 It is often used for sugar and calorie reduction, and can be used in hot beverages, baking, or cooking.<\/p>\n<h4><strong>Cross linked phosphorylated RS4<\/strong><\/h4>\n<p><em><strong>Definition<\/strong><\/em><br \/>\nResistant (wheat) starch<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nMay help reduce post-prandial insulin levels<\/p>\n<p><strong><em>Source<\/em><\/strong><br \/>\nCan be produced from any starch, including wheat, normal corn, high-amylose corn, potato, tapioca, oat, and banana that is treated with sodium trimetaphosphate (a cross-linking agent) and sodium tripolyphosphate (a substituting agent).<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nFlour-based food items, yogurt, salad dressings, sandwich spreads, sweet goods, sauces, confections and frozen desserts.<\/p>\n<h4><strong>Glucomannan<\/strong><\/h4>\n<p><em><strong>Definition<\/strong><\/em><br \/>\nA natural, water-soluble dietary fiber extracted from the roots of the elephant yam.<\/p>\n<p><strong><em>Benefits<\/em><\/strong><br \/>\nMay help treat constipation, control sugar levels in diabetes and reduce cholesterol levels.<\/p>\n<p><strong><em>Source<\/em><\/strong><br \/>\nIt is comprised 40% by dry weight of the roots, or corm, of the konjac plant.<\/p>\n<p><strong><em>Products<\/em><\/strong><br \/>\nUsed as a human food additive and a dietary supplement for humans and animals.<\/p>\n<p><!--EndFragment--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fiber has recently received increased recognition as a vital component of a healthy diet, and with good reason. \u201cFiber has many beneficial effects including lowering cholesterol, reducing blood sugar levels and decreasing risk of heart disease,\u201d says Dr. Keri Peterson, an internal medicine specialist who focuses on preventing, diagnosing, and treating adult health concerns. \u201cFiber [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":848,"comment_status":"close","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23,6],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - 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