Fill Up With New Research on "Functional" Fibers

The Institute of Medicine recommends consuming 14 grams of fiber daily for every 1,000 calories consumed and according to the American Heart Association, most Americans consume only half that, about 15 grams. In response to this, the food industry has begun adding fiber to commonly consumed foods in an effort to offer consumers a wider variety of fiber containing products from which to choose. These new ‘functional’ fibers can be incorporated into a myriad of foods and beverages that people enjoy every day while offering similar health benefits compared to traditional fibers. Such health benefits include reduced calories, reduced glycemic response and contribution to positive digestive health. 

A 2008 study conducted at the University of Toronto found that several of these new fibers produced a low glycemic and insulin response in participants. Glycemic response is the extent to which a specific carbohydrate-containing food raises blood glucose. Slowly or incompletely digested carbohydrates such as pasta or legumes have a low glycemic response (index). In these cases, glucose is released gradually into the blood with a slow and steady increase in blood glucose after eating. Additional studies have shown that functional fibers have beneficial prebiotic effects, meaning they aid in stimulating the growth and activity of beneficial bacteria in the intestine. One such functional fiber found to have these beneficial prebiotic effects is polydextrose. Polydextrose has typically been used as a low calorie bulking agent in foods such as ice cream, hard and chewy candies, nutrition and supplement bars and beverages. Recently, polydextrose has been incorporated into many reduced carbohydrate products, as it has only one calorie per gram compared to typical carbohydrates with four calories per gram. Litesse® polydextrose, for example, has been used to develop reduced-calorie, sugar-free products that are a good source of prebiotic fiber. Polydextrose is resistant to digestion in the small intestine but is partially fermented in the large intestine, contributing beneficial effects consistent with dietary fibers, mentioned above. 

Other functional fibers include inulin and oligofructose. Inulin and oligofructose are natural food ingredients commonly found in foods such as vegetables, wheat, onion, bananas, garlic and chicory. Most of the inulin and oligofructose commercially available is either derived from sucrose or extracted from chicory roots. Inulin and oligofructose each contribute one and a half calories per gram, which allows these ingredients to increase the fiber content of foods while reducing calories. Research has found that Inulin and oligofructose may lower triglyceride and blood cholesterol levels in people with high cholesterol. Dietary and functional fibers have been found to positively impact digestive health as well as blood lipid levels.