Nutrients 2016, 8(3), 130; doi:10.3390/nu8030130
Effects of Cereal, Fruit and Vegetable Fibers on Human Fecal Weight and Transit Time: A Comprehensive Review of Intervention Trials
1
De Vries Nutrition Solutions, Inc., 7213 CE Grossel, The Netherlands
2
Kellogg Company, Battle Creek, MI 49015, USA
3
Department of Clinical and Experimental Medicine, 3000 Leuven, Belgium
*
Author to whom correspondence should be addressed.
Received: 31 December 2015 / Revised: 22 January 2016 / Accepted: 16 February 2016 / Published: 2 March 2016
Abstract
Cereal fibers are known to increase fecal weight and speed transit time, but far less data are available on the effects of fruits and vegetable fibers on regularity. This study provides a comprehensive review of the impact of these three fiber sources on regularity in healthy humans. We identified English-language intervention studies on dietary fibers and regularity and performed weighted linear regression analyses for fecal weight and transit time. Cereal and vegetable fiber groups had comparable effects on fecal weight; both contributed to it more than fruit fibers. Less fermentable fibers increased fecal weight to a greater degree than more fermentable fibers. Dietary fiber did not change transit time in those with an initial time of <48 h. In those with an initial transit time ≥48 h, transit time was reduced by approximately 30 min per gram of cereal, fruit or vegetable fibers, regardless of fermentability. Cereal fibers have been studied more than any other kind in relation to regularity. This is the first comprehensive review comparing the effects of the three major food sources of fiber on bowel function and regularity since 1993. View Full-TextKeywords:
dietary fibers; regularity; bowel function; cereal fiber; vegetable fiber; fruit fiber; fermentation; transit time; fecal weight
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de Vries, J.; Birkett, A.; Hulshof, T.; Verbeke, K.; Gibes, K. Effects of Cereal, Fruit and Vegetable Fibers on Human Fecal Weight and Transit Time: A Comprehensive Review of Intervention Trials. Nutrients 2016, 8, 130.
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