The Importance of Whole Grains and Dietary Fibre
Cereals are the most important source of
dietary fibre in the Nordic diet. The fibre in cereals is located mainly in the outer
layers of the kernel, particularly in the bran. Rye is of special importance in
contributing dietary fibre, because it is generally consumed as whole grain products, and has
a high dietary fibre content in the starchy endosperm.
Improved diet can help unlock the door to
good health. People who lead a healthy lifestyle also pay attention to their nutritional
habits. Good nutrition means adequately nourishing the body by choosing a variety of foods
low in fat, salt and sugar and high in carbohydrates, especially starch and dietary fibre.
Mortality is significantly lower in people consuming whole grain products
(Andersson et al. 2000, Slavin 2003).
In today's world people are increasingly aware of what they eat. As the level of education
and the overall well-being of people increase, public awareness of the relationship
between diet and health also grows. Knowledge of the nutritional content of foods
increases among ordinary people. This leads to improved attitudes towards healthier eating
habits. It can be expected that in the future people will make food choices based on what
is beneficial for their health and well-being.
Whole grains are universally recommended as an integral part of the diet. Whole grains are
an important source of nutrients that are in short supply in our diet, including
digestible carbohydrates, dietary fibre, resistant starch, trace minerals, certain
vitamins, and other compounds of interest in disease prevention, including phytoestrogens and antioxidants
Physiological Effects of the Dietary Fibre Complex
||Mechanism of Action
||Potential Health Effect
||Requires more chewing.
Increases the secretion of saliva.
|Protects against dental caries.
Keeps gums healthy.
||Increases the secretion of saliva and gastric juice.
Decreases the rate of evacuation of stomach contents into small intestine >>
prolongs the feeling of satiety.
|Enhances satiety >> prevents overeating and
||Shortens intestinal transit time.
Dilutes harmful substances.
Beneficial for the bacterial population in the large intestine.
Interrupts the enterohepatic circulation of estrogens, reducing estrogen levels
Decreases risk of breast and colon cancer.
Alters bile acid metabolism in the gut in a favorable way.
||Inhibits the absorption of dietary cholesterol.
Increases the release of bile acids into the intestine
Influences the plasma triglyceride levels and blood clotting properties
|Lowers blood cholesterol levels.
Decreases the risk of heart disease and gallstones.
||Slows down the absorption of carbohydrates.
||Stabilizes blood glucose levels, especially in diabetic
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