Fibers
Dietary fiber includes the nondigestible carbohydrates. These may be either water soluble or water insoluble. Both have nutritional significance.
The water insoluble group that includes wheat products and wheat bran is believed to reduce chances of colon cancer by increasing bulk and diluting the effect of secondary bile acids.
The water-soluble fibers such as those found in the brans of some cereals (e.g., oats and rice) and in pectin are believed to lower the levels of serum cholesterol by binding with bile acids and causing removal of cholesterol in the feces.
While claims may be made for cholesterol-level-lowering properties of brans from different grains (e.g., the bran from oats and the bran from the psyllium seed, which have much higher amounts of bran than that of other grains), the more productive course for trying to control cholesterol levels is to limit the consumption of foods that are high in cholesterol and high in fats.
The consumptions of fiber is recommended, although not to excess. It appears that excessive amounts of dietary fiber may interfere with the retention of minerals required by the body.
Fibers
Nutrition is a science, a field of knowledge composed of organized facts. The study includes in areas, such as clinical nutrition, community nutrition, public health and food policy and food science. Nutrition too is a science of how the body use food. Nutrition is life. The science of nutrition helps us improve our food choices by identifying the amounts of nutrients we need, the best food sources of those nutrients, and the other components in foods that may be helpful or harmful.
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