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February 23, 2010: 09:04 AM EST
In two new review studies published by the Institute of Food Technologists, researchers from India and Columbia delve into the global sources and applications of soluble dietary fiber as well as its many potential health benefits. In the Indian study, researchers discuss major soluble fibers such as oat fiber, barley, wheat, and resistant starch found in whole grains, produce, and beans, most of which can be incorporated into a wide variety of beverages, bakery goods, dairy products, and fruit- and vegetable-based products. The Columbian study discusses fiber as a functional food for reducing cholesterol, achieving gastrointestinal health, improving insulin response for diabetics, etc.
R. Chawla and G.R. Patil; M. Viuda-Martos, M.C. L´opez-Marcos, et al., "Soluble Dietary Fiber; Role of Fiber in Cardiovascular Diseases", Comprehensive Reviews in Food Science and Food Safety, February 23, 2010, © Institute of Food Technologists
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