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Article: Fiber byproduct adds value.(r&d applications)
- Article from:
- Prepared Foods
- Article date:
- September 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Consumption of dietary fiber may assist in reduced risk of certain cancers, particularly of the digestive tract, as well as reduced risk of diabetes, heart disease and obesity. This may be partly due to the slowing effect of higher-fiber foods on the rate of stomach emptying. As a result, sugar absorption is slowed after a meal, when there is a decreased glucose spike in the blood, thereby possibly reducing insulin requirements. Fiber also reduces the absorption of calories from fat, as well as cholesterol. Dietary fiber additionally helps reduce constipation, hemorrhoids and diverticulitis.
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