A New Method for Calculating Dietary Fiber Content and Determining Appropriate Dietary Fiber Levels in Foods
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Abstract
Calculation of dietary fiber quantity (content or amount) at 100 mL or 100 g, 100 kcal, or the reference amount customarily consumed (RACC) improperly indicates the quantity of dietary fiber for some foods. So, choosing some foods in accordance with those quantities may raise the risk of some chronic diseases. Calculation of dietary fiber quantity and assessment of proper dietary fiber levels in accordance with the Codex Alimentarius Commission (CAC), U.S. Food and Drug Administration (FDA), and the suggested method were accomplished in 8,027 foods. Choosing some foods in accordance with the CAC at 100 g or CAC and FDA at serving (the serving is taken from the RACC) to attain enough dietary fiber overstepped energy necessities and could cause obesity or overweight. Choosing some foods in accordance with the CAC at 100 g or CAC at 100 kcal to attain enough dietary fiber did not fulfill dietary fiber necessities and could cause dietary fiber deficits. Some foods that fulfilled dietary fiber necessities were not proper food options in accordance with the CAC at 100 g to attain enough dietary fiber. In the suggested method, the calculation of dietary fiber quantity and assessment of proper dietary fiber levels in foods are accomplished with consideration of RACCs and the energy quantity of foods. Hence, choosing foods in accordance with the suggested method fulfilled dietary fiber necessities and did not overstep energy necessities.
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2. Institute of Medicine. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington (DC): National Academies Press (US); 2005.
3. Institute of Medicine. Dietary reference intakes: the essential guide to nutrient requirements. Washington (DC): National Academies Press (US); 2006.
4. Bingham S, Cummings JH, McNeil NI. Intakes and sources of dietary fiber in the British population. Am J Clin Nutr 1979;32:1313-9.
5. European Food Safety Authority. Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA J 2010;8:1462.
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7. King DE, Mainous AG, Lambourne CA. Trends in dietary fiber intake in the United States, 1999-2008. J Acad Nutr Diet 2012;112:642–8.
8. McGill CR, Fulgoni VL, Devareddy L. Ten-year trends in fiber and whole grain intakes and food sources for the United States population: National Health and Nutrition Examination Survey 2001–2010. Nutrients 2015;7:1119-30.
9. Reicks M, Jonnalagadda S, Albertson AM, Joshi N. Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. Nut Res 2014;34:226-34.
10. Sardinha AN, Canella DS, Martins APB. Claro RM, Levy RB. Dietary sources of fiber intake in Brazil. Appetite 2014;79:134-8.
11. Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A, Zand E. A new method for calculating calcium content and determining appropriate calcium levels in foods. Food Anal Methods 2022;15:16-25.
12. Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A. A new method for calculating thiamin content and determining appropriate thiamin levels in foods. J Food Compos Anal 2021;104:104188.
13. Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A, Zand E. A new method for calculating copper content and determining appropriate copper levels in foods. Rev Chil Nutr 2021;48:862-73.
14. U.S. Department of Agriculture ARS. USDA National Nutrient Database for Standard Reference, release 28. Washington, DC: U.S. Department of Agriculture ARS, 2016. (Accessed January 1, 2021, at https://www.ars.usda.gov/Services/docs.htm?docid=8964.)
15. U.S. Food and Drug Administration. Reference amounts customarily consumed: list of products for each product category: guidance for industry. Washington, DC: U.S. Food and Drug Administration, 2018. (Accessed January 1, 2021, at https://www.fda.gov/media/102587/download.)
16. Codex Alimentarius Commission. Food labelling, 5th ed. Rome: Food and Agriculture Organization of the United Nations and World Health Organization, 2007.
17. Codex Alimentarius Commission. Guidelines for use of nutrition and health claims (CAC/GL 23-1997 as last amended 2013). Rome: World Health Organization and the Food and Agriculture Organization of the United Nations, 2013. (Accessed January 1, 2021, at http://www.fao.org/ag/humannutrition/32444-09f5545b8abe9a0c3baf01a4502ac36e4.pdf.)
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19. Institute of Medicine. Examination of front-of-package nutrition rating systems and symbols: phase I report. Washington (DC): National Academies Press (US); 2010.
20. Kubra IR, Kumar D, Jagan Mohan Rao L. Emerging trends in microwave processing of spices and herbs. Crit Rev Food Sci Nutr 2016;56:2160-73.
21. Koehler P, Hartmann G, Wieser H, Rychlik M. Changes of folates, dietary fiber, and proteins in wheat as affected by germination. J Agric Food Chem 2007;55:4678-83.
22. McIntosh GH, Whyte J, McArthur R, Nestel PJ. Barley and wheat foods: influence on plasma cholesterol concentrations in hypercholesterolemic men. Am J Clin Nutr 1991;53:1205-9.
23. McIntosh GH, Noakes M, Royle PJ, Foster PR. Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men. Am J Clin Nutr 2003;77:967-74.
24. Rakszegi M, Molnár I, Lovegrove A, Darkó É, Farkas A, Láng L, et al. Addition of Aegilops U and M chromosomes affects protein and dietary fiber content of wholemeal wheat flour. Front Plant Sci 2017;8:1529.
25. Surampudi P, Enkhmaa B, Anuurad E, Berglund L. Lipid lowering with soluble dietary fiber. Curr Atheroscler Rep 2016;18:75.
26. Manthey FA, Hareland GA, Huseby DJ. Soluble and insoluble dietary fiber content and composition in oat. Cereal Chem 1999;76:417-20.
27. Balch PA. Prescription for dietary wellness: using foods to heal. Second ed. New York: Avery Publishing/Penguin Publishing Group; 2003.
28. Dongowski G, Huth M, Gebhardt E, Flamme W. Dietary fiber-rich barley products beneficially affect the intestinal tract of rats. J Nutr 2002;132:3704-14.
29. Bayram M, Öner MD. Bulgur milling using roller, double disc and vertical disc mills. J Food Eng 2007;79:181-7.
30. Bondia-Pons I, Aura AM, Vuorela S, Kolehmainen M, Mykkänen H, Poutanen K. Rye phenolics in nutrition and health. J Cereal Sci 2009;49:323-36.
31. Karppinen S, Myllymäki O, Forssell P, Poutanen K. Fructan content of rye and rye products. Cereal Chem 2003;80:168-71.
32. Bahadoran Z, Mirmiran P. Potential properties of legumes as important functional foods for management of type 2 diabetes: a short review. Int J Nutr Food Sci 2015;4:6-9.
33. Khan AR, Alam S, Ali S, Bibi S, Khalil IA. Dietary fiber profile of food legumes. Sarhad J Agric 2007;23:763-6.
34. Eashwarage IS, Herath HMT, Gunathilake KGT. Dietary fibre, resistant starch and in-vitro starch digestibility of selected elevencommonly consumed legumes (mung bean, cowpea, soybean and horse gram) in Sri Lanka. Res J Chem Sci 2017;7:27-33.
35. Kan L, Nie S, Hu J, Wang S, Cui SW, Li Y, et al. Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars. Food Chem Toxicol 2017;108:467-77.
36. Elleuch M, Bedigian D, Zitoun A. Sesame (Sesamum indicum L.) seeds in food, nutrition, and health. In: Preedy VR, Watson RR, Patel VB, Eds. Nuts and seeds in health and disease prevention. London: Academic Press/Elsevier; 2011:1029-36.
37. Hwang SH, Sung CJ, Kim JI. Analysis of dietary fiber content of common Korean foods. J Korean Soc Food Nutr 1995;24:396-403.
38. Charoensiddhi S, Anprung P. Bioactive compounds and volatile compounds of Thai bael fruit (Aegle marmelos (L.) Correa) as a valuable source for functional food ingredients. Int Food Res J 2008;15:287-95.
39. Sultana RS, Bari MA. Effect of different plant growth regulators on direct regeneration of watermelon (Citrulus lanatus Thumb.). Plant Tissue Cult 2003;13:173-7.
40. Bajpai VK, Kim NH, Kim JE, Kim K, Kang SC. Protective effect of heat-treated cucumber (Cucumis sativus L.) juice on alcohol detoxification in experimental rats. Pak J Pharm Sci 2016;29:1005-9.
41. Kang SM, Radhakrishnan R, You YH, Khan AL, Park JM, Lee SM, et al. Cucumber performance is improved by inoculation with plant growth-promoting microorganisms. Acta Agric Scand B Soil Plant Sci 2015;65:36-44.
42. Kapusta-Duch J, Leszcyñska T, Borczak B. Influence of packages on nutritional quality of pickled chilled stored cucumbers. Ecol Chem Eng A 2016;23:357-71.
43. Sarwar M, Amjad M, Ayyub CM. Alleviation of salt stress in cucumber (Cucumis sativus) through seed priming with triacontanol. Int J Agric Biol 2017;19:771-8.
2. Institute of Medicine. Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. Washington (DC): National Academies Press (US); 2005.
3. Institute of Medicine. Dietary reference intakes: the essential guide to nutrient requirements. Washington (DC): National Academies Press (US); 2006.
4. Bingham S, Cummings JH, McNeil NI. Intakes and sources of dietary fiber in the British population. Am J Clin Nutr 1979;32:1313-9.
5. European Food Safety Authority. Scientific opinion on dietary reference values for carbohydrates and dietary fibre. EFSA J 2010;8:1462.
6. U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans, 8th ed. Washington, DC: U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2015. (Accessed January 1, 2021, at https://www.dietaryguidelines.gov/sites/default/files/2019-05/2015-2020_Dietary_Guidelines.pdf.)
7. King DE, Mainous AG, Lambourne CA. Trends in dietary fiber intake in the United States, 1999-2008. J Acad Nutr Diet 2012;112:642–8.
8. McGill CR, Fulgoni VL, Devareddy L. Ten-year trends in fiber and whole grain intakes and food sources for the United States population: National Health and Nutrition Examination Survey 2001–2010. Nutrients 2015;7:1119-30.
9. Reicks M, Jonnalagadda S, Albertson AM, Joshi N. Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010. Nut Res 2014;34:226-34.
10. Sardinha AN, Canella DS, Martins APB. Claro RM, Levy RB. Dietary sources of fiber intake in Brazil. Appetite 2014;79:134-8.
11. Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A, Zand E. A new method for calculating calcium content and determining appropriate calcium levels in foods. Food Anal Methods 2022;15:16-25.
12. Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A. A new method for calculating thiamin content and determining appropriate thiamin levels in foods. J Food Compos Anal 2021;104:104188.
13. Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A, Zand E. A new method for calculating copper content and determining appropriate copper levels in foods. Rev Chil Nutr 2021;48:862-73.
14. U.S. Department of Agriculture ARS. USDA National Nutrient Database for Standard Reference, release 28. Washington, DC: U.S. Department of Agriculture ARS, 2016. (Accessed January 1, 2021, at https://www.ars.usda.gov/Services/docs.htm?docid=8964.)
15. U.S. Food and Drug Administration. Reference amounts customarily consumed: list of products for each product category: guidance for industry. Washington, DC: U.S. Food and Drug Administration, 2018. (Accessed January 1, 2021, at https://www.fda.gov/media/102587/download.)
16. Codex Alimentarius Commission. Food labelling, 5th ed. Rome: Food and Agriculture Organization of the United Nations and World Health Organization, 2007.
17. Codex Alimentarius Commission. Guidelines for use of nutrition and health claims (CAC/GL 23-1997 as last amended 2013). Rome: World Health Organization and the Food and Agriculture Organization of the United Nations, 2013. (Accessed January 1, 2021, at http://www.fao.org/ag/humannutrition/32444-09f5545b8abe9a0c3baf01a4502ac36e4.pdf.)
18. Codex Alimentarius Commission. Guidelines on nutrition labelling (CAC/GL 2-1985 as last amended 2017). Rome: World Health Organization and the Food and Agriculture Organization of the United Nations, 2017. (Accessed January 1, 2021, at http://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B2-1985%252FCXG_002e.pdf.)
19. Institute of Medicine. Examination of front-of-package nutrition rating systems and symbols: phase I report. Washington (DC): National Academies Press (US); 2010.
20. Kubra IR, Kumar D, Jagan Mohan Rao L. Emerging trends in microwave processing of spices and herbs. Crit Rev Food Sci Nutr 2016;56:2160-73.
21. Koehler P, Hartmann G, Wieser H, Rychlik M. Changes of folates, dietary fiber, and proteins in wheat as affected by germination. J Agric Food Chem 2007;55:4678-83.
22. McIntosh GH, Whyte J, McArthur R, Nestel PJ. Barley and wheat foods: influence on plasma cholesterol concentrations in hypercholesterolemic men. Am J Clin Nutr 1991;53:1205-9.
23. McIntosh GH, Noakes M, Royle PJ, Foster PR. Whole-grain rye and wheat foods and markers of bowel health in overweight middle-aged men. Am J Clin Nutr 2003;77:967-74.
24. Rakszegi M, Molnár I, Lovegrove A, Darkó É, Farkas A, Láng L, et al. Addition of Aegilops U and M chromosomes affects protein and dietary fiber content of wholemeal wheat flour. Front Plant Sci 2017;8:1529.
25. Surampudi P, Enkhmaa B, Anuurad E, Berglund L. Lipid lowering with soluble dietary fiber. Curr Atheroscler Rep 2016;18:75.
26. Manthey FA, Hareland GA, Huseby DJ. Soluble and insoluble dietary fiber content and composition in oat. Cereal Chem 1999;76:417-20.
27. Balch PA. Prescription for dietary wellness: using foods to heal. Second ed. New York: Avery Publishing/Penguin Publishing Group; 2003.
28. Dongowski G, Huth M, Gebhardt E, Flamme W. Dietary fiber-rich barley products beneficially affect the intestinal tract of rats. J Nutr 2002;132:3704-14.
29. Bayram M, Öner MD. Bulgur milling using roller, double disc and vertical disc mills. J Food Eng 2007;79:181-7.
30. Bondia-Pons I, Aura AM, Vuorela S, Kolehmainen M, Mykkänen H, Poutanen K. Rye phenolics in nutrition and health. J Cereal Sci 2009;49:323-36.
31. Karppinen S, Myllymäki O, Forssell P, Poutanen K. Fructan content of rye and rye products. Cereal Chem 2003;80:168-71.
32. Bahadoran Z, Mirmiran P. Potential properties of legumes as important functional foods for management of type 2 diabetes: a short review. Int J Nutr Food Sci 2015;4:6-9.
33. Khan AR, Alam S, Ali S, Bibi S, Khalil IA. Dietary fiber profile of food legumes. Sarhad J Agric 2007;23:763-6.
34. Eashwarage IS, Herath HMT, Gunathilake KGT. Dietary fibre, resistant starch and in-vitro starch digestibility of selected elevencommonly consumed legumes (mung bean, cowpea, soybean and horse gram) in Sri Lanka. Res J Chem Sci 2017;7:27-33.
35. Kan L, Nie S, Hu J, Wang S, Cui SW, Li Y, et al. Nutrients, phytochemicals and antioxidant activities of 26 kidney bean cultivars. Food Chem Toxicol 2017;108:467-77.
36. Elleuch M, Bedigian D, Zitoun A. Sesame (Sesamum indicum L.) seeds in food, nutrition, and health. In: Preedy VR, Watson RR, Patel VB, Eds. Nuts and seeds in health and disease prevention. London: Academic Press/Elsevier; 2011:1029-36.
37. Hwang SH, Sung CJ, Kim JI. Analysis of dietary fiber content of common Korean foods. J Korean Soc Food Nutr 1995;24:396-403.
38. Charoensiddhi S, Anprung P. Bioactive compounds and volatile compounds of Thai bael fruit (Aegle marmelos (L.) Correa) as a valuable source for functional food ingredients. Int Food Res J 2008;15:287-95.
39. Sultana RS, Bari MA. Effect of different plant growth regulators on direct regeneration of watermelon (Citrulus lanatus Thumb.). Plant Tissue Cult 2003;13:173-7.
40. Bajpai VK, Kim NH, Kim JE, Kim K, Kang SC. Protective effect of heat-treated cucumber (Cucumis sativus L.) juice on alcohol detoxification in experimental rats. Pak J Pharm Sci 2016;29:1005-9.
41. Kang SM, Radhakrishnan R, You YH, Khan AL, Park JM, Lee SM, et al. Cucumber performance is improved by inoculation with plant growth-promoting microorganisms. Acta Agric Scand B Soil Plant Sci 2015;65:36-44.
42. Kapusta-Duch J, Leszcyñska T, Borczak B. Influence of packages on nutritional quality of pickled chilled stored cucumbers. Ecol Chem Eng A 2016;23:357-71.
43. Sarwar M, Amjad M, Ayyub CM. Alleviation of salt stress in cucumber (Cucumis sativus) through seed priming with triacontanol. Int J Agric Biol 2017;19:771-8.
| Files | ||
| Issue | Vol 61 No 1 (2023) | |
| Section | Original Article(s) | |
| DOI | https://doi.org/10.18502/acta.v61i1.12123 | |
| Keywords | ||
| Dietary fiber deficiency Adequate dietary fiber Dietary fiber-rich foods Dietary fiber-poor foods Obesity Overweight | ||
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
How to Cite
1.
Forouzesh A, Forouzesh F, Samadi Foroushani S, Forouzesh A. A New Method for Calculating Dietary Fiber Content and Determining Appropriate Dietary Fiber Levels in Foods. Acta Med Iran. 2023;61(1):26-35.
