by Marcus Flakes

Created on: November 19, 2009

The significance in dietary fibers is the content of grams per serving in the human diet. One major benefit of dietary fibers is the reduction in health risks. While these fibers compliment heart disease for blood cholesterol levels through the gastrointestinal tract; they also help fight type 2 diabetes, digestive disorders, and colon cancer. Moreover, fiber can be helpful in weight management, which most type 2 diabetes patients have to sustain.

Dietary fibers are considered to be polysaccharides found in plant foods that are not digested and absorbed. In addition, it can be referred to as, lignin, which is the part of a plant cell; not a polysaccharide. Scientifically, most fibers are chains of bonded glucose units, linked with a chemical bond. Fibers are much like starch in a sense, because they share the same forms and shapes that are called amylose and amylopectin.

Dietary fibers are a part of the grain food group, which gives a high source of B vitamins, like thiamin, riboflavin, niacin, and folate, as well as minerals that imports iron and copper nutrients. However, most people are unaware of refined fiber products that reduce the amount of dietary fiber in grains. For example, whole grains contain the entire grain, which consist of fiber-rich bran, germs, and endosperms; whereas, refined grains are milled to remove the bran and the germ. Whole grains maintain their nutrients; however, they spoil more quickly and are potentially hazardous foods, PHF. Refined grains have a finer texture with an extended shelf life and they contain less dietary fiber, iron and B vitamins.

Dietary fiber intake among adults in the United States averages about 15 grams. The Institute of Medicine recommends consuming 14 grams of fiber for every 1,000 calories you need. A low consumption rate of dietary fibers is essential to a fiber diet, because of the germ intake. If too much fiber is consumed rapidly a person can experience intestinal discomfort, gas, and diarrhea. It is similar to food borne illness that is caused by germs and bacteria. It is important to drink plenty of fluids when adding fibers to your diet plan.

You may be asking yourself, Why eat fibers, if they have germs that can harm me? Germs in grains, as well as other food groups, are food intoxications and causes food borne illness, which result from the consumption of food containing toxins that are produced by the germ. This is why manufacturers have opted into refined grains, containing less germs and endosperms. Since this is the safest type grain, people must manage their diets applying portion control food safety practices. Remember, all foods have the potential to cause disease if contaminated.

Learn more about this author, Marcus Flakes.
Click here to send this author comments or questions.