Influence of dietary fiber on inflammatory bowel disease and colon cancer: Importance of fermentation pattern

被引：94
作者：
Rose, Devin J.
DeMeo, Mark T.
Keshavarzian, Ali
Hamaker, Bruce R.
机构：
[1] Purdue Univ, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47907 USA
[2] Purdue Univ, Dept Food Sci, W Lafayette, IN 47907 USA
[3] Rush Univ, Div Digest Dis & Nutr, Chicago, IL 60612 USA
来源：
NUTRITION REVIEWS | 2007年 / 65卷 / 02期
关键词：
butyrate; Crohn's disease; microbiota; short chain fatty-acids; ulcerative colitis;
D O I：
10.1301/nr.2007.feb.51-62
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
The benefits of dietary fiber on inflammatory bowel disease may be related to the fermentative production of butyrate in the colon, which appears to decrease the inflammatory response. The benefits of dietary fiber against colon cancer may be related to both fermentative and non-fermentative processes, although poorly fermentable fibers appear more influential. Dietary fiber fermentation profiles are important in determining optimal fibers for colonic health, and may be a function of structure, processing conditions, and other food components. A greater understanding of the relationships between fermentation rate and dietary fiber structure would allow for development of dietary fibers for optimum colonic health.
引用
收藏
页码：51 / 62
页数：12
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