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Frequently Asked Questions
Fibre
Dear
Professor Wahlqvist,
I
would like to gain some information on fibre.
I understand that there are two main forms
of fibre: soluble fibre (which slows the
rate of digestion in the stomach), and insoluble
fibre (which increases the speed of transit
through the digestive tract). I also understand
that both forms of fibre are carbohydrates
which the body cannot fully digest.
Is
it true to say that dietary fibre does not
provide the body with energy? Hence, when
counting carbohydrate grams from a particular
food source, should an athlete like myself,
who carefully controls the macronutrient
intake of each meal, subtract the total
fibre content from the total carbohydrate
content, in order to arrive at the carbohydrate
content of the particular food, which will
be utilised as energy?
To
illustrate an example of my question:-
If
a tin of baked beans contains 15g of fibre
and 56g of carbohydrate, would the usable
(as energy) total amount of carbohydrate
be 41g (i.e. 56-15)?
Sir,
I would appreciate any information that
you can provide me with.
Answer
For
current policy on calculation of the energy
(cal) value of carbohydrate in food, it
is best to refer to the ANZFA
website. With the most contemporary methods
for food analysis, digestible carbohydrate
is assessed seperately to dietary fibre
since they each have methods for their own
analysis.
Dietary fibre may or may not be fermentable
in the large intestine - if it is, it has
an energy (cal) value of about 3cal/gm as
it is turned into short chain fatty acids
by the gut bacteria and these are absorbed
into the circulation where they contribute
to the body fuel supply; if dietary fibre
is not fermented in the large intestine,
it has no energy (cal) value.
You can find more information about this
is my book Food
and Nutrition which you can purchase
in the HEC bookstore, or in Food Facts (of
which I am a co-author), which is free if
you subscribe
to the club.
Wishing
you good health,
Prof. Mark Wahlqvist AO
Last
Updated: October 29, 2001
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