During the month of September visited our country Sungsoo Dr. Choo who has a long track record in nutrition research specialist in fiber. Buenos Aires participated in the symposium on functional foods. Among others, holds the title of Ph.D. in food chemistry, has written several books and essays on nutrition.

He currently serves as assistant professor in the School of Public Health at the University of Michigan and coordinates the nutrition program at Kellogg Company. fibers

Nutrition as a science was developed mainly during the second half of this century and despite its constant evolution there is still confusion about what constitutes a healthy diet. The concept of including fiber in our diets actually took importance over the past twenty-five years. Before she was considered an inert element lacking in relevance, but experimental and epidemiological observations drastically changed this view. It is now accepted each day with greater emphasis than is possible to design diets that help prevent disease. Fiber is the part of plant foods that pass through the intestinal tract without being digested.

Why fibers are not digested in the intestinal tract of man?
Because the molecular structures of various fibers (hemicellulose, cellulose, pectins, mucilages, etc.) are unique and can not be digested by our digestive enzymes.

The enzymes produced by salivary glands, pancreas and intestine have unfolded molecules as a function of protein, carbohydrates and fats and have specificity to act on certain structures. This fact that was never awarded importance was the subject of studies in the seventies in which fiber intake linked to cancer and cardiovascular disease and who achieved a great discovery to test the hypothesis that fiber plays a role very important in preventing cardiovascular disease and certain types of cancer.

It has been shown that wheat bran is important for its function and laxative agent in preventing colon and breast cancers. While oat bran and psyllium prevent cardiovascular disease.

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Unfortunately in many countries, including Argentina, the daily fiber intake does not meet the fifteen grams. We are well below the recommended values. From three to eighteen recommended intake of fiber is calculated by adding five to the age, for example, a six-year-old needs only eleven grams of fiber.

The proportion of fiber foods require more chewing time. Does it contribute to profitability this?
Having to chew longer and because of the ability to absorb much more water and increase its volume, fiber contributes to feelings of satiety. In addition, the Chewing stimulates saliva production which helps in the digestive process.

This is a good example of that increasing dietary fiber can achieve weight control. Fiber also may help lower blood cholesterol levels and control blood sugar.

What is the mechanism by which some fiber help prevent cardiovascular disease?
In the gastrointestinal tract fibers bind to bile acids and cholesterol by preventing its reabsorption and thus increasing its excretion. In this way diminishes the pool of endogenous cholesterol and blood levels fall. The fibers cleanse the body helping to eliminate bacteria, toxins and saturated fats.

How does a diet high in fiber changes the bacterial flora in the gut?
Epidemiologic observations show that when consumption prevails a mixed diet in which foods of animal origin constitute a major proportion, develops a variety of species of Bacteroides and Gram-negative bacteria, unlike what happens in diets high fiber. Anaerobic bacteria act on bile acids and cholesterol generating products that can take action to degrade carcinogenic or co-carcinogenic. The flora is varied fiber decreases the amount of potential cancer-causing substances in the colon.

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