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The prevalence of obesity has increased dramatically over the past few decades. Obesity is associated with a number of adverse health outcomes and enormous economic costs, causing it to rank as one of the leading public health issues in the U.S. and Westernized countries (Kuczmarski et al. 1994, Pi-Sunyer 1993). Consequently, research efforts have focused on identifying the key factors contributing to the development of obesity with the goal of devising reasonable strategies that will successfully prevent further weight gain and perhaps induce weight loss.

 

Among the many areas in obesity research, one area has focused on the possible ways in which the composition of the diet may affect food intake regulation and energy balance. Numerous studies have examined the role of dietary fat, protein and carbohydrate on energy intake control, whereas fewer studies have focused on the role of dietary fiber (Barkeling et al. 1990, Burton-Freeman et al. 1997 and 1998, Foltin et al. 1992, Hill and Blundell 1986, Rolls 1995a). The purpose of this paper is to discuss the importance of fiber in the diet as it relates to energy regulation in humans.

 

Fiber: background

Dietary fiber is a term used to describe a variety of plant substances that are resistant to digestion by alimentary enzymes in humans and most animals. Dietary fiber includes a number of nonstarch polysaccharide substances including cellulose, hemicellulose, β-glucans, pectins, mucilages and gums plus the nonpolysaccharide lignin. These fiber components have unique chemical structures and characteristic physical properties (e.g., bulk/volume, viscosity, water-holding capacity, adsorption/binding or fermentability) that determine their subsequent physiologic behavior (Schneeman and Tietyen 1994). In the diets of humans, fiber sources include fruits, vegetables, grain products, legumes, nuts and concentrated plant sources such as oat and wheat bran. The benefits of consuming foods rich in fiber are numerous, ranging from improved large bowel function to slowed digestion and absorption of carbohydrate and fat and reduced risk for certain diseases (Ali et al. 1982, Schneeman and Tietyen 1994). The recommended daily intake of fiber for healthy adults is between 20 and 35 g/d; however, much lower intakes of fiber have been reported (Pilch 1987). The significance of this lower intake of fiber to obesity development is suggested by epidemiologic and cross-sectional studies, indicating that diets low in dietary fiber are associated with increased risk for obesity (Alfieri et al. 1995, Burkitt and Trowell 1975, Van Itallie 1978).