Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health - PubMed Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2020 Oct 5;12(10):3045.
doi: 10.3390/nu12103045.

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nirmala Prasadi V P  1 , Iris J Joye  1
Affiliations
Review

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Nirmala Prasadi V P et al. Nutrients. .

Abstract

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

Keywords: cereals; chronic diseases; dietary fibre; pseudo-cereals.

PubMed Disclaimer

Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Wheat grain structure [21].
Figure 2
Figure 2
Structure of arabinoxylan [62].
Figure 3
Figure 3
Molecular structure of cereal β-glucan [68].
Figure 4
Figure 4
Cross and longitudinal section of amaranth seed [76].
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

See all "Cited by" articles

References

    1. Barrett E.M., Foster S.I., Beck E.J. Whole grain and high-fibre grain foods: How do knowledge, perceptions and attitudes affect food choice? Appetite. 2020;149 doi: 10.1016/j.appet.2020.104630. - DOI - PubMed
    1. Reynolds A., Mann J., Cummings J., Winter N., Mete E., Te Morenga L. Carbohydrate quality and human health: A series of systematic reviews and meta-analyses. Lancet. 2019;393:434–445. doi: 10.1016/S0140-6736(18)31809-9. - DOI - PubMed
    1. He M., Van Dam R.M., Rimm E., Hu F.B., Qi L. Response to letter regarding article, whole-grain, cereal fiber, bran, and germ intake and the risks of all-cause and cardiovascular disease-specific mortality among women with type 2 diabetes mellitus. Circulation. 2011;123 doi: 10.1161/CIRCULATIONAHA.110.984955. - DOI - PubMed
    1. Barrett E.M., Batterham M.J., Ray S., Beck E.J. Whole grain, bran and cereal fibre consumption and CVD: A systematic review. Br. J. Nutr. 2019;121:914–937. doi: 10.1017/S000711451900031X. - DOI - PubMed
    1. van der Kamp J.W., Poutanen K., Seal C.J., Richardson D.P. Definitions. Cereals & Grains Association; 2019. [(accessed on 17 September 2020)]. Whole grain. Available online: https://www.cerealsgrains.org/initiatives/definitions/Pages/WholeGrain.aspx.