Food fibre as an obstacle to energy intake.

Notes: 

whole-foods plant-based dieters consume fewer calories, larger volume, spend more time eating

TitleFood fibre as an obstacle to energy intake.
Publication TypeJournal Article
Year of Publication1973
AuthorsHeaton KW
JournalLancet
Volume2
Issue7843
Pagination1418-21
Date Published1973 Dec 22
ISSN0140-6736
KeywordsAnimals, Body Weight, diet, Dietary Carbohydrates, Energy Metabolism, Feces, Female, Flour, Food, Food-Processing Industry, Humans, Intestinal Absorption, Lignin, Male, Mastication, Nutritional Physiological Phenomena, Obesity, Rats, Salivation, Satiation
Abstract

Food fibre (or unavailable carbohydrate) provides three physiological obstacles to energy intake. (1) It displaces available nutrients from the diet. (2) It requires chewing, which slows down intake, especially of sugars, which, when freed of fibre, are soluble and can be drunk. Chewing also limits intake by promoting the secretion of saliva and gastric juice, which distend the stomach and promote satiety. (3) Fibre reduces the absorptive efficiency of the small intestine. The stripping of fibre, which occurs partially in the milling of white flour and completely in the refining of sugar, removes these obstacles. The refined products have an artificially increased energy/satiety ratio, increased ease of ingestion, and more complete absorption. Thus they are inherently liable to cause excess energy intake. The extreme commonness of obesity in Western countries may be related to the fact that most dietary carbohydrate is refined and fibre-depleted.

Alternate JournalLancet
PubMed ID4128728
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