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Fiber Research
University of Phoenix
SCI 241
February 4, 2010
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Fiber Research | 2
Essentially, fiber comes from the cell walls and other indigestible components of plants
(Van Horn, 1997). Fiber helps to reduce the risk of cardiovascular disease, and also helps to
regulate digestion within the body. Dietary fiber has a quality that causes the stomach to think
that it is full, which is the reason that many people incorporate it into their diet to assist with
weight loss and maintenance.
Fiber consists of two main classifications, insoluble (meaning that is does not break down
or absorb in water) and soluble (meaning that it can be absorbed and broken down in water).
Most fruits and vegetables contain amounts of both soluble and insoluble fiber, but some are
usually higher in one classification of fiber than the other. Food such as oatmeal, bran, barley,
strawberries, and most citrus fruits contain soluble fiber. Oats have been known to have higher
amounts of soluble fiber than any other grain (Van Horn, 1997). Foods containing insoluble
fiber are along the lines of whole-wheat products, barley, and most other grains. One may also
find insoluble fiber in vegetables including turnips, carrots, cauliflower, and cabbage. Both
types of fiber are beneficial to the human body, but there are differences between the two.
Insoluble fiber helps food travel through the intestines, thereby promoting regularity and
preventing constipation (American Heart Association, 2010). Soluble fiber, on the other hand,
has a binding quality that allows the stomach to absorb sugar more slowly, which can be
beneficial to people who have diabetes and other blood sugar disorders. These binding qualities,
along with the digesting qualities of fiber make it a crucial nutrient to consume in everyone’s
daily diet.
Fiber intake recommendations vary among children and adults. The American Heart
Association recommends that an adult consume approximately 14 grams of fiber for every 1,000

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Fiber Research | 1 ... ... ... ... ... ... Fiber Research University of Phoenix SCI 241 February 4, 2010 name Fiber Research | 2 Essentially, fiber comes from the cell walls and other indigestible components of plants (Van Horn, 1997). Fiber helps to reduce the risk of cardiovascular disease, and also helps to regulate digestion within the body. Dietary fiber has a quality that causes the stomach to think that it is full, which is the reason that many people incorporate it into their diet to assist with weight loss and maintenance. Fiber consists of two main classifications, insoluble (meaning that is does not break down or absorb in water) and soluble (meaning that it can be absorbed and broken down in water). Most fruits and vegetables contain amounts of both soluble and insoluble fiber, but some are usually higher in one classification of fiber than the other. Food such as oatmeal, bran, barley, strawberries, and most citrus fruits contain soluble fiber. Oats have been known to have higher amounts of soluble fiber than any other grain (Van Horn, 1997). Foods containing insoluble fiber are along the lines of whole-wheat products, barley, and most other grains. One may also fi ...
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