ライフサイエンスコーパス: dietary fiber

1 gar and an increase, due to biomass loss, in dietary fiber.

2 ypes cause distinctly different responses to dietary fiber.

3 nic mucosal barrier, even in the presence of dietary fiber.

4 al grain types for some nutrients, including dietary fiber.

5 d them as an excellent source of protein and dietary fiber.

6 nched glucose polymer, utilized as a soluble dietary fiber.

7 long-chain powdered cellulose as a source of dietary fiber.

8 cer risk were observed for glycemic index or dietary fiber.

9 olites generated by intestinal microbes from dietary fiber.

10 on and satiety in mediating these actions of dietary fiber.

11 less saturated fat and cholesterol and more dietary fiber.

12 intakes of whole grains, refined grains, and dietary fiber.

13 tinal microbiota through the fermentation of dietary fiber.

14 decreased the content of free flavanols and dietary fiber.

15 e water binding capacity and the presence of dietary fiber.

16 tocopherols, tocotrienols, phytosterols and dietary fiber.

17 out the burden of fermenting bulky masses of dietary fiber.

18 inal bacteria resulting from fermentation of dietary fiber.

19 tocopherols, tocotrienols, phytosterols, and dietary fibers.

20 ding complex dietary compounds, particularly dietary fibers.

21 orter times were found with incorporation of dietary fibers.

22 f the cookie dough with the incorporation of dietary fibers.

23 ere 0.79 (0.43-1.44; P trend, .41) for total dietary fiber, 0.51 (0.29-0.89; P trend, .01) for fiber

24 ntained considerable amounts of fructans and dietary fiber (15.4+/-0.2gand3.2+/-0.8g/100gfresh weight

25 ources of functional nutrients such as total dietary fiber (17.3-20.4%), fructans (4.1-7.2%), total p

26 ed with participants who had increased total dietary fiber (21% compared with -4%; P = 0.02).

27 age), proteins (18.9g.100g(-1), on average), dietary fiber (35.3g.100g(-1), on average), vitamin E (8

28 They contain significant amounts of total dietary fibers (41.69%) and antioxidants as polyphenols

29 ncourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of

30 e (77-763 mg), lignin (0-90 mg), and unknown dietary fiber (5-6 g).

31 Total dietary fiber (5.22 g/100 g) was significantly higher th

32 .2 +/- 0.08 to 176.3 +/- 0.84 mg GAE/100 g), dietary fiber (7.08 +/- 0.01 to 16.6 +/- 0.03%) and ash

33 rotein (9.1-15.7g), total fat (4.0-7.6g) and dietary fiber (8.8-14.1g).

34 saturated fat, sodium, total carbohydrates, dietary fiber, added sugars, protein, vitamin A, vitamin

35 this issue of Cell, Desai et al. compare how dietary fiber affects the gut microbiota and susceptibil

36 5.89% protein, 13.72% fat, 3.52% ash, 16.74% dietary fiber and 61% carbohydrates.

37 ty and quality of carbohydrates in the diet; dietary fiber and added sugar are components of GL.

38 ies, as well as total, insoluble and soluble dietary fiber and beta-glucans of sorghum flour samples

39 ich can be used to enrich products providing dietary fiber and bioactive compounds, as well as antiox

40 el is an agroindustrial by-product source of dietary fiber and bioactive compounds.

41 ies, supports an inverse association between dietary fiber and endometrial cancer, additional populat

42 sition of the novel flour with high protein, dietary fiber and fat content results in a unique combin

43 Such diets are high in dietary fiber and fermentable substrate (ie, nondigestib

44 matory drugs, and those with lower intake of dietary fiber and folate.

45 ody mass index but was positively related to dietary fiber and inversely related to beverages, sugars

46 We investigated the relation between total dietary fiber and its main food sources (vegetables, fru

47 Energy intake, dietary fiber and lipid proportions, animal body weight

48 dded advantage of significantly higher total dietary fiber and lower phytate content.

49 Dietary fiber and magnesium intakes increased in the who

50 SH13R and CSV18R cultivars which are rich in dietary fiber and minerals.

51 ours have potential to be used as sources of dietary fiber and natural antioxidants in food.

52 ation of pequi peel as a potential source of dietary fiber and natural antioxidants.

53 The dietary fiber and phenolics suppressed retrogradation.

54 relative abundance, we show that decreasing dietary fiber and plant content are associated with the

55 er solubility, reducing sugar content, total dietary fiber and proportion of high molecular weight fi

56 associations between total carbohydrates or dietary fiber and prostate cancer.

57 ned associations between long-term intake of dietary fiber and risk of incident CD or UC.

58 In this article, we demonstrate that dietary fiber and short chain fatty acids (SCFAs) induce

59 udies on effects of growth, quality of life, dietary fiber and symptoms, which may coexist with const

60 . intestinalis is a primary degrader of this dietary fiber and that this metabolic capacity could be

61 confidence intervals (CIs) for quintiles of dietary fiber and whole grain intake.

62 a number of epidemiologic studies have found dietary fiber and whole grains to be inversely associate

63 Diets rich in dietary fiber and, particularly, fiber from vegetables m

64 products flours were evaluated as sources of dietary fibers and natural antioxidants.

65 s with stars (eg, less added sugars and more dietary fiber) and fewer no-star, high-sugar, low-fiber

66 s of prudent diets (rich in whole grains and dietary fiber) and Western diets (rich in red and proces

67 ausages with increased nutritive properties (dietary fiber) and with some modifications in their tech

68 the associations of GL, total carbohydrates, dietary fiber, and added sugar with fecundability.

69 no- and disaccharides, protein, cholesterol, dietary fiber, and fruit and vegetables.

70 y nutrients including polyphenols, vitamins, dietary fiber, and functional ingredients, such as starc

71 nutrients [carbohydrate, fat, saturated fat, dietary fiber, and glycemic load derived from self-repor

72 nary potassium and intakes of carbohydrates, dietary fiber, and magnesium were associated with lower

73 This review details the major (i.e., starch, dietary fiber, and protein) and minor constituents (i.e.

74 (added sugars, starch, total carbohydrate), dietary fiber, and specific carbohydrate-containing food

75 n of studies involving therapeutic polymers, dietary fibers, and fiber-degrading gut microbes.

76 Prudent diets rich in whole grains and dietary fiber are associated with a lower risk for F nuc

77 igher intakes of total whole grain and total dietary fiber are associated with reduced risk of BC ind

78 e of this novel antioxidant-enriched soluble dietary fiber as a functional food ingredient could pote

79 complement providing a source of sugars and dietary fiber as well as macro- and micronutrients.

80 oller-milling promoted the recovery of total dietary fiber, beta-glucans, phenolic acids and anthocya

81 ces appears to be crucial for the effects of dietary fiber but also quite variable.

82 luidized corn bran is an excellent source of dietary fiber but has not been used to develop high-fibe

83 -chain fatty acids (SCFAs) are produced from dietary fiber by gut bacteria and affect host immune hom

84 sized that OCFAs are produced in humans from dietary fibers by a novel endogenous pathway.In a random

85 fatty acids are processed from indigestible dietary fibers by gut bacteria and have immunomodulatory

86 arbohydrate) or indicators of quality (e.g., dietary fiber) by use of self-report or objective biomar

87 ivity, mediated by SCFAs production from its dietary fiber, by reducing the release of inflammatory m

88 and energy density but positively related to dietary fiber, caffeine, alcohol, and diet quality.

89 nimal and vegetable), carbohydrate, lactose, dietary fiber, calcium, zinc, and sodium] and serum IGF-

90 Moreover, we show that the consumption of dietary fiber can alter the composition of SCFA-producin

91 Spent coffee grounds (SCG), rich in dietary fiber can be fermented by colon microbiota produ

92 Our findings suggest that dietary fiber can play a role in preventing breast cance

93 eds to be developed to better understand how dietary fibers can be used to obtain predicted changes i

94 culated GL, total carbohydrate intake, total dietary fiber, carbohydrate-to-fiber ratio, and added su

95 The low intake of dietary fiber compared to recommended amounts has been r

96 To metabolize both dietary fiber constituent carbohydrates and host glycans

97 Propionate increases with dietary fiber consumption and has been shown to improve

98 Biomarkers of caffeine, citrus, and dietary fiber consumption had strong positive correlatio

99 d quantify the current evidence of a role of dietary fiber consumption in endometrial cancer risk and

100 Mice with low SCFA production due to reduced dietary fiber consumption or microbial insufficiency are

101 Dietary fiber consumption was assessed < or =4 times/cyc

102 Dietary fiber consumption was inversely associated with

103 of bread were rich in carbohydrate, protein, dietary fiber, containing less fat and gluten, and enric

104 , flavonoids (r = -0.72, p < 0.05) and total dietary fiber content (r = -0.84, p < 0.05).

105 with the RS (r = -0.96, p < 0.05) and total dietary fiber content (r = -0.89, p < 0.05) and positive

106 Protein and dietary fiber content increased significantly.

107 Food antioxidant and dietary fiber content modified the inverse association b

108 well as, their humidity, water activity and dietary fiber content were also determined.

109 d an enhancement of the resistant starch and dietary fiber content with the replacement of green bana

110 lecular structure and properties, especially dietary fiber content, of resistant dextrins.

111 itional profile such as gluten free and high dietary fiber content.

112 form size and spherical particles, with high dietary fiber content.

113 in through their low energy density and high dietary fiber content.

114 nder these conditions had protein, lipid and dietary fiber contents of 7.55, 0.97 and 6.12 g 100 g(-1

115 Total dietary fiber contents of WFB and FBSC were 27.5% and 82

116 Dietary fiber contents ranged from 39.8 to 43.3g/100g wi

117 lipid, ash, beta-glucan, total and insoluble dietary fiber contents; and the lowest non-resistant and

118 t: 207 +/- 39 g whole grains plus 40 +/- 5 g dietary fiber/d; refined grain-based diet: 0 g whole gra

119 based diet: 0 g whole grains plus 21 +/- 3 g dietary fiber/d] but were otherwise similar.

120 We show that during chronic or intermittent dietary fiber deficiency, the gut microbiota resorts to

121 Dietary fiber deprivation, together with a fiber-deprive

122 od enables the quantification of most of the dietary fiber (DF) components according to the definitio

123 Dietary fiber (DF) contributes to the energy value of fo

124 s the relationship between the properties of dietary fiber (DF) rich wheat milling by-products and th

125 cromolecule-bound antioxidants were assayed: dietary fiber (DF), protein and lipid-bound antioxidants

126 Dietary fiber (DF), protein and lipid-bound antioxidants

127 The interactions between dietary fiber (DF)-bound antioxidants and free antioxida

128 with varying levels of proof, suggests that dietary fibers (DFs) may exert a protective role against

129 tervention studies have tested the effect of dietary fibers (DFs) on appetite-related outcomes, with

130 to SHS and low levels of certain nutrients (dietary fiber, DHA, or EPA) is greater than would be exp

131 ducation, smoking, total activity, calories, dietary fiber, dietary calcium, height, parity, recent h

132 ed the highest levels of total and insoluble dietary fibers, DPPH scavenging capacity, and free pheno

133 erms (with SHS) of the individual nutrients [dietary fiber, eicosapentaenoic acid (EPA), docosahexaen

134 okies showed considerably higher contents of dietary fiber, especially hemicellulose and insoluble fr

135 the byproducts of microbial fermentation of dietary fibers, exhibit correlative beneficial metabolic

136 centration of macronutrients, moisture, ash, dietary fiber, fatty acids, minerals, carotenoids, vitam

137 fatty acids (SCFAs) are the main products of dietary fiber fermentation and are believed to drive the

138 accharides (NSP) in its cell wall similar to dietary fiber from cereals like oats.

139 al recommended amounts for iron, folate, and dietary fiber from food sources alone.

140 n increased significantly form, 6.7 to 7.9%, dietary fibers from 35.30 to 38.34g/100g, minerals from

141 Compared with consuming <=16 g/d of dietary fiber, FRs for consuming >=25 g/d were 0.99 (95%

142 and intakes of protein, most micronutrients, dietary fiber, fruit, and vegetables.

143 Increases in total dietary fiber (g/1000 kcal) and insoluble fiber (g/1000

144 ommended amounts has been referred to as the dietary fiber gap.

145 Dietary fiber, glycemic index, and glycemic load were no

146 Dietary fibers had a negative effect on iron bioaccessib

147 Dietary fiber has been associated with a reduced risk of

148 Greater intake of dietary fiber has been associated with lower risk of sev

149 Although dietary fiber has been hypothesized to lower risk of bre

150 Increased intake of dietary fiber has been proposed to reduce the risk of in

151 Although dietary fiber has been shown to beneficially reduce estr

152 Higher intakes of whole grains and dietary fiber have been associated with lower risk of in

153 s derived from gut microbial fermentation of dietary fiber have been shown to suppress autoimmunity t

154 Several forms of dietary fiber have been used as complementary or alterna

155 individuals consuming the highest intakes of dietary fiber have reduced risks of incident colorectal

156 s inversely associated with intakes of total dietary fiber [hazard ratio comparing fifth quintile to

157 5% CI: 0.79, 0.90; P-trend < 0.001), but not dietary fiber (HRQ5 vs. Q1: 0.96; 95% CI: 0.88, 1.04; P-

158 were matrix dependent, a positive effect of dietary fiber hydrolysis with X + C was obtained, irresp

159 gation can be controlled using polymers from dietary fiber in a manner that is qualitatively consiste

160 the beneficial effects of gut microbiota and dietary fiber in colon.

161 because of their central roles as sources of dietary fiber in human health and for the generation of

162 of gastrointestinal microbes to digestion of dietary fiber in humans and other mammals has been appre

163 The role of dietary fiber in obesity management remains debatable.

164 te, a bacterial product from fermentation of dietary fiber in the colon, has been implicated in this

165 reat variation in the biological efficacy of dietary fiber in the metabolic syndrome and body weight

166 ly published data question the importance of dietary fiber in the prevention of colonic diverticulosi

167 Since AX is the main component of dietary fiber in wheat foods, the TaGT43_2 and TaGT47_2

168 ge bowel and highlight the potential role of dietary fibers in amelioration of intestinal inflammatio

169 0.15, 0.34; P < 0.0001), but negatively with dietary fiber, including polypentoses (standardized beta

170 Dietary fibers increased gelatinization temperature whil

171 were positively associated with NAFLD, while dietary fiber intake (P trend = 0.003) was inversely ass

172 but not among their counterparts with higher dietary fiber intake (P-trend = 0.9, 0.8, and 0.6, respe

173 models to determine the association between dietary fiber intake and cholesterol through pathways th

174 vational studies have examined the effect of dietary fiber intake and fruit and vegetable consumption

175 type 2 diabetes may therefore also relate to dietary fiber intake and not only dairy fat.

176 We aimed to examine the association between dietary fiber intake and retinal vascular caliber.

177 ce has characterized the association between dietary fiber intake and risk of breast cancer (BC) by m

178 estrogen metabolism, the association between dietary fiber intake and risk of breast cancer by hormon

179 estimate HRs and 95% CIs for whole grain and dietary fiber intake and risk of CRC among 478,994 US ad

180 ospectively evaluate the association between dietary fiber intake and the risk of incident and recurr

181 tudies have examined the association between dietary fiber intake and total mortality, but the result

182 Seven prospective cohort studies of dietary fiber intake and total mortality, including 62,3

183 rend = 0.02) risk among individuals with low dietary fiber intake but not among their counterparts wi

184 the Bacteroidetes:Firmicutes ratio and total dietary fiber intake but not body mass index.

185 ults support current recommendations of high dietary fiber intake for health maintenance.

186 There is strong epidemiologic evidence that dietary fiber intake is protective against overweight an

187 In conclusion, high dietary fiber intake may reduce the risk of total mortal

188 data, this prospective study suggested that dietary fiber intake might modulate the association betw

189 , and testicular) and to investigate whether dietary fiber intake modulated these associations.

190 Small reductions in dietary fiber intake over 1-2 y can have profound effect

191 However, SCFA or dietary fiber intake restores this immune deficiency.

192 The objective was to examine the relation of dietary fiber intake to breast cancer by hormone recepto

193 crobiota in healthy adults with habitual low dietary fiber intake using 16S ribosomal RNA-based appro

194 total mortality for the highest category of dietary fiber intake versus the lowest was 0.77 (95% con

195 ed relative risk for a 10-g/day increment of dietary fiber intake was 0.89 (95% confidence interval:

196 A higher dietary fiber intake was associated with a reduced risk

197 Total dietary fiber intake was associated with a significant 1

198 Elevated total dietary fiber intake was associated with a significantly

199 of breast cancer risk with glycemic index or dietary fiber intake was found.

200 Dietary fiber intake was inversely associated with breas

201 Dietary fiber intake was measured by using a self-report

202 n this large prospective cohort study, total dietary fiber intake was not associated with colorectal

203 The P-interaction between alcohol and dietary fiber intake was statistically significant for p

204 crossover trials, 50 healthy adults with low dietary fiber intake were randomly assigned to receive i

205 We evaluated associations of whole grain and dietary fiber intake with CRC risk in the large NIH-AARP

206 ratified analyses (by sex-specific median of dietary fiber intake), alcohol intake was directly assoc

207 y in caloric intake, dietary protein intake, dietary fiber intake, and micronutrient intake), which w

208 ed in quintiles), based on 4 criteria (total dietary fiber intake, glycemic index, whole grain/total

209 This association may be modulated by dietary fiber intake, which has been shown to decrease s

210 sk of colorectal cancer across categories of dietary fiber intake, with adjustment for potential conf

211 energy-adjusted cumulative average intake of dietary fiber, intake of the highest quintile (median of

212 When comparing persons with dietary fiber intakes in the top tertile with persons wh

213 activity of HT and DHPG was affected by the dietary fiber interaction, this activity was restored wh

214 rent fiber-utilizing bacteria, which ferment dietary fiber into short chain fatty acids (SCFAs) known

215 ients such as calcium, vitamin D, potassium, dietary fiber, iron, and folate, which have been identif

216 Dietary fiber is a term that reflects a heterogeneous gr

217 Dietary fiber is an important food source for members of

218 Dietary fiber is associated with decreased inflammation

219 Dietary fiber is critical to this relationship.

220 BACKGROUND & AIMS: Dietary fiber is implicated as a risk factor for diverti

221 study provides the first known evidence that dietary fiber is independently associated with better lu

222 Here we show that lack of prebiotic dietary fiber leads to the development of a hypertensino

223 te the accepted health benefits of consuming dietary fiber, little is known about the mechanisms by w

224 thway fiber may act or which food sources of dietary fiber may be most beneficial against colorectal

225 Increasing dietary fiber may be of value, but the utility of probio

226 Participants who had decreased total dietary fiber (mean decrease of 3 g . 1000 kcal(-1) x d(

227 and in vivo experiments have suggested that dietary fiber might have beneficial effects on health, r

228 gh concentrations of lipids, proteins, total dietary fiber, minerals and vitamin E.

229 ns, provide an important source of proteins, dietary fibers, minerals and vitamins, as well as such i

230 In contrast, neither total intake of dietary fiber (multivariate HR, 0.82; 95% confidence int

231 Higher intakes of dietary fiber [nondigestible carbohydrates (NDCs)] and t

232 rimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortificati

233 that aggregation is tunable; by feeding mice dietary fibers of different molecular weights, we can co

234 its potential for manipulation by diet (eg, dietary fiber, oligosaccharides, and probiotics) suggest

235 diovascular risk and explores the effects of dietary fiber on gastric sensorimotor function and satie

236 been reported as mediators of the effects of dietary fiber on the metabolic syndrome and obesity.

237 The impact of dietary fiber on the retinal microvasculature is not kno

238 phytate (IP6), iron-binding polyphenols, and dietary fibers on iron bioaccessibility in wheat-red sor

239 example, the gut abounds in polymers such as dietary fibers or administered therapeutics, yet whether

240 ociated with significantly higher intakes of dietary fiber (P = 0.004), vitamin A (P < 0.001), and vi

241 ol use, fruits, vegetables and foods rich in dietary fiber (p-trends < 0.01).

242 distal colon cancer and that this effect of dietary fiber, particularly from cereals and fruit, may

243 he Nurses' Health Study, long-term intake of dietary fiber, particularly from fruit, is associated wi

244 .96 (95% CI: 0.94, 0.98) for intake of total dietary fiber per 5-g daily increment.

245 tritional (moisture, ash, protein, fructans, dietary fibers, phenolic contents and antioxidant activi

246 ttractive nutrients of teff include protein, dietary fiber, polyphenols, and certain minerals.

247 eristics that allowed classification as high dietary fiber powders.

248 Fermentable dietary fibers promote the growth of beneficial bacteria

249 Commensal gut microflora and dietary fiber protect against colonic inflammation and c

250 erated in colon by bacterial fermentation of dietary fiber, protect against colorectal cancer and inf

251 Dietary fiber protects against diabetic nephropathy thro

252 Although dietary fiber provides health benefits, most Western pop

253 Total arabinoxylan (r = -0.53, p < 0.05) and dietary fiber (r = -0.66, p < 0.05) content significantl

254 elated directly (P < 0.0001) with intakes of dietary fiber (r = 0.376) and a biomarker related to who

255 relation of resistant starch (RS) with total dietary fiber (r = 0.85, p < 0.05), phenolics (r = 0.89,

256 nd mucilage respectively), insoluble/soluble dietary fiber ratio (4.3 and 1.79 seeds and mucilage res

257 sign with 4 breads: white-wheat bread low in dietary fiber, rye bread with whole-rye kernels, and 2 w

258 To explore dietary fiber's effect on development of experimental di

259 butyrate and propionate are metabolites from dietary fiber's fermentation by gut microbiota that can

260 rate, generated by bacterial fermentation of dietary fiber, serve as messengers between colonic bacte

261 e of whole grains with the highest intake of dietary fiber showed 28% reduced risk (95% CI: 0.54, 0.9

262 dition of potato peel powders as protein and dietary fiber source on the quality of the dough and the

263 pport the use of SGC in the food industry as dietary fiber source with health benefits.

264 Decreased consumption of dietary fibers, such as cellulose, has been proposed to

265 management of constipation should begin with dietary fiber supplementation and stimulant and/or osmot

266 a systematic approach to study the impact of dietary fiber supplementation on fecal metabolites, bact

267 onveys novel information about the impact of dietary fiber supplementation on the phylogenetic struct

268 y gut microbiota as fermentation products of dietary fiber, support host antibody responses.

269 In this study, sugar alcohols, dietary fibers, syrups and natural sweeteners were used

270 Total dietary fiber (TDF) content of noodles made from rice fl

271 lower intakes of carrots, tossed salads, and dietary fiber than did fully dentate people, and lower s

272 pe fructans (ITFs) are a type of fermentable dietary fiber that can confer beneficial health effects

273 itin has long been considered as a source of dietary fiber that is not digested in the mammalian dige

274 nd saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary

275 ucidated the functional interactions between dietary fiber, the gut microbiota, and the colonic mucus

276 of minerals (Ca, Fe, K, Mg, Mn, Na and Zn), dietary fiber (total, soluble and insoluble), tannins an

277 of cactus pads contributes to the intake of dietary fiber, total phenolic compounds, K, Mg, Mn and C

278 een early varieties were evaluated for their dietary fiber, total starch, rapidly digestible (RDS), s

279 Intake of total dietary fiber was also inversely associated with BC risk

280 Dietary fiber was estimated from country-specific dietar

281 Dietary fiber was inversely associated with risk (for hi

282 This soluble dietary fiber was obtained following digestion simulated

283 Dietary fiber was related to wider retinal arteriolar ca

284 d between 47.06+/-0.01 and 42.15+/-0.03% and dietary fiber was reported highest in CSH14 (9.27+/-0.01

285 the production of flours rich in antioxidant dietary fibers was evaluated.

286 tructural integrity of the cell walls (i.e., dietary fiber), was examined with microscopy.

287 mate chemical composition and iron, zinc and dietary fiber were determined.

288 Associations with dietary fiber were inconsistent.

289 Peach pulp and dietary fiber were incorporated in cookie formulation an

290 luten-free bread was fortified with modified dietary fibers (wheat bran, resistant starch and inulin)

291 Nuts, however, are rich in protein and dietary fiber, which are associated with increased satie

292 ows a substantial increase in well-tolerated dietary fiber, which may in turn improve food-related be

293 high content of total oxalates, tannins and dietary fibers, which reduced calcium bioavailability.

294 an ad libitum New Nordic Diet (NND) high in dietary fiber, whole grain, intrinsic sugars, and starch

295 Also, higher intakes of dietary fiber, whole grains, nonjuice fruit, and vegetab

296 Dietary fiber/whole grain intake was generally associate

297 determine the relationship between intake of dietary fiber/whole grains and the incidence of small in

298 hydrates, glycemic index, glycemic load, and dietary fiber with breast cancer risk and to determine w

299 er, little is known about the association of dietary fiber with specific causes of death other than c

300 communities are influenced by the absence of dietary fiber, with the loss of a characteristic distal