Water-soluble Dietary Fibers and Cardiovascular Diseases: A Comprehensive Review | Chapter 1 | Contemporary Research and Perspectives in Biological Science Vol. 4

The purpose of this study was to critically review the cardio-protective potential of diets and foods rich in soluble fiber. Fibre is found in plant-based food products like rye, wholegrain wheat, fruits, oats, nuts, legumes, and vegetables. Consuming fiber as well as wholegrain foods has been linked to various health benefits such as; a reduced risk of being overweight or obese, a low risk of developing type 2 diabetes, cardiovascular diseases as well as a lesser risk of bowel cancer. The study critically reviewed concepts such as soluble fiber and Cardiovascular Diseases, other benefits of functional Foods in the Hypercholesterolemia Family, Isoflavones, β –glucan, and Fatty Acids. The study adopted the descriptive method in analyzing issues relating to the cardio-protective potentials of diets. The diet must be based on increasing the amount of mono- and polyunsaturated fatty acids, then reducing the consumption of saturated fatty acids, trans fat, and weight loss when required. Physical exercise should be encouraged mainly aerobic exercise, since exercise increases the concentration of HDL-C, reduced concentrations of triglycerides, and aids in weight loss. They emphasized that patients with familial hypercholesterolemia should not start any physical activity without evaluation and accompanied cardiogram. In general, there is a need for more studies on familial hypercholesterolemia. Studies that relate to genetic disease and patient adherence to dietary treatment are unique for checking the concentrations of both total cholesterol, and LDL-C, and possibly to confirm the efficacy of isolated nutritional treatment, i.e. without the need for pharmacological treatment. The study recommended that dietary treatment should be accompanied by a professional nutritionist, for better grip and results to treatment. The dietary intervention alone is not enough to treat familial hypercholesterolemia, but it should always be the first measure implemented.

 

Author (s) Details

Obi Olor Patience
Home Economics, Cross River State College of Education, Akamkpa, P.M.B. 1171, Calabar, Nigeria.

 

James E Archibong
Faculty of Law, University of Calabar, Calabar, Nigeria.

Please see the book here:- https://doi.org/10.9734/bpi/crpbs/v4/2641

Characteristics of Wheat-Hemp and Wheat-Teff Models: Composite Flours| Chapter 7 | Emerging Challenges in Agriculture and Food Science Vol. 5

With two separate Czech commercial wheat flours and bright/dark forms of these non-traditional crops flour, model composites of wheat/hemp and wheat/teff were constructed as 90:10 and 80:20 w/w blends. The insoluble, soluble, and total dietary fibre contents, as well as the Solvent Retention Capacity profile, were all evaluated using analytical techniques. The baking test immediately demonstrated the consumer quality of the evaluated composites. The most essential human food is bakery items. In hemp and teff tests, nutritious flour enrichment resulted in higher protein (about 13.0% to 30% vs. 6%) and fibre levels (approximately 13.0% to 30% vs. 6%). (from approx. 3.3 percent about 50 percent points vs. 30 percent points). The SRC profiles of wheat flour change somewhat between the two standards: sample M, which was qualitatively better, was weakened by hemp flour additions, and sample M1, which was slightly worse, was enhanced by teff flour additions. In baking experiments, the volume of brilliant hemp bread was lowered from 257ml/100 g to 196ml/100 g, while the amount of dark hemp bread grew to 328ml/100 g. The volume of teff-fortified buns varied from 325 to 369 millilitres per 100 grammes, compared to 381 millilitres per 100 grammes for ordinary M1. Due to the spicy flavour and fatty aftertaste, the sensory score of wheat/hemp loaves was lower, but the hay-like by-taste in wheat/teff bread could be tolerated with a 10% increase in the recipe.

Author(s) Details:

Marie Hrušková,
Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.

Ivan Švec,
Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.

Ivana Jurinová,
Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague, Czech Republic.

Please see the link here: https://stm.bookpi.org/ECAFS-V5/article/view/6982