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The Acceptability and Health Benefits of Prebiotic Fibers

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Delivering Health Benefits Through Prebiotic Fibers: Recent Advances and Unanswered Questions
Session 105
Tuesday, July 19, 1:15–2:45 p.m.
Room S504abc

This session will describe the current science related to the impact of prebiotic fibers on intestinal microbiota and human health. The speakers will discuss whether food products with added prebiotics differ significantly from whole food sources that contain fermentable dietary fiber. In addition, they will explain how prebiotics have been shown to provide health benefits including improved digestive functions (e.g., bowel regularity); positive modulation of immunity, including anti-inflammatory effects; generation of beneficial microbial metabolites, such as pathogen inhibitors; improved markers of insulin resistance and lipid metabolism; and enhanced absorption of certain dietary minerals such as calcium.

Additionally, the speakers will detail the types of foods and ingredients that contribute to the prebiotic effect and how they can effectively be incorporated into appealing products for the marketplace. Given that the vast majority of the U.S. population does not meet dietary recommendations for fiber-containing foods such as fruits, vegetables, and whole grains, the speakers will discuss whether adding prebiotics through functional foods might help increase the consumer’s acceptability and intake. In addition, the speakers will ponder whether the consumer will accept added isolated, modified, and/or synthetic sources of prebiotics as compared to those occurring naturally in foods?

Presented by Dennis T. Gordon, David M. Klurfeld, and Alexandra Kazaks.


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