Abstract

CALIZAYA-MAMANI, Ulises Gonzalo; SOTELO-MENDEZ, Alejandrina Honorata  and  CHIRE-FAJARDO, Gabriela Cristina. Dietary fiber, an important physicochemical component: a Peruvian case. RTQ [online]. 2023, vol.43, n.3, pp. 676-701.  Epub Oct 30, 2023. ISSN 2224-6185.

ABSTRACT

Life in big cities brings with it an unbalanced diet with minimal dietary fiber consumption, Peruvian population consume bread, rice, potatoes and noodles consequently an increase in comorbidities. The objectives were: to know the dietary fiber and its physiological effects in humans, to relate dietary fiber with the intestinal microbiota; as well unit operations as, and to know Peruvian foods with a high content of dietary fiber. Sources of scientific information from papers and technical documents were used. The results were: dietary fiber is a set of carbohydrate polymers with ten or more monomeric units that are not hydrolysable by endogenous enzymes in the small intestine; the physiological effects are: improvements in intestinal health, glycemic control, cholesterol reduction, and others; it is related to the intestinal microbiota because it ferments dietary fiber to produce compounds that are easily assimilated by humans. It also promotes the growth and balance of the intestinal microbiota, which is related to immunity. Peruvian foods with high dietary fiber content are: Andean grains, cereals, fruits, vegetables, and seeds that go through few unit operations, such as: washed, conditioned and packed. A nutritional education about dietary fiber is promoted by academia.

Keywords : healthy eating; comorbidities; fruits; andean grains; resistant oligosaccharides.

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