Nutritional evaluation of the dietary fibre: The quality of dietary fibre determination - methods in vivo and vitro

Abstract

The health effects of dietary fibre in civilisation disease prevention are predominantly dependent on soluble fibre fermentation and the amount of insoluble fibre. The article reviews available methods for nutritional quality assessment of dietary fibre in vivo and in vitro.

A suitable and non-invasive methodological approach is the determination of hydrogen and methane concentration in expired breath.

Keywords

• dietary fibre
• anaerobic fermentation
• breath tests