National Institute for Public Health and the Environment (RIVM), The Netherlands.
Food Chem. 2013 Oct 1;140(3):562-7. doi: 10.1016/j.foodchem.2012.09.029. Epub 2012 Sep 23.
Dietary fibre is a heterogeneous group of components for which several definitions and analytical methods were developed over the past decades, causing confusion among users and producers of dietary fibre data in food composition databases. An overview is given of current definitions and analytical methods. Some of the issues related to maintaining dietary fibre values in food composition databases are discussed. Newly developed AOAC methods (2009.01 or modifications) yield higher dietary fibre values, due to the inclusion of low molecular weight dietary fibre and resistant starch. For food composition databases procedures need to be developed to combine 'classic' and 'new' dietary fibre values since re-analysing all foods on short notice is impossible due to financial restrictions. Standardised value documentation procedures are important to evaluate dietary fibre values from several sources before exchanging and using the data, e.g. for dietary intake research.
膳食纤维是一组异质成分，在过去几十年中已经开发出了多种定义和分析方法，这给食品成分数据库中膳食纤维数据的使用者和生产者带来了困惑。本文概述了当前的定义和分析方法。讨论了一些与在食品成分数据库中维持膳食纤维值相关的问题。由于包括了低分子量膳食纤维和抗性淀粉，新开发的 AOAC 方法（2009.01 或修订版）产生了更高的膳食纤维值。对于食品成分数据库，需要开发程序来结合“经典”和“新”膳食纤维值，因为由于财务限制，不可能在短时间内重新分析所有食物。标准化值文档编制程序对于在交换和使用数据之前评估来自多个来源的膳食纤维值非常重要，例如用于饮食摄入研究。
