Bernaud Fernanda Sarmento Rolla, Rodrigues Ticiana C
Arq Bras Endocrinol Metabol. 2013 Aug;57(6):397-405. doi: 10.1590/s0004-27302013000600001.
The positive effects of dietary fiber are related, in part, to the fact that a portion of the fermentation of components takes place in the large intestine, which has an impact on the speed of digestion, pH of the colon, and production of by-products with important physiological functions. Individuals with high fiber intake seem to have lower risk of developing coronary artery disease, hypertension, obesity, diabetes, and colon cancer. The increase in fiber intake reduces serum cholesterol, improves blood glucose in patients with diabetes, reduces body weight, and is associated with lower serum ultrasensitive C-reactive protein. Increased fiber intake and intake of more fiber than the currently recommended level (14 g/1,000 kcal) may provide greater health benefits, including reducing low-grade inflammation.
部分成分的发酵在大肠中进行，这对消化速度、结肠pH值以及具有重要生理功能的副产品的产生有影响。高纤维摄入量的个体患冠状动脉疾病、高血压、肥胖症、糖尿病和结肠癌的风险似乎较低。纤维摄入量的增加可降低血清胆固醇，改善糖尿病患者的血糖，减轻体重，并与较低的血清超敏C反应蛋白相关。增加纤维摄入量以及摄入超过当前推荐水平（每1000千卡14克）的更多纤维可能会带来更大的健康益处，包括减轻低度炎症。
