Spiller G A, Shipley E A, Blake J A
CRC Crit Rev Food Sci Nutr. 1978;10(1):31-90. doi: 10.1080/10408397809527244.
Dietary fiber was extensively discussed in an article by G.A. Spiller and R.J. Amen in this journal in 1975 (Volume 7 Issue 1). The progress in this field has been tremendous in the past 2 years. What was an uncertain field in 1975 and what at that time to some investigators still appeared as a hypothesis or fad without much proof has turned into a much more respected part of nutritional sciences. The scientific quality of recent studies on dietary fiber in human nutrition shows a great deal of sophistication and care. Improved analytical methodologies are being used more extensively. Many nutritionists and clinicians have accepted the fact that a reasonable increase in the dietary fiber intake in the U.S. and U.K would be advisable. In this article, the possible beneficial effects of dietary fiber on health, the possible harmful side effects, and the food science aspects are carefully discussed after an update on chemistry, analytical procedures, and nomenclature. Undoubtedly, dietary fiber has found a new niche in the sciences of nutrition, medicine, epidemiology, and foods.
1975年，G.A. 斯皮勒和R.J. 阿门在本期刊上发表的一篇文章中对膳食纤维进行了广泛讨论（第7卷第1期）。在过去两年里，该领域取得了巨大进展。1975年时还不确定的领域，以及当时对一些研究人员来说仍像是没有太多证据支持的假说或潮流的东西，如今已成为营养科学中更受尊重的一部分。近期关于膳食纤维在人类营养方面的研究，其科学质量展现出了高度的复杂性和严谨性。改进后的分析方法得到了更广泛的应用。许多营养学家和临床医生已经接受了这样一个事实，即在美国和英国，适度增加膳食纤维摄入量是可取的。在本文中，在对膳食纤维的化学、分析方法和命名法进行更新之后，仔细讨论了膳食纤维对健康可能产生的有益影响、可能的有害副作用以及食品科学方面的问题。毫无疑问，膳食纤维在营养、医学、流行病学和食品科学领域已找到了新的定位。
