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The Dietary Fiber (fiber) Terminology Roundtable was organized to address crucial issues concerning current definitions of dietary fiber and the pressing need to resolve inconsistencies and ambiguities in fiber terminology. This publication captures valuable insights and diverse perspectives from a multidisciplinary group of experts who span research areas, including fiber and carbohydrate research in human health, fiber analysis and methodology, and food and nutrition ontology development and application, as well as food composition data and public health. Although health is a critical concern, the use of the word "health" here is directly tied to its intrinsic role in regulatory definitions of dietary fiber. The presentations supported the view of dietary fiber as an essential food component with significant potential to improve health, underscoring the need for clarity in language and communication. Additionally, the concept of a systematic ontological framework was introduced as a highly valuable and most suitable solution to facilitate clear communication about fiber in research, education, healthcare, and industry. As a result, a Dietary Fiber Ontology Working Group has been formed, and the collective expertise within the group will contribute to the creation of an open-access fiber ontology. This effort aims to not only address educational aspects but also support the identification of fiber-related health outcomes and the underlying mechanisms responsible for biological effects.
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http://dx.doi.org/10.1097/NT.0000000000000719 | DOI Listing |
J Sci Food Agric
September 2025
Department of Nutrition and Dietetics, Hamidiye Faculty of Health Sciences, University of Health Sciences, Istanbul, Türkiye.
Background: This study aimed to develop gluten-free bread from chickpea flour by incorporation of varying levels (0 (B-C), 2.5 (B-1), 5 (B-2), and 10 g kg (B-3)) of madımak leaf powder (MLP), and to investigate its effect on physicochemical and bioactive properties, glycemic index, texture, and sensory attributes.
Results: Moisture ranged from 229 (B-3) to 244 g kg (control), while ash content increased with MLP, reaching 47 g kg in B-3 compared to 15.
Transl Anim Sci
August 2025
Department of Animal Science, South Dakota State University, Brookings, SD 57007, USA.
This experiment evaluated the effects of replacing one-third of corn grain in a finishing diet with rye grain (RG) processed using one of three processing methods. Predominately Angus steers (n = 192, initial shrunk BW = 410 ± 20.9 kg) were blocked by source and pen location and assigned to one of four dietary treatments: dry-rolled corn (DRC), unprocessed RG (UNP), dry-rolled RG (DRR) and hammer-milled RG (HMR).
View Article and Find Full Text PDFTransl Anim Sci
August 2025
Department of Animal Science - Texas A&M University, College Station, TX 77843, USA.
This experiment evaluated the effects of supplementing yeast culture ( ) on in situ ruminal degradability, rumen fermentation and microbiota responses of heifers consuming a forage-based diet. Twelve ruminally-cannulated Angus-influenced heifers were ranked by body weight ( 180 ± 4 kg) and assigned to 4 groups of 3 heifers each. Groups were enrolled in a replicated 3 × 3 Latin square design containing 3 periods of 21 d and 14-d washout intervals.
View Article and Find Full Text PDFFood Sci Nutr
September 2025
Panvascular Diseases Research Center, Quzhou People's Hospital The Quzhou Affiliated Hospital of Wenzhou Medical University Quzhou China.
Date fruit ( L.) is a highly nutritious and therapeutic food with substantial potential to improve human health. This review emphasizes the nutritional and therapeutic traits of date fruit, focusing on its role as a functional food and dietary supplement.
View Article and Find Full Text PDFVet World
July 2025
Research Center for Horticulture, National Research and Innovation Agency, Jl. Raya Jakarta-Bogor No.32, Pakansari, Kec. Cibinong, Kabupaten Bogor, West Java 16915, Indonesia.
Background And Aim: Purple sweet potatoes ( var. Ayamurasaki) possess high nutritional potential due to their rich content of amino acids, minerals, and fatty acids. However, their nutritional profile can be further improved through fermentation.
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