K. Poutanen, VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 VTT, and University of Kuopio, Department of Clinical Nutrition, Food and Health Research Centre, P.O. Box 1627, FI-70211 Kuopio, Finland, Phone +358-20-722-5192, fax +358-20-722-7071, e-mail Kaisa.Poutanen@vtt.fi
The Science of Gluten-Free Foods and Beverages
Pages 125-128
DOI: https://doi.org/10.1094/9781891127670.014
ISBN: 978-1-891127-67-0
Abstract
Intake of dietary fibre has been inversely associated with the risk of a number of chronic diseases. This has led to recommendations of dietary fibre intake in most national dietary guidelines. Most of the recommendations range from 25 to 35 g of dietary fibre per day, and generally these levels are not reached. Adequate intake of dietary fibre is a specific concern in a gluten-free diet. Cereal foods, in addition to fruit and vegetables, are among the major sources of dietary fibre. Especially foods rich in whole grain and bran are rich in fibre. This poses a challenge for the development of gluten-free cereal foods, because the allowed sources of both natural and added fibre are limited.
