Fiber

Jennifer Hillan, R. Elaine Turner, and Wendy J. Dahl

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Wendy J. Dahl

A UF/IFAS numbered Fact Sheet.

Wendy Dahl andNancy J. Gal

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Linda B. Bobroff andLinda B. Bobroff
Other Contacts: Wendy Dahl andKarla P. Shelnutt

A UF/IFAS numbered Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Wendy Dahl

A UF/IFAS numbered peer reviewed Fact Sheet. in support of UF/IFAS Extension program: Nutrition and Food Systems

Rebecca M. Mendes, Ana I. Matheu, Isabella M. Vigre, Rebecca M. Mendes, Jeanette Andrade, andJuan E. Andrade Laborde

Starch is a type of complex carbohydrate considered an integral part of diets around the world. While it is best known for providing energy, its source and structure can influence other health outcomes. This publication explains the benefits of resistant starch (RS), a type of starch that acts like dietary fiber and supports diets aimed at reducing the risk of chronic diseases. This publication is intended for Extension educators and nutrition professionals interested in understanding how different types of starch affect digestion and health.

Wendy J. Dahl

This article provides answers to common questions about fiber supplements.

Wendy J. Dahl

Fiber in foods consists of carbohydrates that cannot be digested. Although many foods naturally contain fiber, high-fiber ingredients are commonly added to foods to increase their fiber content. Fiber ingredients may be added to foods for health or functional reasons. This article, written by Wendy J. Dahl, discusses which foods have fiber added and the possible health effects. Published by the UF/IFAS Food Science and Human Nutrition Department; 3 pages.