Humans cannot digest these fibres as we do not have the enzymes to digest them. Based on solubility, these dietary fibres are classified as soluble fibres and insoluble fibres. As the name suggests insoluble fibres are insoluble in water and are poorly fermentable or non-fermentable fibres.
Dietary fibres are extensively studied as they help in regulation of physiological functions such as lowering of blood cholesterol, improvements in gastrointestinal mobility, stimulation of bacterial metabolic activity, and can do a lot to support gut health. These fibres improve growth and activity of beneficial bacteria in the human digestive tract by acting as food for intestinal microflora, an activity termed as prebiotic.
The sources of dietary fibres are cereals, legumes, fruits, and vegetables. Both fibres are present in different concentration in various foods. In general, Insoluble fibres are more abundant in foods as compared to soluble fibre. They generally constitute one-third or two-thirds of total dietary fibre. Insoluble fibres are mainly present in the outer shell of seeds, grains, fruits, and vegetables.
HOW ARE INSOLUBLE FIBRES DIFFERENT FROM SOLUBLE
FIBRES
Both types, soluble and insoluble have different actions and influence on normal gut activity. Apart from the difference in solubility there are many others which are classified in the following table
CONSUMPTION OF INSOLUBLE FIBRES IN INDIA
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