How to Cite
Abstract
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 3-page fact sheet was written by Wendy Dahl, and published by the UF Department of Food Science and Human Nutrition, November 2013.
http://edis.ifas.ufl.edu/fs235
References
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U.S. Food and Drug Administration. Part 101 Food Labeling: Food and Drugs: Subchapter B. Food for Human Consumption, 2013. Retrieved from http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=101
Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids (pp. 339-421). Washington, DC: The National Academies Press, 2005.
Niness, K.R. "Inulin and Oligofructose: What are They?" Journal of Nutrition 129 (1999): 1402S-6S. https://doi.org/10.1093/jn/129.7.1402S
U.S. Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Food Surveys Research Group and U.S. Department of Health and Human Services, Centers for Disease Control and Prevention, National Center for Health Statistics. What We Eat in America, NHANES, 2003-2006
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