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Abstract
La fibra en los alimentos consiste de carbohidratos que no pueden ser digeridos. Aunque muchos alimentos naturalmente contienen fibra, hay ingredientes altos en fibra que comúnmente se añaden a los alimentos para aumentar el contenido de fibra. Los ingredientes con fibra se pueden adicionar por razones funcionales o de salud.
This 3-page fact sheet is the Spanish-language version of FSHN13-11/FS235: Shopping for Health: Foods with Added Fiber, written by Wendy J. Dahl, and published by the UF Department of Food Science and Human Nutrition, October 2014. (Photo: iStock/Thinkstock.com)
FSHN14-09s/FS255: De compras para la salud: Alimentos con fibra añadida (ufl.edu)
References
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U.S. Food and Drug Administration. 2013. "Part 101 Food Labeling: Food and Drugs: Subchapter B. Food for Human Consumption." http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=101
Institute of Medicine, Food and Nutrition Board. 2005. Dietary Reference Intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids, 339-421. Washington, DC: The National Academies Press.
Niness, K. R. 1999. "Inulin and Oligofructose: What are They?" Journal of Nutrition 129:1402S-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. 2006. What We Eat in America, NHANES, 2003-2006.