The article "Effects of Dietary Fiber and Its Components on Metabolic Health" by James M. Lattimer and Mark D. Haub reviews the potential health benefits of dietary fiber and whole grains, which are rich in bioactive components such as resistant starches, vitamins, minerals, phytochemicals, and antioxidants. Epidemiological and clinical studies have shown that increased intake of dietary fiber and whole grains is associated with a reduced risk of obesity, type 2 diabetes, cancer, and cardiovascular disease (CVD). The authors define dietary fiber as the edible parts of plants or similar carbohydrates that are resistant to digestion and absorption in the small intestine. They discuss the different fractions of dietary fiber, including arabinoxylan, inulin, pectin, bran, cellulose, β-glucan, and resistant starch, and explore their potential health benefits. The mechanisms behind the reported effects of dietary fiber on metabolic health are not fully established but are speculated to involve changes in intestinal viscosity, nutrient absorption, rate of passage, production of short-chain fatty acids, and gut hormones. The article examines the most up-to-date data on the effects of dietary fiber and its components on metabolic health, focusing on nutrient absorption, postprandial glycemia, insulin sensitivity, caloric density, and satiety. The authors also review the proposed health benefits of dietary fiber, including its role in weight management, diabetes prevention, and CVD reduction. They discuss the inverse relationship between dietary fiber intake and the risk of obesity, type 2 diabetes, and CVD, and the mechanisms behind these effects. The article highlights the importance of soluble and insoluble fiber in these health benefits and the role of specific components like arabinoxylan, inulin, β-glucan, pectin, bran, cellulose, and resistant starch. Overall, the article provides a comprehensive overview of the current understanding of the health benefits of dietary fiber and its components, emphasizing the need for further research to optimize their use in preventing and managing metabolic disorders.The article "Effects of Dietary Fiber and Its Components on Metabolic Health" by James M. Lattimer and Mark D. Haub reviews the potential health benefits of dietary fiber and whole grains, which are rich in bioactive components such as resistant starches, vitamins, minerals, phytochemicals, and antioxidants. Epidemiological and clinical studies have shown that increased intake of dietary fiber and whole grains is associated with a reduced risk of obesity, type 2 diabetes, cancer, and cardiovascular disease (CVD). The authors define dietary fiber as the edible parts of plants or similar carbohydrates that are resistant to digestion and absorption in the small intestine. They discuss the different fractions of dietary fiber, including arabinoxylan, inulin, pectin, bran, cellulose, β-glucan, and resistant starch, and explore their potential health benefits. The mechanisms behind the reported effects of dietary fiber on metabolic health are not fully established but are speculated to involve changes in intestinal viscosity, nutrient absorption, rate of passage, production of short-chain fatty acids, and gut hormones. The article examines the most up-to-date data on the effects of dietary fiber and its components on metabolic health, focusing on nutrient absorption, postprandial glycemia, insulin sensitivity, caloric density, and satiety. The authors also review the proposed health benefits of dietary fiber, including its role in weight management, diabetes prevention, and CVD reduction. They discuss the inverse relationship between dietary fiber intake and the risk of obesity, type 2 diabetes, and CVD, and the mechanisms behind these effects. The article highlights the importance of soluble and insoluble fiber in these health benefits and the role of specific components like arabinoxylan, inulin, β-glucan, pectin, bran, cellulose, and resistant starch. Overall, the article provides a comprehensive overview of the current understanding of the health benefits of dietary fiber and its components, emphasizing the need for further research to optimize their use in preventing and managing metabolic disorders.