Abstract
Background
The use of inulin in foods as a fiber source has increased recently. Consumption of
inulin products can cause gastrointestinal (GI) distress. Acceptable intakes of inulin
need to be determined.
Objective
To determine the GI tolerance of two inulin fibers, shorter chain length oligofructose
and native inulin, at 5- and 10-g doses compared to a placebo.
Design
A randomized, double-blind, controlled, crossover design that included a phone screening
and five visits for breakfast fiber challenges consisting of a bagel, cream cheese,
and orange juice.
Subjects/setting
Twenty-six healthy men and women ages 18 to 60 years participated in the study. Healthy
subjects with no history of GI conditions consumed diets with typical amounts of fiber.
Main outcome measures
GI tolerance was calculated as the sum of scores on seven GI tolerance domains via
questionnaire administered at t=0, 2, 4, 24, and 48 hours following fiber challenge.
Statistical analyses performed
A mixed effects linear model was used to compare the tolerance scores among the five
fiber challenges.
Results
The two inulin fibers tended to increase GI symptoms mildly. Most frequently reported
symptoms were flatulence followed by bloating. The 10-g dose of oligofructose substantially
increased GI symptoms compared to control.
Conclusions
Doses up to 10 g/day of native inulin and up to 5 g/day of oligofructose were well-tolerated
in healthy, young adults.
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Biography
A. L. Bonnema is a graduate student, Department of Food Science and Nutrition, University of Minnesota–St. Paul, Minneapolis, MN
Biography
J. L. Slavin is a professor, Department of Food Science and Nutrition, University of Minnesota–St. Paul, Minneapolis, MN
Biography
W. Thomas is an associate professor, School of Public Health, University of Minnesota–Minneapolis, Minneapolis, MN
Biography
L. W. Kolberg is a senior manager of regulatory and scientific affairs, Cargill, Inc, Minneapolis, MN
Article info
Publication history
Accepted:
December 8,
2009
Identification
Copyright
© 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.
