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Beneficial health effects of low-digestible carbohydrate consumption

Published online by Cambridge University Press:  09 March 2007

Wolfgang Scheppach ,
Hardi Luehrs  and
Thomas Menzel
Wolfgang Scheppach*
Affiliation:
Department of Medicine, University of Wuerzburg, D-97080 Wuerzburg, Germany
Hardi Luehrs
Affiliation:
Department of Medicine, University of Wuerzburg, D-97080 Wuerzburg, Germany
Thomas Menzel
Affiliation:
Department of Medicine, University of Wuerzburg, D-97080 Wuerzburg, Germany
*
*Corresponding author: Wolfgang Scheppach, fax +49-931-201-3534, email [email protected]
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Abstract

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Low-digestible carbohydrates represent a class of enzyme-resistant saccharides that have specific effects on the human gastrointestinal tract. In the small bowel, they affect nutrient digestion and absorption, glucose and lipid metabolism and protect against known risk factors of cardiovascular disease. In the colon they are mainly degraded by anaerobic bacteria in a process called fermentation. As a consequence, faecal nitrogen excretion is enhanced, which is used clinically to prevent or treat hepatic encephalopathy. Low-digestible carbohydrates are trophic to the epithelia of the ileum and colon, which helps to avoid bacterial translocation. Short-chain fatty acids are important fermentation products and are evaluated as new therapeutics in acute colitis. They are considered in the primary prevention of colorectal cancer. The bifidogenic effect of fructo-oligosaccharides merits further attention. Unfermented carbohydrates increase faecal bulk and play a role in the treatment of chronic functional constipation, symptomatic diverticulosis and, possibly, the irritable bowel syndrome. In conclusion, low-digestible carbohydrates may play a role in the maintenance of human digestive health. However, the strength of evidence differs between disease entities.

Keywords

Low-digestible carbohydratesDietary fibreNon-starch polysaccharidesShort-chain fatty acidsTotal parenteral nutritionColorectal cancer
Type
Research Article
Information
British Journal of Nutrition , Volume 85 , Issue S1 , March 2001 , pp. S23 - S30
Copyright
Copyright © The Nutrition Society 2001

References

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