https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3ADietary_fiber%2F28%2FenTranslations:Dietary fiber/28/en - Revision history2026-11-14T19:36:54ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Dietary_fiber/28/en&diff=74441&oldid=prevFuzzyBot: Importing a new version from external source2023-11-03T23:14:58Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>Viscous fibers thicken the contents of the intestinal tract and may attenuate the absorption of sugar, reduce sugar response after eating, and reduce lipid absorption (notably shown with cholesterol absorption). Their use in food formulations is often limited to low levels, due to their viscosity and thickening effects. Some viscous fibers may also be partially or fully fermented within the intestinal tract (guar gum, beta-glucan, glucomannan and pectins), but some viscous fibers are minimally or not fermented (modified cellulose such as methylcellulose and psyllium).</div>FuzzyBot