Dietary fibre in Hungarian foods measured by the Englyst NSP procedure and the AOAC Prosky procedure: a comparison study |
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| Affiliation: | 1. National Institute of Food Hygiene and Nutrition, Budapest, Hungary;2. MRC Dunn Clinical Nutrition Centre, Hills Road, Cambridge CB2 2DH, UK;1. Ferrier Research Institute, Victoria University of Wellington, 69 Gracefield Rd, Lower Hutt 5040, New Zealand;2. Department of Biochemistry, Albert Einstein College of Medicine, 1300 Morris Park Ave., Bronx, NY 10461, USA;3. Callaghan Innovation Ltd, Gracefield Rd., PO Box 31-310, Lower Hutt 5040, New Zealand;1. Universidad de Buenos Aires, Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas, Av. San Martín 4453, C1417DSE Buenos Aires, Argentina;2. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Biológica, Laboratorio de Hemostasia y Trombosis, Ciudad Universitaria – Pabellón 2, C1428EHA Buenos Aires, Argentina;3. Consejo Nacional de lnvestigaciones Cientificas y Tecnicas-Centro Nacional Patagónico (CENPAT-CONICET), Bvd. Brown 2915, U9120ACD Puerto Madryn, Chubut, Argentina;4. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Consejo Nacional de lnvestigaciones Cientificas y Tecnicas-Centro de Investigación de Hidratos de Carbono (CIHIDECAR-CONICET), Ciudad Universitaria – Pabellón 2, C1428EHA Buenos Aires, Argentina;3. Department of Cell and Molecular Biology, Uppsala University, BMC, Box 596, 751 24 Uppsala, Sweden;4. Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand;5. Ferrier Research Institute, Victoria University of Wellington, P.O. Box 33346, Petone, Lower Hutt 5046, New Zealand;6. Department of Medical Biochemistry and Microbiology, Uppsala University, BMC, Box 582, 751 23 Uppsala, Sweden |
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| Abstract: | Seventeen individual Hungarian foods and ten duplicate meals were analysed for dietary fibre by two current methods; the Englyst procedure (an enzymic-chemical method) for measuring dietary fibre as plant cell-wall non-starch polysaccharides (NSP) and the Prosky procedure (an enzymic-gravimetric method). The results obtained by these two methods are compared. The values obtained by the Prosky method are higher than those obtained by the Englyst method for 16 of the 17 individual foods and for all of the meal samples. National dietary guidelines recommend an increased intake of dietary fibre in the form of fruits, vegetables and whole grains. NSP values for unfortified plant foods provide a reliable marker for the cell-wall material present in the recommended, largely unrefined, plant foods. The Prosky values can represent the measurement of a range of materials formed during food processing and thus do not serve as a reliable guide to the composition of food products or the recommended, naturally occurring high-fibre diet. |
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