Präventives Potenzial von Ballaststoffen − Ernährungsphysiologie und Epidemiologie

Ballaststoffe bilden eine heterogene Gruppe von Lebensmittelbestandteilen, die sich nach chemischen, physikochemischen sowie physiologischen Eigenschaften klassifizieren lassen. Dieser Beitrag zeigt auf, wie Ballaststoffe primär im Gastrointestinaltrakt wirken und über ihre Abbauprodukte sekundär den gesamten Organismus beeinflussen.

Abstract

Dietary fiber is a heterogeneous group of food ingredients that can be classified by chemical (saccharides versus non-saccharides), physicochemical (water soluble versus insoluble), and physiological (fermentable versus non-fermentable) properties. The gastrointestinal tract represents the main site of action of dietary fiber. Dietary fiber increases volume and viscosity of the chime, reduces enzymatic degradation and absorption of hydrolyzable polysaccharides and enhances peristalsis in the colon. Especially soluble fiber lowers the glycemic load and thus has a favorable effect on postprandial glucose and insulin metabolism. Additionally, they reduce the total and LDL serum concentration.

By its degradation products (short-chain fatty acids), dietary fiber influence secondarily the entire organism, such as the metabolism of liver, musculature and white adipose tissue. Because of their favorable cardiometabolic effects, dietary fiber is one of the most protective food constituents. High fiber intake is associated with a 30 % reduction in overweight and obesity risk and a 15 % reduction in risk for type 2 diabetes. Each increase in fiber intake of 10 g/day is associated with a type 2 diabetes risk reduction of 9 %. For cardiovascular events the risk reduction is 12 % per dose increase by 7 g/day.

For prevention, a fiber intake of at least 30 g/day is recommended. Suitable fiber sources are legumes, whole grains, vegetables and nuts. Drugs should always be taken time-shifted from a high-fiber meal.

Kernaussagen

• Ballaststoffe stellen eine heterogene Gruppe von Lebensmittelbestandteilen pflanzlicher Herkunft dar, die sich nach chemischen (Saccharide vs. Nichtsaccharide), physikochemischen (löslich vs. unlöslich) und physiologischen (fermentierbar vs. nicht fermentierbar) Eigenschaften klassifizieren lassen.

• Ballaststoffe wirken primär lokal im Gastrointestinaltrakt. Dort erhöhen sie u. a. Volumen und Viskosität des Chymus, verringern den enzymatischen Abbau und die Absorption hydrolysierbarer Polysaccharide und steigern die Peristaltik im Kolon.

• Ballaststoffe, insbesondere lösliche, senken die glykämische Last und wirken so günstig auf den postprandialen Glukose- und Insulinstoffwechsel.

• Weiterhin reduzieren sie die Serumkonzentration an Gesamt- und LDL-Cholesterol.

• Über ihre Abbauprodukte (kurzkettige Fettsäuren) beeinflussen sie sekundär den gesamten Organismus, u. a. den Stoffwechsel von Leber, Muskulatur und weißem Fettgewebe.

• Aufgrund ihrer günstigen kardiometabolischen Effekte zählen Ballaststoffe zu den protektiven Lebensmittelbestandteilen. Eine hohe Ballaststoffzufuhr steht mit einem um 30 % reduzierten Risiko für Übergewicht bzw. Adipositas und einem um 15 % reduzierten Risiko für Typ-2-Diabetes in Zusammenhang. Für jede Steigerung der Ballaststoffzufuhr um 10 g/Tag beträgt die Risikosenkung für Typ-2-Diabetes 9 %.

• Für kardiovaskuläre Ereignisse liegt die Risikoreduktion bei 12 % pro Verzehrsteigerung um 7 g/Tag.

• Zur Prävention wird eine Ballaststoffaufnahme von mindestens 30 g/Tag empfohlen.

• Geeignete Ballaststoffquellen sind Hülsenfrüchte, Vollkornprodukte, Gemüse und Nüsse.

• Arzneimittel sollten grundsätzlich zeitlich versetzt von einer ballaststoffreichen Mahlzeit eingenommen werden.

Schlüsselwörter

Adipositas - Ballaststoffe - Herz-Kreislauf-Erkrankungen - kurzkettige Fettsäuren - Mikrobiota - Typ-2-Diabetes

Keywords

cardiovascular disease - dietary fiber - microbiota - obesity - short-chain fatty acids - type 2 diabetes

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