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short-chain fatty acids that are byproducts of fermentation. Compared to their fast-
fermenting counterparts, substances that ferment slowly seem to be more tolerable.
This may help to explain why oligofructose is more difcult to tolerate than inulin.
Differentiating between a side effect of fermentation that is acceptable and unac-
ceptable might be challenging (Hiel etal. 2019a).
A soluble dietary ber known as inulin is fermented by colonic bacteria, is not
absorbed in the small intestine, and is resistant to hydrolysis by human digestive
enzymes. Prebiotic status for inulin is backed by research tracking its movement
through the digestive system. Prebiotics boost the bidobacterium, and feeding
experiments with oligofructose and inulin have demonstrated higher bidobacte-
rium counts. Additionally, inulin may be used as a fat substitute and is a simple
addition to popular meals like ice cream and chocolate bars. Chocolate bars and
other high-ber meals may contain chicory root extract—a rich source of inu-
lin—as the rst component on the ingredient label. Studies often document atu-
lence, bloating, distension, loose stools, and increased frequency of stools as GI
symptom. Comparing GI affects outcomes is challenging because there are no
recognized assessment measures for this purpose. Because of the osmotic impact
of increased water in the large intestine, inulin, like other dietary ber, can pro-
duce discomfort. GI problems often worsen as inulin dosage increases and its
chain length shortens. Consuming inulin regularly may lead to an increase in GI
tolerance (Kolida etal. 2007). It is anticipated that GI symptoms would worsen
with doses of 15–30 g inulin; however, there are wide variations in research
designs for tolerance trials. This study aimed to assess the gastrointestinal toler-
ance of two widely used inulin products administered to healthy participants at
two different dose levels: shorter-chain oligofructose and native inulin. We
selected 5 g of ber since the product label indicates that this is an excellent
source of ber. Since 10g of inulin and oligofructose can be readily added to
high-ber bars and other food products that are presently on the market, we
decided to use this as our upper dose. We predicted that both products, up to 10g,
should be well tolerated and not signicantly worsen gastrointestinal symptoms
(Bouhnik etal. 2007).
11.13.4 Potential Areas forFurther Exploration
andOpportunities forFurther Research
It has been claimed that inulin, a naturally occurring renewable polysaccharide
resource produced by a variety of plants in nature, has a wide range of unique phar-
macological and food applications. The development of high-throughput systems
and technologies for the assay of proteins, metabolites, mRNA, and gut microbiota
has accelerated recently. The inuence of inulin and inulin-containing prebiotics at
the transcriptome, proteome, metabolome, and gut microbiome levels is explained
as of right now using omics technology. Despite the fact that inulin’s effects have
been thoroughly studied, these omics technologies only allow us to comprehend
physiological information at each distinct level of mRNA, protein, metabolite, and
11 Inulin andGastrointestinal Disorders
238
gut microbe. However, a synergistic approach is necessary to completely depict the
intricate beauty hidden beneath the relatively little impact of dietary variables such
as inulin on host health (Holownia etal. 2010).
11.13.5 Nutrigenomics intheStudy ofFood andNutrition
High-throughput platforms and technologies to evaluate global mRNA, proteins,
metabolites, and gut microbiota have advanced rapidly in recent years. As a result,
nutrigenomics also known as nutriomics which includes transcriptomics, pro-
teomics, metabolomics, and metagenomics has been rapidly expanding, as observed
by today’s food and nutrition scientists. In the eld of “nutrigenomics,” every bit of
information that is now known about the genome and other biological molecules is
used to reveal every aspect of how diets and the human body interact. Dietary inter-
ventions including inulin can lower the risk of cancer by regulating important physi-
ological processes like lipid metabolism and gut microbiota composition. To clarify
the purpose of inulin supplementation, omics methods including transcriptomics,
proteomics, metabolomics, metagenomics of the gut microbiota, and genomes of
the gut bacteria have been used (Meyer and Stasse-Wolthuis 2009). Potential oppor-
tunities for inulin are depicted in Fig.11.2.
11.13.6 Transcriptome Analysis ofSupplemental Inulin
When compared to other omics technologies used in food research, transcriptomics
is the most commonly used one due to the many advantages of DNA microarray
technology, such as the comprehensiveness of gene expression data, established
protocols, and high data reliability and reproducibility. RNA-sequencing, some-
times referred to as whole-transcriptome sequencing, is another recently well-liked
transcriptomics technique. A greater range of expression values is captured by
RNA-sequencing at adequate coverage as compared to microarrays. Because it is a
digital measure (count data), it scales linearly even at high quantities, while analog-
type uorescence signals only show saturation in microarrays. Additionally, RNA
sequencing offers details on RNA splice events, which are difcult to nd with
conventional microarrays (Reimer etal. 2020).
11.13.7 Proteomic Analysis ofSupplemental Inulin
Proteome analyses typically entail the separation, quantication, and identication
of proteins. Proteins in biological samples are separated using two-dimensional gel
electrophoresis in conventional protein detection methods. The isolated proteins are
then visualized and quantied following silver or uorescent staining.
A more advanced technique based on the same separation concept is the differ-
ential imaging gel electrophoresis method, in which proteins from various samples
S. K. Kadiri et al.
239
Fig. 11.2 Potential opportunities for inulin
are pre-labeled with various uorescent dyes. Two-dimensional chromatography is
typically used in chromatography for gel-free separation. Before the rst freezing
phase, proteins from chicory root were subjected to two-dimensional electropho-
retic analysis. Trypsin was used to digest the proteins, and MS was used to examine
the peptides.714 proteins out of the 881 protein spots examined matched a database
accession; 619 of these proteins fell into the functional groups of energy, protein
synthesis, metabolism, cell structure, folding and stability, proteolysis, and stress
response. Since 7 of the 21 most intense protein locations were found to be involved
in cold acclimation, indicating the signicant impact of the low-temperature inter-
val preceding root harvesting, the signicance of the abiotic stress response was
conrmed (Bărboi etal. 2020).
11.14 Practical Considerations fortheConsumption ofInulin:
AComparative Analysis withOther Dietary Fibers
The ber-related benets include contributions to an ameliorated defecation pattern
and a fecal bulking inuence. The bidogenic effect may also contribute to these
outcomes. Furthermore, the inherent non-digestibility of the ber is instrumental in
11 Inulin andGastrointestinal Disorders
240
moderating the glycemic response elicited by inulins and FOS.Inulins demonstrate
a notably low glycemic response, with the purest commercially available form
exhibiting a response of 5, while native inulin shows a higher response of approxi-
mately. This positions inulin as an optimal component for diabetic-friendly dietary
options and the formulation of low glycemic response food products. Additionally,
the fermentation of inulins can induce a localized reduction in pH, thereby enhanc-
ing the solubility of various mineral salts and improving their bioavailability for
absorption. Notably, human studies have demonstrated that the consumption of inu-
lin or FOS can lead to increased absorption of calcium and magnesium
(Veereman 2007).
Evidence-based reviews assess the body of evidence for a clinical nutrition ques-
tion using a recognized hierarchy. For clinical evidence, randomized, double-blind
controlled trials are usually considered the best available. Evidence-based reviews
also hold well-conducted intervention studies in target populations in high esteem.
Cohort epidemiology studies that are prospective offer substantial support for the
links between nutrition and illness. Examples of lower-level knowledge include
expert opinion and clinical instances. While not usually included in evidence-based
assessments, animal and invitro research offer valuable insights into the mecha-
nisms underlying a possible connection between food intake and disease. A large
portion of the knowledge regarding ber fermentation in dietary ber research is
derived from invitro fermentation models. Dietary ber primarily affects two phys-
iological effects: rst, gastric emptying and small intestinal transit time, which
leads to better glucose tolerance and less starch digestion, and, second, colony tran-
sit time and large bowel functions because of bulking action or fermentation by
ceco-colonic microbial ora (Roberfroid 1993b).
A diverse range of anaerobic bacteria ferment the so-called soluble food bers to
a signicant degree, leading to alterations in intracolonic pH, fecal bulk, bacterial
biomass, and the generation of short-chain fatty acids and other gases as metabolic
byproducts. The insoluble bers are seldom fermented at all; their main function is
bulking, which reduces transit time and increases fecal mass. The colony fermenta-
tion of dietary ber produces short-chain fatty acids, which are mostly absorbed
through the portal circulation and end up in the peripheral tissues and liver. They
cause modications in the metabolism of fat and glucose, resulting in long-term
hypolipidemia and postprandial hypoglycemia. Fructans with degrees of polymer-
ization ranging from 2 to 60 for inulin and from 2 to 20 for oligofructose are known
as fructans. The structural conguration of their oxidic bridge ((3 2–1)) prevents
human digestive enzymes from hydrolyzing either of them. Furthermore, colony
bidobacteria and bacteroides are the only microorganisms that virtually entirely
quantitatively digest both inulin and oligofructose after they enter the colon. The
result of such a prolonged fermentation is a drop in ceco-colonic pH and an increase
in fecal bacterial biomass (Kelly 2008). It generates a signicant quantity of fer-
mentation products, including short-chain fatty acids, which have systemic impacts
on the metabolism of lipids. It is therefore suggested that inulin and oligofructose
be categorized as dietary bers because they share the majority of these traits.
Furthermore, they are bidogenic factors because bidobacteria ferment them
S. K. Kadiri et al.
241
largely for reasons that are currently unknown. Owing to the structural arrangement
of their oxidic bridge 3(2–1), inulin and oligofructose withstand the breakdown
process by human digestive enzymes. They therefore possess one of the main char-
acteristics of dietary ber. Similar to these goods, inulin and oligofructose lower
fasting blood glucose levels by delaying the breakdown of digestible saccharides.
They may have a hyperplasic effect on the epithelium of the small intestine, depend-
ing on the dosage (Morrison and Preston 2016; Portincasa etal. 2022).
Because they are not hydrolyzed in the upper intestinal tract, inulin and oligo-
fructose are practically quantitatively fermented by when they reach the colon,
which they do in huge quantities. The microbiota of the cecum and colon plays a
crucial role in the fermentation of inulin, leading to the production of short-chain
fatty acids that can benet gut health and overall metabolism. However, this fermen-
tation’s distinctive feature is its uniqueness. In fact, they can only be fermented by
a few numbers of specic bacteria. The bacteroides and bidobacteria are two of
these. This specialization has the effect of causing the ceco-colonic microbial ora
to undergo selective qualitative changes when fed an oligofructose-rich diet. It has
been determined that oligofructose is bidogenic based on these modications (Fu
etal. 2019). Similar to digestible dietary bers, oligofructose and inulin cause the
ceco-colonic pH to drop, and they act as precursors to the synthesis of short-chain
fatty acids, which eventually exert the systemic effects of fermentable dietary bers
have been documented.
The effect on lipid metabolism has been investigated the most. Feeding diets
high in oligofructose and inulin lower triglyceridemia and may even lower choles-
terol. Inulin and oligofructose, mostly because of their rapid rate of fermentation,
cause feces to become heavier in a dose-dependent way (Verspreet etal. 2016).
11.15 Inulin’s Role intheFood Industry andFunctional Foods
Physiological Effects of Inulin Fermentation in the Gastrointestinal Tract: With a
calorie value of 1.0–2.0kcal/g, inulin is categorized as a low-calorie food ingredient
because it has less than half the energy content of digestible carbs (Abed et al.
2016). Consequently, inulin can be utilized as a good food ingredient substitution to
reduce the daily caloric intake, particularly for individuals who are obese (Shoaib
etal. 2016). Furthermore, studies conducted on animals invivo have determined
that an inulin supplementation would increase the size of the cecal pool for the pro-
duction of SCFA (end products of colonic fermentation of inulin), decrease the pH
of the stools by producing SCFA, and thicken the walls of the small intestine and
cecum, increasing blood ow (Boets etal. 2015).
Fiber Enrichment: Because of its technical and dietetic advantages, inulin is an
excellent option to be employed as a necessary component in diets. It primarily
serves to provide two advantages: improved organoleptic character and a sound
nutritional composition. Inulin, a ber component, mostly improves texture and
avor. Compared to other bers, inulin provides a signicant boost in morning cere-
als and baked goods (Illippangama et al. 2022). When inulin is added to baked
11 Inulin andGastrointestinal Disorders
242
goods, it prolongs their freshness and moisture content while also enhancing their
crispness. In one study, 20% inulin was added to rice our to make gluten-free
stacked cakes. This resulted in higher dietary ber content, lower lipid content, and
better air absorption during mixing. Because of its solubility, ber may be added to
watery goods such as drinks, dairy, spreads for tables, and thickened beverages.
Inulin supplementation to thickened liquids was found to improve bowel move-
ment, increase weighted stool frequency by 13%, and increase ber content in a trial
of individuals in institutions (Di Cairano etal. 2021). Long-chain molecule-based
inulin products are used to substitute fat because they may form a particulate gel
when exposed to water, changing the texture of the product and giving it a mouth-
feel similar to fat. Inulin may be utilized to substitute fat in non-fat functional dairy
meals, giving them almost the same sensory characteristics as full-fat products.
Scientists have examined how the addition of long-chain inulin affects the sensory
and physical characteristics of dairy products like custard or yogurt (Arango etal.
2020; Crispín-Isidro etal. 2015).
In order to signicantly increase creaminess, mouthfeel, and smoothness, long-
chain inulin has been utilized to substitute fat where it was exposed in low-fat
yogurts. Fresh caprine milk cheese may have fat replaced, has a creamier mouthfeel,
and has a decent taste that has a softening effect thanks to the inclusion of inulin
(2–7%). Nevertheless, the amount of inulin determines the softening effect. Meal
replacers, meat products, sauces, and soups can also be made using fat replacer. As
a result, there are reduced fat meat products that have a luscious, creamy mouthfeel
and improved stiffness from water management. The inclusion of inulin in meat
products with added fat, such as sausages, may appeal to customers who are health-
conscious, given its importance to human nutrition in relation to dietary standards.
Inulin lowers the fat level, enhances texture, and improves sensory evaluation of
sausages (Karimi etal. 2015). According to a fructan examination, inulin did not
change throughout processing or the subsequent heating treatments.
Subsequent research revealed that following 45days of storage at 4 °C, fer-
mented chicken sausages produced with inulin as a partial oil replacement were
stable and did not signicantly lose their physicochemical, microbiological, or sen-
sory qualities (Esmaeilnejad Moghadam et al. 2019). Biscuits with 15% inulin
might be utilized to replace fat and have desirable sensory qualities. As a Sugar
Replacer: The primary component of inulin products are short-chain molecules,
which can increase sucrose’s sweetness by up to 35%. As a result, inulin products
can partially replace the avor of sucrose molecules. On the other hand, its HP high
variant tastes less sweet. As a low-calorie bulking agent in chocolate, inulin has
shown to be a desirable candidate (Jackson etal. 2023; Drabińska etal. 2016).
This is especially true when combined with a polyol that may substitute sugar
without affecting fat content. Inulin (HP) with varying degrees of polymerization
and poly-dextrose were used to make sugar-free chocolates, and it was proposed
that inulin with a high degree of polymerization would be a suitable component for
preparations including sugar-free chocolate. Inulin also serves as a sugar substitute
in tablets. Short-chain inulin supplementation increased sweetness and taste in cus-
tards but had no discernible effect on texture. Thus, inulin has emerged as a key
S. K. Kadiri et al.
243
ingredient that offers fresh approaches to food production in the creation of innova-
tive foods with improved sensory and nutritional qualities (Shoaib etal. 2016).
11.16 The Impact ofInulin onMetabolic Health
Dietary ber is now recognized as a critical component for enhancing human health,
and because of these benets, there has been a noticeable increase in the focus on
dietary ber-enriched diets. Dietary ber’s fundamental properties are its resistance
to stomach secretions’ hydrolysis and its absorption in the small intestine, where it
is fermentable by the large intestine’s microbiota. Because of the β-structure of
anomeric C-2, inulin, a storage carbohydrate found in plants, is resistant to diges-
tion in the human small intestine but fermentable in the large intestine. It consists of
fructose moieties linked by β-(2–1) D-fructosyl links (Mitchell etal. 2015; Chambers
etal. 2019).
11.16.1 Effect onLipid Metabolism
A diet that includes nondigestible carbohydrates like inulin can reduce the likeli-
hood of elevated triacylglycerol levels. Letexier and colleagues came to the conclu-
sion from a study that adding 10g/day of high-performance inulin to a diet high in
carbohydrates and low in fat had a positive effect on human plasma lipids by lower-
ing blood lipogenesis and plasma triacylglycerol concentrations, which in turn
decreased the risk of atherosclerosis (Weitkunat et al. 2015). On the other hand,
Williams and Jackson investigated how supplementing with inulin or oligofructose
affected blood lipid levels (triacylglycerol and LDL cholesterol) in ten human sub-
jects. Three of them had no effect of inulin or oligofructose on blood cholesterol
levels or triacylglycerol. However, three participants demonstrated large decreases
in triacylglycerol, but a moderate drop in LDL-cholesterol was reported in remain-
ing four people. Regarding the method, adding oligofructose and inulin to a rat’s
diet reduced the amount of fat that was broken down in the liver by inhibiting the
development of the genes that cause the enzyme lipogenesis (Nishimura etal. 2015).
The process is similar in humans, although the precise mechanism by which inulin
inuences lipid metabolism is still up for debate. Inulin and oligofructose have been
shown in mouse studies to lower triacylglycerol and plasma cholesterol levels. It
can also prevent the liver from accumulating triacylglycerol and has positive effects
on hepatic steatosis. While the exact mechanism underlying the hypocholesterol-
emic activity is yet unknown, the decrease in hepatic lipogenesis is likely the pri-
mary factor responsible for the drop in plasma triacylglycerol levels in both people
and animals (Liu etal. 2017).
More than 400 different types of bacteria are found in the large intestine, sug-
gesting that the colon’s dry solid content is more than 50%. There are signicant
interindividual variations among each unique gut microora composition. Based
on their potential effects, intestinal bacteria can be broadly divided into three
11 Inulin andGastrointestinal Disorders
244
groups: lactobacilli, bidobacteria, and potentially pathogenic bacteria like certain
species of Clostridium. Additionally, commensal bacteria like Bacteroides have
both positive and negative traits. Although this is not always the case, it is gener-
ally accepted that a high concentration of lactobacilli and bidobacteria in the gut
microora is benecial to health. The microbial ecology of the large intestine is
essential for physical condition, and imbalances can result in illnesses (Zhu
etal. 2019b).
Inulin improves the health of some bacteria in the colon by stimulating their
growth and metabolic activity, especially bidobacteria and lactobacilli. This is
known as a bidogenic or prebiotic impact. Prebiotics are indigestible dietary ingre-
dients that have positive effects by boosting the activity and proliferation of one or
more colonic bacteria, whereas probiotics are living microorganisms that improve
the microbial balance in the gut. Trials conducted invitro have shown that the
colonic fermentation process is dependent on the inulin’s chain length. Compared to
long-chain inulin, the fermentation duration of short-DP fractions is twice as long
(Nassar etal. 2013). As a result, the long-chain inulin portion has a special quality
for the start of the metabolic process in the colon’s last section. It was found that
adding a little amount of inulin to low-fat milk signicantly improved the sustain-
ability and development of Lactobacillus acidophilus, Lactobacillus rhamnosus,
and Bidobacterium lactis. Thus, inulin can provide almost the same sensory quali-
ties as fat when employed as a fat substitute in non-fat functional dairy products
(Guo etal. 2022).
Reduction in risk of gastrointestinal diseases: Inulin has benecial effects on
lowering the risk of a number of intestinal disorders, especially colon cancer and
irritable bowel disease (IBD). Inammatory bowel disorders (IBD) include Crohn’s
disease and ulcerative colitis (UC). These are GIT conditions that are chronic and
inammatory, affecting up to 500 persons out of every 100,000 in the western
world. IBD is typically thought of as a disease of the western world, and within the
past several decades, its frequency has dramatically grown. Recent research has
demonstrated that a variety of genetic, environmental, and immunological variables
interact to inuence (Wilson and Whelan 2017; Wong etal. 2016). Probiotics and/
or prebiotics can be used as a therapeutic strategy to alter the makeup of intestinal
microbiota, hence reducing chronic intestinal inammation.
It was found that giving transgenic rats a combination of inulin and oligofruc-
tose at a rate of 5g/kg body weight reduces colitis. Combining inulin with the
probiotic microorganisms L. acidophilus La-5 and Bidobacterium lactis with
HLA-B27 transgenic rats has been shown to reduce colitis and improve the devel-
opment of intestinal bidobacteria and lactobacilli. This combo treatment increased
the immunological regulation of transforming growth factor-β while simultane-
ously lowering pro-inammatory cytokines in the mucosa. Furthermore, inulin and
lactulose together have been demonstrated to lessen inammation in rats with coli-
tis produced by dextran sodium sulfate (DSS) (Sanders etal. 2019; Cammarota
etal. 2015).
S. K. Kadiri et al.
245
11.17 Inulin andIts Interactions withMedications
Dietary ber inulin can interact with drugs in a number of ways, mostly through
altering how well they are absorbed and metabolized. The following are the things
to think about when it comes to inulin and drug interactions:
Diabetic Medication: Inulin may alter how well oral diabetic drugs, including met-
formin or sulfonylureas, are absorbed, causing blood sugar levels to uctuate.
When beginning or adjusting their inulin supplementation, diabetics should reg-
ularly check their blood glucose levels.
Thyroid Drugs: When used in conjunction with inulin or high-ber foods, certain
thyroid drugs, such as levothyroxine, may have decreased absorption. It is
advised to take thyroid medications on an empty stomach, away from foods high
in ber or supplements, to prevent interfering with the medication’s ability to
absorb (Wan etal. 2020).
Inulin may bind to bile acids in the intestine, which may hinder the absorption of
drugs that lower cholesterol, such as statins. This combination may lessen the medi-
cation’s ability to control cholesterol levels. Inulin may affect the absorption of
certain anticoagulant medications, such as warfarin, due to its binding properties in
the digestive tract (Gupta etal. 2019). This interaction could alter the therapeutic
effects of the medication and may require adjustments to the dosage or monitoring
of blood clotting parameters. Generally speaking, the presence of inulin or high-
ber meals may have an impact on any medication that calls for exact dosage and
timing of absorption. To guarantee safety and effectiveness, it is best to speak with
a doctor or chemist before taking inulin supplements in addition to any prescription
or over-the-counter drugs (Biruete etal. 2021).
In certain situations, consuming more ber especially inulin may encourage
bowel motions and improve the body’s ability to eliminate pharmaceuticals. This
might shorten the time that some medications take to take effect. People should be
informed of any modications in the efcacy of their medications and, if required,
seek advice from their healthcare professional (Qin etal. 2023a; Fernandes etal.
2017). Even while inulin provides a number of health advantages, such as better
blood sugar regulation and digestive health, it is important to take drug interactions
into account. When adding inulin to their diet or supplement regimen, those on pre-
scription drugs should consult with healthcare providers to ensure safe and efcient
management of their medication regimen (Guo etal. 2021).
11.18 Utilizing Inulin forTherapeutic Purposes
A heterogeneous mixture of fructose polymers, inulin is mostly found in plants as
storage of carbohydrates. Furthermore, it is thought that inulin induces specic
techno-functional and related features in food systems (Alvarez etal. 2008). Due to
its capacity to produce foam, inulin has been effectively utilized as a fat substitute
11 Inulin andGastrointestinal Disorders
246
in a variety of items, including dairy and baked goods. Moreover, it is recognized to
have specic dietary and medicinal advantages that go beyond enhancing well-
being and lowering the likelihood of numerous lifestyle-related illnesses (Amorij
etal. 2007a). Inulin is known for its prebiotic qualities, which means it stimulates
the proliferation of healthy gut bacteria, such as Bidobacterium. This promotes a
robust gut microbiota, improves digestion, and may relieve constipation. Research
has demonstrated that the addition of inulin to one’s diet can enhance the function-
ing and regularity of the bowels, especially in persons who experience persistent
constipation. Inulin has been discovered to enhance satiety, hence facilitating a
decrease in total calorie consumption and facilitating weight management. It has the
ability to inhibit the secretion of ghrelin, the hormone that triggers hunger, aiding
with appetite regulation and diminishing food cravings. Inulin can assist in regulat-
ing blood glucose levels, rendering it advantageous for those with diabetes or pre-
diabetes. Studies have demonstrated that inulin supplementation can reduce fasting
blood sugar levels and enhance long-term blood sugar control (measured by hemo-
globin A1C). Inulin improves the assimilation of calcium, a vital factor for main-
taining optimal bone health. This advantage is especially signicant for women who
have gone through menopause, teenagers, and young males, perhaps decreasing the
likelihood of developing osteoporosis. Inulin can promote a balanced gut ora,
which in turn can enhance immune function and decrease inammation. Several
studies indicate potential advantages for illnesses such as asthma, where the con-
sumption of inulin has been associated with enhanced pulmonary function and
decreased airway inammation.
11.18.1 Diet Health Linkage andFunctional Foods
Since proper diet is essential to preventive healthcare, it is the cornerstone of any
civilized society. Nowadays, consumers have a better understanding of a healthy
diet and how to see therapeutic foods as a dietary intervention (Amorij etal. 2007b).
This stimulating curiosity is connected to a deep comprehension of the ways that
eating inuences different diseases. Signicant dietary and lifestyle modications
have been linked to the beginning of multiple diseases, including hyperglycemia,
hypercholesterolemia, colorectal malignancies, and irritable bowel syndromes.
Moreover, because 80% of diabetic patients are at risk for cardiovascular diseases
(CVDs), these problems are interdependent and inuence each other’s development
and severity (Audouy etal. 2011; Bakker-Zierikzee etal. 2005).
With no dietary recommendations for different demographic segments, these
health issues are already spreading quickly throughout emerging nations. The high
rate of illness is related to a number of causes, including poor food habits, unhealthy
lifestyle choices, and risk factors including smoking, pollution, and hypertension
(Bari 2010).
Dietary therapies, such as functional foods and nutraceuticals, dietary supple-
ments, and food diversity, might be benecial in the battle against chronic disorders.
One workable option for nations with extreme socioeconomic inequality is dietary
S. K. Kadiri et al.