Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. This book explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical and epidemiological studies, and consumption patterns of dietary fiber. This third edition has been updated and expanded to include new information that has become available since the publication of the second edition. It examines epidemiology and presents animal and human studies on the effects of fiber on cancer, heart disease, and gastrointestinal disease. It organizes current data into concise, easy-to-read tables and graphics that cover all aspects of dietary fiber, including chemistry and definitions, analytical procedures, and basic physiological functions. The material also covers the effects of fiber on the gastrointestinal tract, lipid and carbohydrate metabolisms, whole grain and chronic disease, and the interaction of fiber and phytochemicals.