Rice Hull Fiber: Food Applications, Physiological Benefits, and Safety Evidence from large, well-designed observational studies suggests that dietary fiber from cereals reduces the risk of developing type 2 diabetes, obesity, and cardiovascular disease. Cereal-based fibers are widely available in the food supply, and increased consumption could help Americans meet current public health recommendations for fiber intake. A new fiber ingredient developed from rice hulls is composed of >91% total dietary fiber (as-is basis), of which >97% is insoluble fiber. Rice hull and rice bran fibers share similar compositions and physicochemical properties. Most consist of cellulose, arabinoxylans, and lignins, and >90% are insoluble in water. Administration of rice hull fiber (3.75 or 5% in the diet) for 3 months significantly reduced fasting blood glucose concentrations by up to 22% and blood total cholesterol concentrations by up to 18% in male rats. Although these insoluble fibers are expected to have similar metabolic action in humans, human clinical studies are necessary to confirm this hypothesis. Rice hull fiber also meets the growing demand in the marketplace for allergen-free sources of insoluble dietary fiber. Additionally, its moderate water-holding capacity makes it a good choice for baking applications, extruded cereals, snacks, and other products where the fiber source should not compete with other ingredients for hydration. |