Clinical Effects of Prebiotics

Average consumption of dietary fructans as part of a normal diet has been estimated to be 1-4 g day"1 in the US. Europeans tend to have a higher intake ranging from 3 to 10 g day-1. Many products worldwide are produced with supplemental oligosacchar-ides. Owing to the nondigestible nature of dietary fructans, the nutritional value in terms of calories and energy is negligible. The actual energy produced by these carbohydrates relates to the by-products of fermentation, specifically short-chain fatty acids (SCFA) and lactate.

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