Dietary fiber (DF) contributes to the energy value of foods and including it in the calculation of total foodenergy has been recommended for food composition databases. The present study aimed to investigatethe impact of including energy provided by the DF fermentation in the calculation of food energy. Totalenergy values of 1753 foods from the Brazilian Food Composition Database were calculated with or without the inclusion of DF energy. The energy values were compared, through the use of percentage difference (D%), in individual foods and in daily menus. Appreciable energy D% (P10) was observed in 321foods, mainly in the group of vegetables, legumes and fruits. However, in the Brazilian typical menus containing foods from all groups, only D% <3 was observed. In mixed diets, the DF energy may cause slightvariations in total energy; on the other hand, there is appreciable energy D% for certain foods, when individually considered
การแปล กรุณารอสักครู่..
