在很长一段时间内,人们为了最大限度地满足白面包、精白米的生产要求,尽可能干净地除去所含纤维和米糠。直到近些年来,人们才重新认识了纤维的重要作用,继而对之发生了浓厚的兴趣。回想这一颇具戏剧性的转变,原因在于以前缺乏对纤维本质及其功能的认识。膳食纤维 一词是由英国学者特罗威尔(Trowel)于1972年最先提出的,他精确地将其定义为“那些不被人体所消化 For a long time, people tried to get rid of the contained fibers and rice bran as cleanly as possible in order to satisfy the production requirements of white bread and refined white rice to the maximum extent possible. It was only in recent years that people re-recognized the important role of fiber and subsequently developed a keen interest in it. Recall that this rather dramatic shift was due to a lack of awareness of the nature of fibers and their function in the past. The term dietary fiber was first proposed by Trowel, a British scholar, in 1972, precisely as "those that are not digested by the human body