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. 2021 Sep 14;15(2):213–225. doi: 10.1093/ckj/sfab169

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© The Author(s) 2021. Published by Oxford University Press on behalf of the ERA.

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (https://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com

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FIGURE 1: — Dietary fiber types, classification and their different physicochemical characteristics (viscosity, solubility and fermentability). Solubility, viscosity and fermentability are physicochemical characteristics of fibers that determine the functional effects of fiber in the gut. Inulin and β-glucans are soluble, fermentable and non-viscous, with a prebiotic effect and short-chain fatty acids (SCFAs) production. Fructooligosaccharides (FOS), galactooligosaccharides (GOS), pectin, galactomannan and gums are soluble, viscous and fermentable, responsible for nutrient availability and SCFA production. Psyllium has moderate solubility, viscosity and low fermentability, with a functional effect on nutrient availability, faster transit and water holding capacity. Cellulose, lignin and resistant starch are insoluble, nonfermentable and non-viscous, being responsible for faster transit and stool bulking.