The 9 th Vahouny Fiber Symposium - Tentative Program

 

9 th Vahouny Fiber Symposium
June 8-11, 2010
Marriott North Bethesda 5701 Marinelli Road
North Bethesda, MD 20852
(301) 822-9234

Organized by NutraSource Research and American Society of Nutrition (ASN); Contact information: susanscho1@yahoo.com

Scientific Committee Members:

Ann Birkett, GTC Nutrition

Tom Boileau, General Mills

Susan Cho, NutraSource Research

David Klurfeld, USDA

Christine Edwards, Glasgow University, U.K.

George Fahey, The University of Illinois-Urbana

Brinda Govindarajan, Kellogg

David Jenkins, The University of Toronto, Canada

Takashi Sakata, Ishinomaki Senshu University, Japan

Lisa Sanders, Tate & Lyle

Sponsored by Kellogg, ADM/Matsutani Chemical, General Mills, GTC Nutrition, Orafti, Tate and Lyle, CJ, and National Starch.

Co-sponsored by American Society of Nutrition (ASN) and

US Department of Agriculture (USDA).

The conference will provide lunches and beverages in each morning and afternoon.


Day 1. 8:00 a.m. -5:00 p.m.

Introduction

Recognition of Charlie Bonfield: Susan Cho, NutraSource, USA.

In memories of Kritchevsky: David Klurfeld, USDA, USA.

Session 1. Fiber and weight management, sponsored by Kellogg

  1. Fiber intake status in Americans - Alanna Moshfegh, USDA, USA.
  2. Fiber and weight gain reduction – Eric Rimm, Harvard, USA.
  3. Fiber and body weight measures (NHANES) – Theresa Nicklas, Baylor College of Medicine, USA.
  4. Fiber and metabolic syndrome (NHANES) – Susan Cho, NutraSource, USA.
  5. Viscous fibers and adiposity –Dan Gallaher, The University of Minnesota, USA.

Session 3. Fiber and glucose metabolism, sponsored by Kellogg

  1. Measurement techniques for insulin sensitivity – Kevin Maki, Provident lab, USA.
  2. Fiber and diabetes - David Jenkins, The University of Toronto, Canada
  3. One-gram is not a one-gram - Vladimir Vuksan, The University of Toronto, Canada
  4. Crystalline cellulose in digesta decreases radial self-diffusion of glucose within the intestinal lumen. Toru Takahashi 1 , Mari Noborikawa 1 , Sen-ichi Oda 2 , Satomi Maruyama 3 , Tomoko Koda 4 , Yuka Kawada 1,3 , Kazuya Kitamori 3 1 Mimasaka University, Japan.

Lunch

Session 3. Fiber and heart disease, sponsored by Kellogg

  1. Epidemiological studies of fiber and heart disease - Jim Anderson, The University of Kentucky, USA.
  2. Portfolio diet and cardiovascular risk reduction. Cyril Kendall, The University of Toronto, Canada.
  3. Hydroxypropyl methylcellulose mediates gene expression levels in both bile acid and cholesterol pathways in liver of hamster. Hyunsook Kim 1 , Glenn E. Bartley 1 , Wallace Yokoyama 1 , Yun-Jeong Hong 1 , Shao-Ching Hung 2 , David R. Albers 2 , Marsha L. Langhorst 2 , William H. K. Anderson 2 , Scott A. Young 2 1 USDA-Agricultural Research Service; 2 The Dow Chemical Company, USA.
  4. Fiber and whole grain –Michael Falk, LSRO, USA.


Session 4. Prebiotic effects of fiber , sponsored by Orafti




Day 2. 8:00 a.m. -5:00 p.m.

Sessions 5: Health Benefits of Novel Fibers: Fiber, Gut Microbes and Immunity, sponsored by General Mills

  1. Overview of fiber, inulin, and digestive health – Wendy Dahl, Saskatoon Health Region, Canada.
  2. Inulin, gut microbes, and health – D Meyer, Sensus, The Netherlands.
  3. GOS and laxation – Claire Kruger, Yongming Lu, A. Wallace Hayes, Spherix Consulting, Inc., USA.

Session 6: Novel Fibers and Weight Management , sponsored by General Mills

  1. Review of mechanisms: fiber and weight management – Joanne Slavin, The University of Minnesota, USA.
  2. Control of energy metabolism by non digestible oligosaccharides : which role for gut microbes? – Natalie Delzenne, University Catholique de Louvain, Belgium.
  3. FOS and insulin sensitivity – Aki Shinoki and H. Hara, Hokkaido University, Japan.

Lunch

Session 7 and 8. Fibersol 2 , sponsored by ADM/Matsutani Chemical, LLC

  1. Resistant maltodextrin: Chemical and Physical Properties Compared to Other Sources of Dietary fiber, Alan Buck, ADM, USA.
  2. Dietary fiber: Satiety and appetite regulation, Suzanne Hendrich, the University of Iowa, USA.
  3. Dietary fiber: Blood glucose and the glycemic index, Geoff Livesey, Independent Nutrition Logic, UK.
  4. The distribution of energy derived from the fermentation of dietary fiber, David Baer, USDA, USA.
  5. The growth and diversity of the (intestinal) microbiotia as affected by dietary fiber, Volker Mai, The University of Florida, USA.
  6. The quintessential properties of all sources of nondigestible carbohydrates-dietary fiber, Dennis T. Gordon, North Dakota State University-Emeritus, USA.
  7. Panel discussion

Day 3. 8:00 a.m. -5:00 p.m.

Session 9. Galactooligosaccharides (GOS): Next generation prebiotic, sponsored by GTC Nutrition


Session 10. Functional fiber vs. dietary fiber, sponsored by Tate and Lyle

Joanne Slavin, The University of Minnesota, USA.

Joanne Lupton, Texas A & M, USA.

Lisa Sanders, Tate and Lyle

Sue Potter, Tate and Lyle

Lunch

Session 11. Dietary fiber definition

  1. Dietary fiber definition, European perspective - Orafti, Belgium.
  2. Dietary fiber definition in USA -TBD
  3. Dietary fiber definition survey results – S. Cho, NutraSource, USA.

Session 12. Fiber and gastrointestinal health, sponsored by CJ and Kellogg.

  1. Influence of insoluble dietary fibers on digestion and absorption of nutrients, Takashi Sakata, Ishinomaki Senshu University, Japan.
  2. Rice bran fibers – Park JH, CJ, South Korea.
  3. Christine Edwards, UK.
  4. Viscous fibers and fermentation/satiety hormones –Dan Gallaher, The University of Minnesota, USA.
  5. Sourdough fermentation increases solubility of arabinoxylan and protein in wholemeal wheat bread and decreases postprandial glucose and insulin responses in subjects with impaired glucose tolerance, Jenni Lappi 1 , Emilia Selinheimo 2 , Ursula Schwab 1,3 , Kati Katina 2 , Pekka Lehtinen 2 , Hannu Mykkänen 1 , Marjukka Kolehmainen 1 , Kaisa Poutanen 1,2 1 University of Eastern Finland; 2 VTT, Finland.

Day 4. 8:00 a. m. -12:00 p.m.

Concurrent Session 13. Resistant Starch, 8:30-10:30 a.m. sponsored by National Starch

  1. RS and insulin sensitivity – Dennis Robertson, UK.
  2. RS and body fat - Mike Keenan, Pennington Lab, USA.
  3. RS measurement, intakes and dietary targets – Tony Bird, CSIRO, Australia.
  4. RS and satiety – Christine Pelkman, National Starch, USA.

    5. Concurrent Session 14. Beta- glucan, 8:00 a.m.-10:40 a.m.

  5. Beta-glucans and satiety: Marika Lyly, VTT, Finland.
  6. Enhanched fractionation of cell wall components in rye, barley and oats: Pekka Lehtinen/Juhani Sibakov, VTT, Finland.
  7. The Viscosity Effect: Oat bran cereals which provide different viscosities differ in their capacity to serum lower LDL-cholesterol. Susan M. Tosh 1 , Thomas M. S. Wolever 2 , Ruedi Duss 3 , Peter J. Wood 1 ; 1 Agriculture and Agri-Food Canada, Canada, 2 University of Toronto, Canada, 3 CreaNutrition, Switzerland.
  8. Bioprocessing as a tool to upgrade cereal dietary fiber complex: Emilia Selinheimo/Kati Katina/Outi Santala/Laura Flander, VTT, Finland.
  9. Beta-glucans for beverages.: Pekka Lehtinen/Juhani Sibakov/Anu Kaukovirta-Norja

VTT, Finland.

  1. Effects of oat bran, processed to different molecular weights of beta-glucan, on plasma cholesterol and caecal formation of short chain fatty acids in mice. Tina Immerstrand, Kristina E Andersson, Caroline Wange, Ana Rascon, Per Hellstrand, Margareta Nyman, Steve W Cui, Björn Bergenståhl, Christian Trägårdh and Rickard Öste. Lund University, Sweden.
  2. Gene expression after an oat based meal- Matilda Ulmius, Lund University, Sweden.
  3. Oats - Rickard Öste, Lund University, Sweden.

Session 15. Regulatory issues ; 11:00 a.m. - noon

  1. GRAS notice procedure
  2. Health claims and structure function claims

History of Vahouny Fiber Symposia

Dr. Kritchevsky and Mr. Charles Bonfield introduced a series of Vahouny Dietary Fiber Symposia. Their goal was to show how the science of dietary fiber research has become progressively more sophisticated over the years as we need to expand and modernize our view of dietary fiber.

Research presented at the 1st Vahouny Symposium in 1981included analyses of intestinal contents of animals and stool contents of humans and measurements of the effects of dietary fiber on nutrient absorption.

The 2nd Vahouny Symposium, held in 1984, focused more on the effects of dietary fiber in various diseases and medical problems. At this meeting, researchers began to report effects of dietary fiber and diabetes, colon cancer, lipid metabolism, obesity, and other disease conditions.

In 1988, the 3rd Vahouny Symposium continued the focus which had begun in 1984 and featured a 1-day satellite symposium, entitled 'Future Directions in Research on Dietary Fiber and Cancer', sponsored by the US National Cancer Institute.

The program of the 4th Vahouny Symposium, conducted in 1992, began to look into new research areas such as the energy value of fiber; lipid absorption and cholesterol lowering effects, fiber and dietary estrogens; and protective mechanisms of fiber and cancer.

The 5th Vahouny Symposium, conducted in 1996, featured half-day sessions on 'Complex Carbohydrates' (sponsored by the International Life Sciences Institute), 'Soluble Fiber', 'Short Chain Fatty Acids', and 'Nutrients Contributing to the Fiber Effect'.

The 6 th Vahouny Symposium on Dietary Fiber in Health and Disease was held in conjunction with Nutrition Adelaide 98 in 1998. The proceedings of this symposium were published in a special supplement of the Asia Pacific Journal of Clinical Nutrition, Vol. 8, 1999.

The 7th International Vahouny Symposium was held at the Royal College of Physicians in Edinburgh Scotland in May 2002. The proceedings of this symposium were published in a special supplement to the Proceedings of the Nutrition Society, Vol. 62, No.1, 2003.

The 8 th Vahouny symposium was held in Tokyo, Japan, in 2004 (sponsored by the International Life Sciences Institute-Japan).

The history of Vahouny Fiber Symposia has been adopted and modified from Charles Bonfield's summaries which were published in Asia Pacific Journal of Clinical Nutrition 1999; 8:59S-60S and in Foods Food Ingredients J. Jpn., Vol. 210, No.11, 2005.