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The growing global prevalence of non-communicable diseases (NCDs) has gained increasing attention to the health-promoting potential of whole grain dietary fibers. Whole grains are rich sources of both soluble dietary fiber (SDF) and insoluble dietary fiber (IDF), contributing distinct physicochemical properties and playing vital roles in promoting human health. This review provides a comprehensive analysis of the dietary fiber composition of various whole grains including wheat, oats, barley, rye, corn, sorghum, and rice, highlighting their structural characteristics, physiochemical properties, and associated health benefits. The physicochemical properties of dietary fibers such as solubility, water and oil holding capacity, viscosity, swelling ability, and bile acid binding capacity contribute significantly to their technological applications and potential health benefits, particularly in the prevention of NCDs. Despite strong evidence supporting their health benefits, global whole grain intake remains below recommended levels. Therefore, promoting whole grain intake and developing fiber rich functional foods are essential for enhancing public health and preventing chronic diseases. Future research should focus on enhancing the bioavailability and functionality of whole grain dietary fibers, optimizing its extraction methods, and exploring its potential applications in the food and pharmaceutical industries.
Ariyarathna et al. (Wed,) studied this question.