Soluble Dietary Fibre and Type 2 Diabetes – Mechanisms of Action and Food Supplementation, Professor Douglas Goff, University of Guelph, Ontario

There are numerous health benefits related to eating fibre-containing foods, including lowering the levels of serum glucose and lipids, thus reducing the risk of type 2 diabetes and heart disease. Furthermore, by creating an increased feeling of fullness, eating fibre-rich foods reduces caloric intake and obesity. Professor Douglas Goff from the University of Guelph, Ontario, Canada, researches the supplementation of food with fibre and the specific mechanisms of beneficial action, with a focus on blood glucose reductions after eating a carbohydrate-rich meal. Along with his team, his goal is to define the relationship between the molecular structure and physiological functionality of soluble dietary fibres.