GLOSSARY

Prebiotic Effect is benefit linked to selective substrate use, not fully demonstrated by a population increase alone.

A prebiotic is selectively used by host microorganisms and provides a health benefit. Fermentability alone does not make every fiber a prebiotic, and prebiotics need not share one structure. Product claims require the substrate, amount and relevant outcome. Fiber-rich foods remain valuable even when a specific prebiotic claim has not been established for each one; broad dietary quality should not be replaced by searching for one branded ingredient.

Inulin, oligosaccharides and resistant starches or dextrins differ in behavior. Amount, chain length and preparation influence fermentation and symptoms. Sudden increases can cause gas or discomfort, which is not a necessary sign of effectiveness. Gradual changes away from key events permit assessment. A food's long-term suitability does not mean that the same large portion immediately before running will be tolerated, so timing and quantity remain practical considerations.

Human enzymes cannot cleave all fiber linkages; some material reaches microbes and is fermented according to type. Products include short-chain fatty acids and gases, with fermentability varying between fibers. Fiber digestion is therefore not the same as starch digestion. Gradual increases and event-specific timing are generally more useful than permanently excluding every source, especially because long-term food variety and short-term gut comfort need coordinated planning.