Lupine Kernel Fiber: Metabolic Effects in Human Intervention Studies and Use as a Supplement in Wheat Bread

There is strong evidence that dietary fiber protects against a variety of diet-related disorders. Legumes are a source of both soluble and insoluble fiber. Soluble fiber is described as being hypercholesterolemic, and insoluble fiber is considered to reduce the risk of colon cancer because the exposure of colonocytes to carcinogens is decreased. Studies have shown that lupine fiber has a positive impact on risk factors of colon cancer and cardiovascular disease. In addition, the consumption of lupine fiber can protect against diet-induced obesity. The technofunctional and sensory properties indicate that lupine fiber is a highly valuable ingredient for bread fortification. Due to its effect on processing of the dough, an optimum addition of 10% lupine fiber is recommended in order to obtain a high-quality product. The nonintrusive and palatable properties in staple foods allow easy inclusion of lupine fiber into the diet. Simultaneously, the fiber improves bowel function and coronary health.