Is it possible that cooking conditions control the physiological effects of dietary fiber?

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The change in the amount and physical property of dietary fiber(DF)during cooking, and the influence of the change on the physiological effect were investigated using rice and sweet potato as samples. The amount of DF in cooked rice increased by panfrying before cooked, and the blood sugar level was suppressed in rats. The amount of DF in sweet potato increased by cooking. The tissue weight of cecum of rats fed cooked sweet potato was heavier than that of rats fed raw sweet potato. These results indicated that the physiological property of DF changes according to cooking conditions. The possibility was suggested that the cooking condition could control the physiological property of DF.