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Previous Volume 342:1372 May 4, 2000 Number 18 Next

	Since this article has no abstract, we have provided an extract of the first 100 words of the full text and any section headings.

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To the Editor: Inulin is a fructan and storage carbohydrate found in more than 36,000 kinds of plants, including chicory, artichokes, and salsify. Inulin has been used as a food ingredient for many years, but it is only recently that the use of inulin and oligofructose, a hydrolysate of inulin, has increased considerably owing to their many postulated health benefits and their documented properties, such as a dietary-fiber effect and their ability to increase the levels of certain enteric bacteria, including bifidobacteria.¹ These fructans are now being added to an increasing number of industrially processed foods, such as candies, beverages, . . . [Full Text of this Article]

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