Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers.

Kate Tuck,Tim Cassettari,Peter Petocz,Andrew Mcconnell,Flavia Fayet-Moore

doi:10.3390/nu10091223

Abstract

Intakes of dietary fibre in Australia are lower than recommended. An understanding of food choices associated with fibre intake can help to inform locally relevant dietary interventions that aim to increase its consumption. This study aimed to profile the relationship between dietary choices and fibre intake of Australians. Using Day 1 data from the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153, ≥2 years), dietary fibre intake was classified by quartiles for children (2–18 years) and adults (≥19 years). Intakes of the Australian Dietary Guidelines (ADG) food groups were calculated, as well as the major, sub-major, and minor food groups from the Australian Food Composition Database. Each of these food groups provide a progressively greater level of detail. Associations with ADG food groups and major food groups were determined, and the leading sub-major and minor food group sources of fibre for low (Quartile 1) and high (Quartile 4) fibre consumers were profiled. Energy-adjusted intakes of wholegrain and/or high fibre but not refined grain (cereal) foods, vegetables, and fruit were positively associated, and discretionary foods negatively associated, with quartile of fibre intake (p < 0.001). The top three sub-major food group sources of fibre were regular breads, cereal mixed dishes, and ready-to-eat breakfast cereals in high fibre consumers and regular breads, cereal mixed dishes, and potatoes in low fibre consumers. White breads was the leading minor food group contributor in low fibre consumers, and apples and lower sugar wheat based breakfast cereal were the leading fibre contributors in high fibre consumers in children and adults, respectively. Higher intakes of wholegrain, fruits, and vegetables, and a lower discretionary intake were associated with higher fibre intake. Encouraging these foods as part of any public health intervention is likely to be effective for increasing dietary fibre intakes.

Highlights

The benefits of dietary fibre are well established
Fibre density increased with fibre intake, from 1.9 ± 0.7 g/Megajoules. Different superscripts a (MJ) among low fibre consumers to 3.3 ± 1.0 g/MJ among high fibre consumers
High fibre consumers were more likely to be male than female, and there was no relationship with age (Table 1)

Summary

Introduction

The benefits of dietary fibre are well established. Increased fibre consumption may support regular laxation [1] and reduce the risk of cardiovascular disease [2], type 2 diabetes [3] and all-cause mortality [4]. In the most recent 2011–2012 National Nutrition and Physical Activity Survey (NNPAS) in Australia, more than 1 in 2 children and more than 7 in 10 adults. Cereals and cereal products, which contains basic cereal and grain foods such as bread, pasta, rice, and breakfast cereals, was the leading major food group contributor to dietary fibre for both adults and children [8], but the majority of grain intake in children and adults is refined and lower in fibre [9]. A greater intake of the grain (cereal) food group as stipulated in the ADG was associated with higher fibre intakes [10], yet 67–76% of adults and 61–74% of children did not meet the recommended serves of grain (cereal) foods [9]. Those who consumed breakfast cereal for breakfast had a higher fibre intake than those who had a non-cereal breakfast or who skipped breakfast altogether [11]

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