Benefits Of Dietary Fiber Research Articles

2582. The Association Between Dietary Fiber and Diet and Gut Colonization with Clostridium difficile

BackgroundThere is little research on the relationship between diet and Clostridium difficile infection. Animal studies have shown potential benefits of dietary fiber in modulating C. difficile infection.MethodsIn 2016–2017, we carried out a microbiota study among adults in the Survey of the Health of Wisconsin, a population-based health survey collecting data on a wide range of health determinants and outcomes. We administered the Dietary History Questionnaire and asked about risk factors for C. difficile and collected fecal samples for 16S rRNA sequencing of gut microbiota and cultured for C. difficile. Dietary components were standardized to 1,000 kcal energy intake. Logistic regression was used to examine diet factors associated with C. difficile colonization. The quasi-conditional association test (QCAT) was performed to identify taxa that were significantly associated with fiber intake.ResultsIn our general population sample of adults [(N = 238; 58% female; mean (range) age = 54 (18–94)], the prevalence of gut colonization with C. difficile was 9.2% (18 toxigenic/3 non-toxigenic). After adjusting for age, sex, and antibiotic use, C. difficile colonization was associated with usual daily fiber consumption over the last year. ORs (95% CI) in the highest vs. lowest quartile were 0.18 (0.03, 0.89) for total fiber, 0.09 (0.01, 0.77) for soluble fiber, and 0.10 (0.1, 0.80) for insoluble fiber. Lower odds of C. difficile colonization were associated with greater consumption of dark green vegetables and less consumption of solid fats, total saturated fats, and added sugar, but not significantly. Omega 3 fatty acids and fruit consumption were either non-monotonically or not associated with C. difficile colonization. Higher levels of total dietary fiber intake were also associated with increased colonization by bacteria within the order Clostridiales, the families Coriobacteriaceae, Lactobacillaceae, and Veillonellacea, and the genera Bifidobacterium, and Lactobacillus.ConclusionHigher average daily dietary fiber (total, soluble, and insoluble) appears to be associated with lower odds of gut colonization with C. difficile. Future research should examine the impact of dietary interventions on C. difficile colonization and infection.Disclosures All authors: No reported disclosures.

Hydroxycinnamic acids and human health: recent advances.

There is an urgent need to improve human diet globally. Compelling evidence gathered over the past several decades suggests that a suboptimal diet is associated with many chronic diseases and may be responsible for more deaths than any other risks worldwide. The main components in our diet that need higher intake are whole grains, fruit and vegetables, and nuts and seeds; all of these are important sources of dietary fiber and polyphenols. The health benefits of dietary fiber and polyphenols are also supported by several decades of valuable research. However, the conclusions drawn from interventional human trials are not straightforward and the action mechanisms in improving human health are not fully understood. Moreover, there is a great inter-individual variation caused by different individual capabilities of processing, absorbing and using these compounds effectively. Data on the bioavailability and bioefficacy of hydroxycinnamic acids (HCAs) are limited when compared to other classes of polyphenols (e.g. anthocyanins). This review aims to summarize the latest research advances related to HCA bioavailability and their biological effects revealed by epidemiological data, pre-clinical and clinical studies. Moreover, we aim to review the effects of HCAs on gut microbiota diversity and function and its respective influence on host health. © 2019 Society of Chemical Industry.

Review article: dietary fibre in the era of microbiome science.

Explanations for the health benefits of dietary fibre have, in the past, been inconsistent and studies of the physiological effects of dietary fibre were, perhaps, directed at the wrong read-outs. Confounding factors included a failure to appreciate the molecular diversity and varied properties of fibre-types and the role of fibre as a substrate for microbial metabolism in the gut. To present a modern perspective on fibre science and to encourage clinicians to re-consider the health impact of dietary fibre and how best to approach adjustments in dietary consumption. This perspective is drawn selectively from recent microbiome science; no attempt was made to perform an exhaustive review of all articles related to every aspect of dietary fibre. Advances in microbiome science have revealed not only the functional impact of dietary fibre on the composition and function of the microbiota but have also demonstrated the physiologic responses to microbial-derived metabolites from fibre digestion. Moreover, studies have shown the personalised nature of host responses to dietary fibre intervention, with outcomes being dependent on individual pre-treatment gut ecology. The physical properties of dietary fibres are important for homeostasis within the gut, but the predominant health benefits extend beyond the gut to enhanced metabolic welfare, including protection against obesity and related metabolic diseases. Fibre is a form of functional food joining a growing list of examples of diet-microbe-host interactions which link microbe-host metabolic and immune cascades.

Protective effect of oat (Avena sativa) bran extracts on acute hepatic liver damage in mice

ABSTRACTOat (Avena sativa) bran, a by-product during oat grain processing, is a excellent source of fibre, vitamins and phytochemicals. The health benefits of dietary fibre have long been established. In the present study, the antioxidant and hepatoprotective effects of oat bran extracts were investigated. The extracts showed strong 1,1-diphenyl-2-picryl-hydrazyl (DPPH), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), hydroxyl, superoxide radicals scavenging and reducing power activities in vitro. In addition, the extracts (50 mg/kg mouse) significantly reduced the levels of malondialdehyde and hepatic damage marker enzymes (aspartate transaminase and alanine transaminase), proinflammatory cytokines as well as elevated SOD, CAT, and GPx enzymes expressions in LPS-treated (1 mg/kg body weight) BALB/c mice. Therefore, the present study strongly suggests that both oat bran extracts could be excellent raw materials for manufacturing functional food due to its protective effect on hepatic liver damage and excellent antioxidant activity.

Caracterización funcional de almidones de plátano cuadrado (Musa balbisiana Colla)

Resistant starch (RS) stands out for its properties related to human health. In the digestive system it provides the benefits of dietary fiber and acts as a prebiotic. New sources of resistant starch are being investigated. The proximal composition, functional properties and microbiological quality of square banana starches (Musa balbisiana Colla) were determined. The fruits were harvested in plantations of Tabasco, Mexico, with degree of maturity type I. The flour was elaborated by drying in an oven. The extraction of the starches was carried out using a wet method and the resistant starches, by enzymatic method. The concentration of bacterial groups was quantified by the surface culture method. The solubility, swelling power and water absorption patterns were evaluated at 60, 70, 80 and 90 ºC. Products with low moisture content were obtained: flour (7.45 ± 0.28), native starch (9.28 ± 0.55) and sterilized starch (10.82 ± 0.10). In the protein content, the highest concentration was observed in the flour (4.44 ± 0.40), followed by the native starch (1.19 ± 0.04), RS2 (0.13 ± 0.01) and RS3 (0.19 ± 0.01). Functional properties are related to different factors, such as temperature, granule size, amylose content and type of resistant starch. RS3 presented the best functional properties and good microbiological quality. The native starch presented the highest microbial load. RS2 and the sterilized starch presented the lowest values of the functional properties.

Interactions of Dietary Fibre with Nutritional Components on Gut Microbial Composition, Function and Health in Monogastrics.

The relation between dietary fibre and the well-being of human and other monogastrics has recently became a hot topic as shown by the increasing number of publications of the related research. The aim of this review is to describe - through a logical approach - the scientific suggestion linking possible benefits of dietary fibre on nutritional components and their effect on the gastrointestinal composition in relation to disease conditions in humans and animals. Dietary fibre plays a key role in: influencing blood glucose or insulin concentrations, stool bulkiness, reducing the pH within the digestive tract, synthesising volatile fatty acids (VFA), reducing intestinal transit time, stimulating growth of intestinal microbes, and constructively enhancing various blood parameters. The available literature suggests that fibre influences the bioavailability of nutrients and maintains the host's well-being by controlling disorders and disease prevalent with a Western way of living such as constipation and diarrhoea, diabetes, obesity, gastrointestinal inflammation, atherosclerosis, and colon cancer. Although there are some studies demonstrating that dietary fibre may be effective in the prevention and treatment of these disorders, the mechanisms involved are yet to be understood.

Exploratory Analysis of the Microbiological Potential for Efficient Utilization of Fiber Between Lantang and Duroc Pigs.

There is growing interest in the use of unconventional feed ingredients containing higher dietary fiber for pig production due to increasing prices of cereal grains and the potential health benefits of dietary fiber on host animals. This study aimed to gain insight into the community-wide microbiome population between the Chinese native Lantang pigs and the commercial Duroc pigs to uncover the microbiological mechanisms for the degradation capacity of fiber in pigs. Utilizing the metagenomics approach, we compared the phylogeny and functional capacity of the fecal microbiome from approximately 150-day-old female Lantang and Duroc pigs fed a similar diet. The structure of the fecal microbial community from the two pig breeds was different at the genus level; the number of genes associated with fiber degradation was higher in Lantang pigs. Further analysis and prediction of their functions from the fecal microbiomes of the two pig breeds revealed that the degradation capacities of fiber, branched chain fatty acids, and oligosaccharides were higher in Lantang pigs. The ability of lignocellulose bonding modules and the transport capacities of xylose, L-arabinose, ribose and methyl galactose were also higher in Lantang pigs. Similarly, the metabolic capacities of xylose, ribose, and fucose and the potential effectiveness of the tricarboxylic acid cycle (TCA) and gene abundance in the hydrogen sink pathway were higher in the fecal microbiome from Lantang pigs. Lantang pigs have a higher capacity to utilize dietary fiber than Duroc pigs, and the differences in the capability to utilize dietary fiber between the indigenous and commercial pigs could be differences in the composition and biological function of the gut microbiota.

Latvian Citizens’ Knowledge about Dietary Fibre

Abstract The positive benefits of dietary fibre (DF) include regulation of the intestinal transit, prevention of risk or treatment of diabetes, and prevention of cardiovascular diseases, colon cancer, and obesity. The aim of this study was to collect information on knowledge about dietary fibre of citizens of Latvia. The questionnaire consisted of 22 questions. Its aim was to evaluate knowledge in three distinct areas: six concerning knowledge about food fibres; six — about the relation between fibres and various foods, and ten about the relation between fibres and diseases. The methodological study was conducted involving 231 participants, of which 83.5% were female and 16.5% male, aged between 18 and 80 years. The respondents were selected by convenience, and they differed in age, literacy, gender, geographical area of residence, and included people from different cities and smaller villages. 67% of the respondents considered that consumption of sufficient amounts of fibres can prevent or treat different diseases. 85% of respondents noted that legumes (peas, beans) are a source of fibres, but that it was more possible to take up the fibre with a combination of vegetables and animal products. The questionnaire revealed that respondents are aware of the benefits of fibre consumption for promoting health and treating some diseases.

Gut Fermentation of Dietary Fibres: Physico-Chemistry of Plant Cell Walls and Implications for Health.

The majority of dietary fibre (DF) originates from plant cell walls. Chemically, DF mostly comprise carbohydrate polymers, which resist hydrolysis by digestive enzymes in the mammalian small intestine, but can be fermented by large intestinal bacteria. One of the main benefits of DF relate to its fermentability, which affects microbial diversity and function within the gastro-intestinal tract (GIT), as well as the by-products of the fermentation process. Much work examining DF tends to focus on various purified ingredients, which have been extracted from plants. Increasingly, the validity of this is being questioned in terms of human nutrition, as there is evidence to suggest that it is the actual complexity of DF which affects the complexity of the GIT microbiota. Here, we review the literature comparing results of fermentation of purified DF substrates, with whole plant foods. There are strong indications that the more complex and varied the diet (and its ingredients), the more complex and varied the GIT microbiota is likely to be. Therefore, it is proposed that as the DF fermentability resulting from this complex microbial population has such profound effects on human health in relation to diet, it would be appropriate to include DF fermentability in its characterization—a functional approach of immediate relevance to nutrition.

KNOWLEDGE OF HEATLH EFFECTS OF DIETARY FIBRE AMONG NURSES AND THE GENERAL POPULATION IN CROATIA: COMPARATIVE ANALYSIS

Introduction: Nurses play diverse roles in educating patients about a healthy diet and in promoting healthy eating habits, through their conversations with patients and families and through their work providing enteral and parenteral feeding to critically ill patients. Given the position of nurses as key providers of dietary guidance, and given the health benefits of dietary fibre, we wanted to assess the level of fibre-related knowledge among nurses in Croatia.Objectives: The primary objective of this cross-sectional s tudy was to compare knowledge between nurses and the general population from Croatia about the health importance of consuming dietary fibre.Methods: Knowledge from 369 nurses and 727 residents from the general population about fibre was assessed using a validated survey developed by the CI&DETS Polytechnic Institute, Viseu, Portugal. Differences between nurses and the general population were assessed for significance using the Mann-Whitney U test and the Kruskal-Wallis test, while associations between study variables and knowledge were explored using Spearman rank correlation coefficients.Results: The level of knowledge among nurses and the general population in Croatia about dietary fibre varies from «undecided» to «partial knowledge». No association was observed between nurse education level and either general knowledge about fibre or knowledge about the health benefits of fibre intake. No significant differences were observed between nurses and the general population in general knowledge (p = 0.894) or in health-related knowledge (p = 0.578).Conclusion: The results suggest the need for updating and expanding nursing curricula. The similar level of knowledge between nurses and the general population about dietary fibre indicates the need to strengthen nurse education and training in the areas of diet and diet therapy in Croatia. Given the role of nurses as diet educators and advisors, this may help improve the quality of health care.

Benefits of dietary fibre to human health: study from a multi-country platform

PurposeBecause dietary fibre has been recognized as a major ally to the maintenance of a healthy body as well as to help against the development of some chronic diseases, this paper aims to study the level of knowledge of a relatively wide range of people about the health effects related to the ingestion of dietary fibre in appropriate dosages.Design/methodology/approachA descriptive cross-sectional study was undertaken on a non-probabilistic sample of 6,010 participants. The data were collected from 10 countries in three different continents (Europe, Africa and America) and measured the level of knowledge regarding different health benefits from dietary fibre. The questionnaires were applied by direct interview after verbal informed consent.FindingsThe results obtained considering the general level of knowledge revealed a considerable degree of information about the benefits of fibre (average score of 3.54 ± 0.5, on a scale from 1 to 5). There were significant differences between genders (p < 0.001), with higher average score for women, and also for level of education (p < 0.001), with higher score for university level. The living environment also showed significant differences (p < 0.001), with people living in urban areas showing a higher degree of knowledge. Also for countries the differences were significant (p < 0.001), with the highest score obtained for Portugal (3.7), and the lowest for Croatia, Italy, Latvia, Macedonia and Romania (3.5). However, despite these differences, the results showed that for all the countries the degree of knowledge was good (above 3.5), corresponding to a minimum level of knowledge of 70 per cent.Originality/valueThis work is considered important due to the wide coverage, including so many countries inclusive with different social and cultural settings. The study allowed concluding that, in general, the participants in the study were quite well informed about the benefits of dietary fibre for the improvement of human health, regardless of gender, level of education, living environment or country. This finding is very relevant considering the diversity of people that composed the sample and reinforces the necessity of continuing with educational policies aimed at providing the general population with the knowledge that might help them make appropriate food choices.

Dietary fibre for glycaemia control: Towards a mechanistic understanding

One of the many functional benefits of dietary fibre when present in the human diet is its ability to reduce the rate of absorption of glucose after consumption of high glycaemic carbohydrate-containing foods, leading to a blunted blood glucose response curve and less demand for insulin. Glycaemia control through dietary intervention is of significant importance to those at high risk for Type 2 Diabetes Mellitus (T2D), or those with Impaired Glucose Tolerance or with T2D, populations that are growing globally at an alarming rate. The soluble polysaccharide gums are well known to induce viscosity and/or gelation in solution, and their physiological function is often related to this rheological behaviour. However, gastrointestinal secretions and dilution, and acidification and re-neutralization, can affect the rheological properties of the polysaccharides in vivo. When one considers the physiology of starch and sugar digestion and glucose absorption, it is possible to elucidate several plausible mechanisms by which both soluble and insoluble fibres might contribute to Glycaemia control: reduction in gastric emptying, modification of release of digestion- and fermentation-related hormones, inhibition of amylase activity and delayed starch hydrolysis, reduction in diffusion of amylolytic products to the small intestinal microvilli, and/or the development of an absorptive barrier layer through interactions with the mucosa. Scientific evidence suggests that all of these mechanisms are involved to some extent. Understanding the relationships between molecular structure, physical functionality and physiological functionality of dietary fibres should enable the food industry to deliver more fibre-enriched functional food products to consumers, especially for Glycaemia control.

Knowledge about dietary fibre and its health benefits: A cross-sectional survey of 2536 residents from across Croatia

This cross-sectional study is aimed at identifying the level of understanding of the health benefits of dietary fibre in the prevention of disease, as well as the association between that understanding and fibre consumption in the Croatian population. We believe that nutritional knowledge is important for the consumption of healthy food which includes also a positive reflection on food habits and health. Only well-informed consumers can shop effectively for food rich in dietary fibre and thereby derive the health benefits that fibre can offer. We suppose the association between that understanding and fibre consumption in the Croatian population. However, this knowledge is not the only important determinant; food purchases are influenced by socioeconomic and demographic factors. Our hypothesis is that the level of knowledge about fibre and fibre consumption varies with age, gender, education level and urban or rural environment. It is our assumption that life styles, environmental conditions and education can affect the level of knowledge and perception about healthy eating habits. If this assumption is accurate, targeted education campaigns to educate and sensitise the population about fibre-rich foods and the health benefits of fibre is a priority. Public health programmes are urgently needed, particularly in rural areas, to sensitise the population to fulfill the recommended fibre intake, high-fibre food sources and the mechanisms by which fibre can help prevent disease.

Isolation, characterization and functionalities of bio-fiber gums isolated from grain processing by-products, agricultural residues and energy crops

Potentially valuable water soluble bio-fiber gums (hemicellulose B) were prepared from low-valued grain processing by-products, agricultural residues and energy crops by an alkaline extraction followed by ethanol precipitation. The bio-fiber gum (BFGs) from all these sources are very rich in soluble dietary fiber (87.2–93.6%) except from wheat bran and sugarcane bagasse (only 60.3 and 55.5% respectively) and they are predicted to be non-caloric in human diets qualifying as non-caloric food ingredient in many products. The sugar composition of these BFGs showed that they were typical arabinoxylans containing high molar ratio of arabinose to xylose with some other sugars such as galactose, glucose, galacturonic acid and glucuronic acid in the side chains. The yield of pure BFG from these plant materials varied from 2.33 (rice fiber) to 25.13% (corn bran) and they all, except BFG from wheat bran, are very good emulsifiers for stabilizing oil in water emulsions. Their ORAC values ranged from about 7000 to 29,000 μmole Trolox/100 g sample showing that they have the ability to provide antioxidant activity in foods, as well as offering the other functionalities and health-promoting benefits of dietary fiber. The ORAC values of BFGs are higher than their respective original plant materials indicating that the antioxidant-rich portions of the various plant materials can be solubilized and fractionated by the present alkaline extraction process.

Study about How A Sample of Portuguese People Perceive the Health Benefits of Dietary Fibre

Background: Dietary Fibre (DF) has been part of human diet since ever, and its benefits for the human health have been well established and scientifically confirmed. However, it is important to study to what extent people are aware of those benefits. Objective: Having in mind the importance of DF the present work was undertaken to study the level of knowledge of people residing in Portugal about the health effects related to DF. Methods: A descriptive cross-sectional study was undertaken on a non-probabilistic sample of 382 adult participants. Descriptive statistics were used together with some inferential tests, all using the software SPSS and considering a level of significance of 5%. Results: The results allowed concluding that people were differently informed about the effects of DF in preventing and/or treating various diseases, being constipation the most recognized, followed in decreasing order by obesity, bowel cancer, cholesterol, cardiovascular diseases, diabetes and breast cancer. The results also showed that significant differences were encountered between age groups for most of the diseases evaluated, but not between genders, levels of education or living environments. Conclusion: Generally, it was concluded that the participants in this study were relatively well informed about the roles of DF in preventing and/or treating several diseases.

Isolation, characterization and the functional properties of cellulosic arabinoxylan fiber isolated from agricultural processing by-products, agricultural residues and energy crops

Water insoluble cellulosic arabinoxylan fibers were prepared from low-valued agricultural processing by-products, agricultural residues and energy crops by removing the alkali-extractable hemicelluloses and processing the alkali insoluble material under high temperature and high shear conditions. The yield of these fibrous plant materials varied from 14.3 to 59.90% and most of them contained more than 90% insoluble dietary fiber. Sugar composition and glycosyl-linkage analysis show that they are composed of cellulose and arabinoxylans indicating that they have a typical cellulosic arabinoxylan structure. They have very high water holding capacity varying from 6.374 to 74.33 g/g (water/fiber), indicating their usefulness in many food system applications as moisture management aids and texturizing agents. Their ORAC values vary from 352 to 1560 μmole Trolox/100 g showing that they have the ability to provide antioxidant activity in foods, as well as offering other functionality and health-promoting benefits of dietary fiber.

Lipolysis and thermogenesis in adipose tissues as new potential mechanisms for metabolic benefits of dietary fiber

ObjectiveDietary fiber consumption is associated with reduced risk for the development of noncommunicable diseases. The aim of the present study was to evaluate the effects of cereal dietary fiber on the levels of proteins involved in lipolysis and thermogenesis in white adipose tissue (WAT) and brown adipose tissue (BAT) of C57 BL/6 J mice fed a high-fat diet (HFD). MethodsMale C57BL/6 J mice were fed normal chow diet (Chow), HFD, HFD plus oat fiber (H-oat), or HFD plus wheat bran fiber (H-wheat) for 24 wk. Body weight and food intake were recorded weekly. Serum adiponectin was assayed by an enzyme-linked immunosorbent assay kit. Western blotting was used to assess the protein expressions of adipose triacylglycerol lipase (ATGL), cAMP protein kinase catalytic subunit (cAMP), protein kinase A (PKA), perilipin A, hormone-sensitive lipase (HSL), uncoupling protein 1 (UCP1), fibroblast growth factor 21 (FGF-21), β3-adrenergic receptor (β3AR), and proliferator-activated receptor gamma coactivator-1 α (PGC-1 α) in the WAT and BAT. ResultsAt the end of the feeding period, body and adipose tissues weight in both H-oat and H-wheat groups were lower than in the HFD group. Mice in the H-oat and H-wheat groups showed an increasing trend in serum adiponectin level. Compared with the HFD group, cereal dietary fiber increased protein expressions involved in the lipolysis and browning process. Compared with the H-wheat group, H-oat was more effective in protein expressions of PKA, PGC-1 α, and UCP1 of the WAT samples. Compared with the H-oat group, H-wheat was more effective in protein expressions of PKA, ATGL, UCP1, β3AR, and FGF-21 of the BAT samples. ConclusionsTaken together, our results suggested that cereal dietary fiber enhanced adipocyte lipolysis by the cAMP–PKA–HSL pathway and promoted WAT browning by activation of UCP1, and consequently reduced visceral fat mass in response to HFD feeding.

Dietary fibre intake and mortality from cardiovascular disease and all cancers: A meta-analysis of prospective cohort studies

Accumulating evidence supports health benefits of dietary fibre, such as improving lipid profiles, lowering blood pressure and improving insulin sensitivity, but evidence from comprehensive investigation of dietary fibre intake and mortality from cardiovascular disease (CVD) and all cancers is limited. To quantitatively assess the association between dietary fibre intake and mortality from CVD and all cancers. We performed a meta-analysis of prospective cohort studies. Eligible studies were identified by searching PubMed and Embase databases for all articles published up to September 2014 and via hand searching. Study-specific estimates adjusting for potential confounders were combined to calculate pooled relative risks (RRs) with 95% confidence intervals (CIs), using a random-effects model. We found 15 studies that examined the association between dietary fibre and mortality from CVD, coronary heart disease (CHD) and all cancers. The pooled RRs of CVD, CHD and all-cancer mortality for the highest versus lowest category of dietary fibre were 0.77 (95% CI: 0.71-0.84), 0.76 (95% CI: 0.67-0.87) and 0.86 (95% CI: 0.79-0.93), respectively. In a dose-response meta-analysis, the pooled RRs for an increment of 10 g/day in dietary fibre intake were 0.91 (95% CI: 0.88-0.94) for CVD, 0.89 (95% CI: 0.85-0.93) for CHD and 0.94 (95% CI: 0.91-0.97) for all cancers. Our findings suggest that high dietary fibre intake is associated with a reduced risk of mortality from CVD and all cancers. These results support the current recommendation that high dietary fibre intake should be part of a healthy diet.

Perceived Role of Dietary Fiber in Healthy Diet and its Intake Pattern among Educated Urban Population

Dietary fiber (DF) is now considered as a part of healthful diet because it plays an important role in preventing many of organic diseases. A survey was conducted to evaluate the perceived role of DF in healthy diet and its intake level among educated urbanites of Dhaka city. For dietary information, a 24 hours recall method along with a 7 day food frequency questionnaire was used. The findings show that the respondents were aware of DF and were able to name fiber rich foods. They perceived that fruits and vegetables are the rich source of DF. But fiber consumption frequencies showed that majority of them do not take fruits and vegetables everyday. As a result DF intake of the respondents was found 7.87 g/day, far below the recommended level (25-35 g/day or 10 g/1000 Kcal). Thus the study revealed that though the health benefits of DF was perceived and recognized by our educated population but they do not practice it.

30 g of fibre a day: An achievable recommendation?

AbstractThe Scientific Advisory Committee on Nutrition (SACN) recently published its draft report on Carbohydrates and Health, in which new recommended intakes for fibre were proposed for children and adults, following an in‐depth review of the scientific evidence base. The recommendation for the adult population of 30 g/day, measured by the Association of Official Analytical Chemists' (AOAC) method, is somewhat higher than current recommendation and, according to intakes reported in the recent National Diet and Nutrition Survey, would require men to increase their fibre intakes by around 50% and women by 75%.This paper discusses current fibre intakes in the UK and describes the main contributors of fibre to the diet. Simple dietary modelling was carried out to investigate the feasibility of the recommendation by SACN in the context of other nutrient recommendations and food‐based guidelines. This demonstrated that it is possible to consume 30 g of AOAC fibre a day in the context of a healthy diet that meets other dietary recommendations if all meals are based on starchy foods (including mainly wholegrain options and potatoes with their skins), high fibre snacks are selected and the diet is rich in fruit and vegetables (around 8 portions daily).Barriers to meeting the recommendation are considered, including the negative consumer perceptions of starchy foods and a lack of awareness regarding the health benefits of fibre, particularly those beyond bowel health. Labelling regulations may pose further challenges, as there is not an agreed definition for ‘wholegrain’ and the European Food Safety Authority (EFSA) has concluded that there is, as yet, insufficient evidence to warrant an official health claim for dietary fibre (as a general food ingredient).Although feasible in the context of other dietary guidelines, the required dietary pattern to achieve 30 g of AOAC fibre a day is not reflective of average diets in the UK. Achieving this population recommendation will therefore be a considerable challenge. Co‐operation and collaboration is likely to be required from a number of stakeholders including the food industry, health professionals and regulatory bodies to raise awareness of the benefits of dietary fibre and encourage greater consumption of higher fibre foods. Innovative high fibre ingredients may also be needed to make it easier for consumers to boost their fibre intakes.