Filling America's Fiber Intake Gap: Summary of a Roundtable to Probe Realistic Solutions with a Focus on Grain-Based Foods

Department of Pharmacy, University of Southern California, Los Angeles, CA, USA.
Journal of Nutrition (Impact Factor: 3.88). 05/2012; 142(7):1390S-401S. DOI: 10.3945/jn.112.160176
Source: PubMed


Current fiber intakes are alarmingly low, with long-term implications for public health related to risk of coronary heart disease, stroke, hypertension, certain gastrointestinal disorders, obesity, and the continuum of metabolic dysfunctions including prediabetes and type 2 diabetes. Eating patterns high in certain fibers are known to lower LDL cholesterol and blood pressure, lower blood glucose, and decrease insulin resistance in people with prediabetes and type 2 diabetes; help with both weight loss and maintenance; and improve bowel regularity and gastrointestinal health. With >90% of adults and children who fall short of meeting their daily fiber recommendations, the 2010 Dietary Guidelines for Americans once again classified fiber as a nutrient of concern. Despite efforts over the past decade to promote adequate fiber through fruit, vegetable, and whole-grain intakes, fiber consumption has remained flat at approximately half the daily recommended amount. The public health implications of inadequate fiber intake prompted the roundtable session "Filling America's Fiber Gap: Probing Realistic Solutions," which assembled nutrition researchers, educators, and communicators to identify challenges, opportunities, and realistic solutions to help fill the current fiber gap. The roundtable discussions highlighted the need for both consumer and professional education to improve acceptance for and inclusion of grain-based foods with added fiber as one strategy for increasing fiber intakes within daily energy goals.

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Available from: Sibylle Kranz, Feb 24, 2014
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    • "This amount of added fiber or fiber naturally present in foods adversely affects the palatability of foods and gastrointestinal tolerance for many individuals. Actual fiber consumption is about half the recommended amount (Clemens et al., 2012). Fruit and vegetable food products, rich in fiber, must also taste good and appeal to the consumer. "
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    • "In Europe the consumption of fibres has been found to vary between different areas, ranging between 18 g and 29 g in males and between 15 g and 25 g in females (Cust et al., 2009). Breakfast and snacks have been recognised as important meal occasions to fill in the current gap in fibre intake (Clemens et al., 2012). Thus, the kind of products that were used in this study would have a potential to increase dietary fibre intake; addition of only one portion of biscuits and juice enriched with b glucans per day would increase the total fibre intake by 18 g and thus would increase the intake of dietary fibre to a sufficient level. "
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