Closing America’s Fiber Intake Gap

Abstract

Adequate intake of dietary fiber is associated with digestive health and reduced risk for heart disease, stroke, hypertension, certain gastrointestinal disorders, obesity, type 2 diabetes, and certain cancers. According to consumer research, the public is aware of the benefits of fiber and most people believe they consume enough fiber. However, national consumption surveys indicate that only about 5% of the population meets recommendations, and inadequate intakes have been called a public health concern. To address the fiber consumption gap and formulate potential solutions, researchers, educators, and communicators convened at a Food & Fiber Summit on January 28, 2014, in Washington, DC. Panelists and attendees devised communication strategies to correct consumer misperceptions about fiber. These misperceptions include commonly held beliefs that all whole-grain foods are good sources of fiber and that foods with fiber are expensive, unpalatable, and complicated to prepare. To help close the fiber intake gap, nutrition and health educators can use communication strategies such as providing clear and concise information, recommending flavorful fiber-rich foods, and describing the benefits of adequate fiber intake. Several supporting messages were developed to effectively communicate about fiber. An example is to advise people to consistently check nutrition labels to find good sources of fiber.

High Levels of Prebiotic Resistant Starch in Diet Modulate a Specific Pattern of miRNAs Expression Profile Associated to a Better Overall Survival in Pancreatic Cancer

“…Notably, high-fiber foods are considered the basis of a healthy dietary pattern with the potential benefit not only in preventing chronic diseases but also in ameliorating their course. Fiber intake recommendations range from around 20 to 38 g per day, depending on gender and age (21–25 g of fiber a day for women while 30–38 g a day for men) [ 43 ]. Nutrition is a key factor in cancer development, progression, and outcome of the therapy [ 44 ] and if meat, alcohol, salt preserved, and processed foods are considered as risk factors for different types of cancer [ 45 ], food rich in fibers (wholegrains, vegetables, legumes, and fruits) and fish are universally accepted to be healthy dietary patterns.…”

Point-of-Decision Prompts Increase Dietary Fiber Content of Consumers’ Food Choices in an Online Grocery Shopping Simulation

“…Even fewer Americans likely realize that fiber improves the gut microbiota since this is a new benefit that members of the scientific and health communities are still working to fully document [ 25 ]. Consumers may be more motivated to increase their fiber consumption if they understand its health benefits [ 26 ].…”

The Choice of Bread: The Association between Consumers’ Awareness of Dietary Fiber and Declared Intentions to Eat

“…Not being familiar with the addition of fiber to the plain wheat roll, participants could choose this roll because of its color indicating a higher flour milling. One quarter of people chose CR, which may be the result of both their previous eating habits and their preferences [26,38], but also of not paying attention to fiber in their daily diet or believing they meet their fiber needs [39].…”