Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health

Abstract

Research into the analysis, physical properties and health effects of dietary fibre has continued steadily over the last 40-50 years. From the knowledge gained, countries have developed guidelines for their populations on the optimal amount of fibre to be consumed each day. Food composition tables from many countries now contain values for the dietary fibre content of foods, and, from these, combined with dietary surveys, population intakes have been determined. The present review assessed the uniformity of the analytical methods used, health claims permitted, recommendations and intakes, particularly from national surveys across Europe and around the world. It also assessed current knowledge on health effects of dietary fibre and related the impact of different fibre types on health. The overall intent was to be able to provide more detailed guidance on the types of fibre which should be consumed for good health, rather than simply a total intake figure, the current situation. Analysis of data indicated a fair degree of uniformity in the definition of dietary fibre, the method used for analysis, the recommended amount to be consumed and a growing literature on effects on digestive health and disease risk. However, national dietary survey data showed that intakes do not reach recommendations and very few countries provide guidance on the types of fibre that are preferable to achieve recommended intakes. Research gaps were identified and ideas suggested to provide information for more detailed advice to the public about specific food sources that should be consumed to achieve health benefits.

Nutritional interest of dietary fiber and prebiotics in obesity: Lessons from the MyNewGut consortium

“…Over the years, the definition of DF, analytical methods and their effects on health and disease have been widely discussed. As indicated in the recent review by Stephen et al, a fair degree of uniformity currently exists in the definition of fiber, the method used for analysis and the recommended amounts for consumption [4]. Gut microbiota related health benefits are not yet included in the current dietary and public health recommendations but, as indicated in this Opinion Paper, significant advances have been made to have clarifications about the physiological effects of DF to be taken into account for future recommendations [5,6].…”

Prebiotics – an added benefit of some fibre types

“…Isolated GOS can be added to fruit and milk beverages and dairy products (Stephen et al . ). GOS and FOS mixtures are also added to some infant formula and baby foods, due to suggested efficacy in reducing allergy risk (Osborn & Sinn ).…”

“…At present, inulin is added to some milk powders, ‘growing up’ milks, bakery products, cereals and cereal bars (Stephen et al . ). Under European Union (EU) novel food regulations, inulin and types of FOS and GOS that have been widely consumed in the EU before 1997 ( i.e .…”

“…Inulin purified from chicory root can be used to replace fat and sugar in products, and its use by the food industry may increase in the light of government targets to encourage reformulation of certain food categories (PHE 2018). At present, inulin is added to some milk powders, 'growing up' milks, bakery products, cereals and cereal bars (Stephen et al 2017). Under European Union (EU) novel food regulations, inulin and types of FOS and GOS that have been widely consumed in the EU before 1997 (i.e.…”

“…Different b-GOS mixtures can be produced synthetically depending on the source of the b-galactosidase enzyme used, and evidence suggests that these have differing bifidogenic effects in the human gut (Depeint et al 2008). Isolated GOS can be added to fruit and milk beverages and dairy products (Stephen et al 2017). GOS and FOS mixtures are also added to some infant formula and baby foods, due to suggested efficacy in reducing allergy risk (Osborn & Sinn 2013).…”