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Researchers from Australia have revised the classification of dietary fibers, moving beyond the traditional categories of soluble and insoluble to provide clearer guidance on nutritional choices and to stimulate the development of targeted health food products.
Dietary fibers found in a variety of foods such as fruits, vegetables, legumes, and whole grains are essential for maintaining good health. They contribute to digestion, aid in weight control, help regulate blood sugar levels, support heart health, and may even play a role in cancer prevention.
However, according to Professor Raj Eri, a food scientist at RMIT University, there is often inadequate consumer guidance on how to utilize these fibers effectively for their respective health benefits.
“Just as various medications are tailored to address specific health issues, different types of dietary fibers cater to distinct health needs,” he noted.
“For instance, while both apples and bananas are high in dietary fiber, the types of fiber they contain function in markedly different ways.”
“Our research aims to pinpoint which fibers are most beneficial for tackling particular health concerns,” Eri added.
A refined approach to dietary fibers
A recent study published in Food Research International introduced a more detailed classification system developed by the RMIT University research team, focusing on five fundamental attributes: backbone structure, water-holding capacity, structural charge, fiber matrix, and fermentation rate.
Christo Opperman, the lead author of the study and a PhD candidate at RMIT, explained that this ‘bottom-up approach’ emphasizes the active properties of various fibers, thereby providing a clearer picture of each one’s health impacts.
“If you aim to improve colonic health, you can analyze a fiber’s characteristics through this framework to find one that supports this goal, particularly looking at the fermentation rate,” Opperman said.
“This method ensures that consumers, dietitians, healthcare professionals, and food industry experts can confidently select fibers that will deliver the desired health results, transforming what was once an uncertain process into a more precise science.”
Opperman further noted that the team has examined 20 different types of dietary fibers and how they specifically interact with gut microbiota.
“These particular interactions have not been extensively explored until now, but this new framework opens the door to a much richer understanding of dietary fibers and their effects,” he stated.
A global deficiency in fiber
Professor Eri emphasized the growing interest in enhancing fiber intake among dietitians, clinicians, food technologists, and consumers alike.
“Data gathered from various countries, including those in Europe and the USA, indicates that every demographic surveyed is not meeting their fiber requirements,” Eri remarked.
“Given that fiber is a crucial nutrient, this widespread deficiency is profoundly concerning.”
Despite recommended fiber intakes ranging from 28 to 42 grams per day, typical consumption is alarmingly low, with Americans averaging only 12-14 grams and Europeans 18-24 grams daily.
Moving past traditional classifications
The established categorization of dietary fibers divides them into soluble and insoluble based on their solubility in water.
Insoluble fibers are typically non-fermentable in the large intestine and assist with regular bowel movements.
On the other hand, soluble fibers are more readily fermented and can help lower cholesterol levels, control glucose absorption, and reduce cravings.
However, the situation is often more complex. For instance, certain insoluble fibers can indeed ferment quickly and impact glucose absorption.
“Despite our advancing understanding of the vital role different fiber types play in fostering a healthy gut microbiome, our fiber classifications remain overly simplistic, primarily distinguishing between soluble and insoluble,” Eri asserted.
“This binary system fails to account for the diverse structures and intricate mechanisms through which dietary fibers influence human health.”
“Our new classification framework is a significant advancement in addressing these shortcomings,” he concluded.
Looking ahead, the researchers plan to study how specific fiber types, based on their new classification system, can influence gut microbiota and explore how this knowledge can be applied to targeted health interventions.
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