Journal of the Academy of Nutrition and Dietetics
From the AcademyPosition PaperPosition of the Academy of Nutrition and Dietetics: Health Implications of Dietary Fiber
Section snippets
Analytical Definitions and Sources of Dietary Fiber
Descriptive definitions described here provide health professionals and consumers with a characterization of dietary fiber constituents. Analytical definitions are necessary to provide consistent food composition data. Common analysis methods include AOAC method 985.29 (total dietary fiber) and 991.43 (soluble and insoluble dietary fiber).10 Of note, these methods do not distinguish between naturally occurring fiber (dietary fiber) and added fiber (functional fiber). Both methods exclude
Benefits of Dietary Fiber Intake
This position update considered current research on dietary fiber rather than functional fibers and their relationships to chronic disease and physiological function. There is considerable epidemiological evidence that higher dietary fiber intakes reduce the risk of disease, including cardiovascular disease (CVD), type 2 diabetes, and cancer.13, 14, 15, 16, 17, 18, 19 However, the protective effect of dietary fiber may extend to other disease states and conditions, impacting all-cause
Potential Adverse Effects
No Tolerable Upper Limit has been set for total fiber, concluding that there is no intake level of dietary fiber that has been shown to cause significant adverse effects on mineral balance or gastrointestinal function.1 Achieving the AI of fiber through foods high in dietary fiber is achievable, and intakes may well exceed the AI if primarily whole grains, whole fruits, vegetables, legumes, and nuts are consumed at recommended levels. Although very high intakes of certain functional fibers can
Emerging Areas of Dietary Fiber Research
In recent years, the role of the gut microbiota in human health has reached the forefront of nutrition and medical research.74 Dietary fiber is a key substrate for the gut microbiota, so alteration of dietary fiber intake has an immediate and direct impact on the gut microbial population.64 As mentioned previously, dietary fibers have the potential to modulate the gut microbiota and impact health and wellness. Further research on foods containing dietary fiber is needed to better understand
Conclusions
Dietary fiber is beneficial to health and, if consumed in adequate amounts, reduces the risk of several chronic diseases, such as CVD, type 2 diabetes, and some cancers. Inconsistencies in definitions of dietary fiber and labeling of dietary fiber on food products are barriers to fully understanding fiber’s health effects. Sources of dietary fiber, as opposed to functional fiber, have the added benefit of naturally occurring micronutrients and phytochemicals that may synergistically improve
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This Academy of Nutrition and Dietetics position was adopted by the House of Delegates Leadership Team on October 18, 1987, and reaffirmed on September 12, 1992; September 6, 1996; June 22, 2000; June 11, 2006; and March 19, 2012. This position is in effect until December 31, 2018. Position papers should not be used to indicate endorsement of products or services. All requests to use portions of the position or republish in its entirety must be directed to the Academy at [email protected].
Authors: Wendy J. Dahl, PhD, RD, University of Florida, Gainesville, FL; Maria L. Stewart, PhD, University of Hawaii at Manoa, Honolulu, HI.
Reviewers: Dietitians in Integrative and Functional Medicine dietetic practice group (Dean Chiarelli, MA, RDN, HFS, CHES, REHS, Arizona State University, Phoenix, AZ); Sharon Denny, MS, RD (Academy Knowledge Center, Chicago, IL); Research dietetic practice group (Virginia Quick, PhD, RD, James Madison University, Harrisonburg, VA); Mary Pat Raimondi, MS, RD (Academy Policy Initiatives & Advocacy, Washington, DC); Joanne Slavin, PhD, RD (University of Minnesota, St. Paul, MN); Alison Steiber, PhD, RD (Academy Research & Strategic Business Development, Chicago, IL); B. Jan-Willem Van Klinken, MD, PhD, MSc (PepsiCo Inc, Barrington, IL); Holly J. Willis, PhD, RD (St. Catherine University, St Paul, MN).
Academy Positions Committee Workgroup: Ainsley M. Malone, MS, RDN, LD, CNSC, FASPEN, FAND (chair) (The American Society for Parenteral and Enteral Nutrition, Silver Spring, MD); Mary J. Marian, DCN, RDN, CSO, FAND (University of Arizona, Tucson, AZ); Linda Van Horn, PhD, RD, LD (content advisor) (Northwestern University Feinberg School of Medicine, Chicago, IL).
We thank the reviewers for their many constructive comments and suggestions. The reviewers were not asked to endorse this position or the supporting paper.