Australian scientists improve dietary fiber classification for health

Australian scientists have updated how dietary fibers are classified. They now suggest going beyond just soluble and insoluble fibers, aiming to better inform nutritional choices and create tailored health foods. These fibers, found in fruits, vegetables, beans, and whole grains, are vital for overall health. They aid digestion, help manage weight, control blood sugar, support heart health, and may even help prevent cancer. Professor Raj Eri from RMIT University stated that current advice on how to use dietary fibers effectively is unclear. Different fibers can have different health benefits, much like how various medications target specific illnesses. For instance, though both apples and bananas are high in fiber, their effects on health are distinct. In a recent study published in Food Research International, Eri and his team proposed a new fiber classification based on five key features: backbone structure, water-holding capacity, structural charge, fiber matrix, and fermentation rate. Christo Opperman, an RMIT PhD candidate, explained that this approach helps identify which fibers to eat for specific health benefits, such as promoting colonic health. The researchers examined 20 different types of fiber and their interactions with gut bacteria. This area has not been extensively studied before. Eri noted there is a global concern about fiber intake. Surveys show that people in the USA and Europe are often not getting enough fiber. The recommended daily intake is between 28 and 42 grams, but most Americans consume only 12 to 14 grams. Currently, fibers are generally classified as soluble or insoluble. Insoluble fibers help maintain regular digestion, while soluble fibers can lower cholesterol and glucose absorption. However, this classification does not capture the complexity of how different fibers affect human health. The researchers plan to investigate how their new classifications can improve understanding of dietary fibers and their role in health applications.