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Health benefits of dietary fiber |
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| Authors: | James W Anderson Pat Baird Richard H Davis Jr Stefanie Ferreri Mary Knudtson Ashraf Koraym Valerie Waters Christine L Williams |
| Affiliation: | Department of Internal Medicine and Nutritional Sciences Program, University of Kentucky, Lexington, Kentucky, USA.; University of Connecticut, Stamford Campus, Stamford, Connecticut, USA and Westchester Community College, Valhalla, New York, USA.; Department of Medicine, University of Florida, Gainesville, Florida, USA.; Division of Pharmacy Practice and Experiential Education, UNC Eshelman School of Pharmacy, Chapel Hill, North Carolina, USA.; University of California, Irvine, Irvine, California, USA.; Ohio State University, Columbus, Ohio, USA and Wright State University, Dayton, Ohio, USA.; Certified Personal Trainer, Los Angeles, California, USA.; Healthy Directions, Inc., New York, New York, USA. |
| Abstract: | Dietary fiber intake provides many health benefits. However, average fiber intakes for US children and adults are less than half of the recommended levels. Individuals with high intakes of dietary fiber appear to be at significantly lower risk for developing coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal diseases. Increasing fiber intake lowers blood pressure and serum cholesterol levels. Increased intake of soluble fiber improves glycemia and insulin sensitivity in non-diabetic and diabetic individuals. Fiber supplementation in obese individuals significantly enhances weight loss. Increased fiber intake benefits a number of gastrointestinal disorders including the following: gastroesophageal reflux disease, duodenal ulcer, diverticulitis, constipation, and hemorrhoids. Prebiotic fibers appear to enhance immune function. Dietary fiber intake provides similar benefits for children as for adults. The recommended dietary fiber intakes for children and adults are 14 g/1000 kcal. More effective communication and consumer education is required to enhance fiber consumption from foods or supplements. |
| Keywords: | coronary heart disease diabetes dietary fiber gastrointestinal disorders obesity |