Dietary Fibre - Nutrition and Health Benefits

  • Shabnam Chhabra


Numerous researches have suggested a positive impact of fibre-rich diets on human health and its association with decreased prevalence of several non-communicable diseases. Population consuming adequate dietary fibre have shown reduced risk of chronic diseases due to the beneficial effects of its intake on the disease-associated risk factors. Although new references of fibre intake have been suggested for adults and young people, the recent data on dietary assessments of population indicate low intake of fibre-rich foods such as fruits, vegetables, nuts, oilseeds and wholegrain starchy foods in diet. Dietary fibre intake is highly recommended in various gastrointestinal diseases, cardiovascular conditions, type 2 diabetes and colorectal cancer; however the importance of fibre consumption for human health is still not very well acknowledged as compared to other nutrients such as carbohydrates and fats. The message of increasing consumption of fibre-rich foods containing both soluble and insoluble fibres, such as whole grains, legumes, fruits and vegetables, needs to be strongly propagated, and the most suitable advice of consuming dietary fibre from natural foods must be delivered.


Cardiovascular diseases Colorectal cancer Diabetes Dietary fibre Gastrointestinal diseases Insoluble fibre Soluble fibre 


  1. 1.
    Hakajima (2000) Health Promotion – new challenges for the future. IUHPE-SEARB Publications, pp 15–9Google Scholar
  2. 2.
    Chawla R, Patil GR (2010) Soluble dietary fiber. Compr Rev Food Sci Food Saf 9:178–196CrossRefGoogle Scholar
  3. 3.
    Lunn J, Buttris JL (2007) Carbohydrates and dietary fiber. Nutr Bull 32:21–64CrossRefGoogle Scholar
  4. 4.
    AACC Report (2001) The definition of dietary fiber: a report of the American Association of Cereal Chemists (AACC). Cereal Foods World 46:113–126Google Scholar
  5. 5.
    Srilakshmi B (2002) Carbohydrates. Nutrition Science, New Age International (P) Ltd, New Delhi, pp 20–39Google Scholar
  6. 6.
    Longvah T, Ananthan R, Bhaskarachary K, Venkaiah K (2017) Indian food composition tables. National Institute of Nutrition, ICMR, Hyderabad, pp 1–19Google Scholar
  7. 7.
    Paul S (2014) Carbohydrates. A textbook of bio-nutrition – curing diseases through diet. CBS Publishers & Distributers Pvt. Ltd, New Delhi, pp 47–67Google Scholar
  8. 8.
    Chhabra S (2009) Diet/Lifestyle related risk factors and the impact of educational intervention – a study among known cases of coronary artery disease. PhD thesis submitted to the University of Delhi, pp 125–129Google Scholar
  9. 9.
    James SL, Muir JG, Curtis SL, Gibson PR (2003) Dietary fiber: a roughage guide. Intern Med J 33:291–296CrossRefGoogle Scholar
  10. 10.
    Slavin JL, Martini MC, Jacobs DR Jr, Marquart L (1999) Plausible mechanisms for the protectiveness of whole grains. Am J Clin Nutr 70:459–463SCrossRefGoogle Scholar
  11. 11.
    Threapleton DE, Greenwood DC, Evans CE, Cleghorn CL, Nykjaer C, Woodhead C, Cade JE, Gale CP, Burley VJ (2013) Dietary fiber intake and risk of cardiovascular disease: systematic review and meta-analysis. BMJ 347:f6879CrossRefGoogle Scholar
  12. 12.
    Weickert MO, Pfeiffer AF (2008) Metabolic effects of dietary fiber consumption and prevention of diabetes. J Nutr 138:3439–3442CrossRefGoogle Scholar
  13. 13.
    Schulze MB, Schulz M, Heidemann C, Schienkiewitz A, Hoffmann K, Boeing H (2007) Fiber and magnesium intake and incidence of type 2 diabetes: a prospective study and meta-analysis. Arch Intern Med 167:956–965CrossRefGoogle Scholar
  14. 14.
    Howarth NC, Saltzman E, Roberts SB (2001) Dietary fiber and weight regulation. Nutr Rev 59:129–139CrossRefGoogle Scholar
  15. 15.
    Weickert MO, Spranger J, Holst JJ, Otto B, Koebnick C, Mohlig M, Pfeiffer AF (2006) Wheat-fiber-induced changes of postprandial peptide YY and ghrelin responses are not associated with acute alterations of satiety. Br J Nutr 96:795–798CrossRefGoogle Scholar
  16. 16.
    Howarth NC, Saltzman E, McCrory MA, Greenberg AS, Dwyer J, Ausman L, Kramer DG, Roberts SB (2003) Fermentable and nonfermentable fiber supplements did not alter hunger, satiety or body weight in a pilot study of men and women consuming self-selected diets. J Nutr 133:3141–3144CrossRefGoogle Scholar
  17. 17.
    Keogh JB, Lau CW, Noakes M, Bowen J, Clifton PM (2007) Effects of meals with high soluble fiber, high amylose barley variant on glucose, insulin, satiety and thermic effect of food in healthy lean women. Eur J Clin Nutr 61:597–604CrossRefGoogle Scholar
  18. 18.
    Raben A (2002) Should obese patients be counselled to follow a low-glycaemic index diet? No. Obes Rev 3:245–256CrossRefGoogle Scholar
  19. 19.
    Reddy BS (1999) Role of dietary fiber in colon cancer: an overview. Am J Med 106(1A):16S–19SCrossRefGoogle Scholar
  20. 20.
    Annison G, Topping DL (1994) Nutritional role of resistant starch: chemical structure vs physiological function. Annu Rev Nutr 14:297–320CrossRefGoogle Scholar
  21. 21.
    Goni I, Garcia-Diz L, Manas E, Calixto FS (1996) Analysis of resistant starch: a method for foods and food products. Food Chem 56:455–459CrossRefGoogle Scholar
  22. 22.
    Dietary fiber intake tied to successful aging, research reveals. The Journals of Gerontology, Series A: Biological Sciences and Medical Sciences-Science Daily. Science Daily, 2016Google Scholar
  23. 23.
    Passi SJ, Suri S (1997) Dietary fiber and CHD, the cholesterol facts, Life Publications (1stst ed.), Delhi, 70–73Google Scholar
  24. 24.
    Singh A, Singh SN (2015) Dietary fiber content of Indian diets. Asian J Pharm Clin Res 8:58–61Google Scholar
  25. 25.
    Kris-Etherton PM, Hilpert KE, Krauss RM (2006) Nutrition. Preventive cardiology – a practical approach. Tata McGraw Hill, New Delhi, pp 256–295Google Scholar

Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  • Shabnam Chhabra
    • 1
  1. 1.Department of Home ScienceV.M.L.G (PG) CollegeGhaziabadIndia

Personalised recommendations