We found that reformulating everyday foods with added fibre could enable 50 percent more adults to get the recommended daily amount of fibre in their diet and reduce the risk of cardiovascular disease and type 2 diabetes for 72 percent of the adult population. In each case the fortified products would contain sufficient fibre to support either a ‘source of fibre’ or ‘high fibre’ claims as per UK and EU legislation. In our peer reviewed study 1, which was published in the British Journal of Nutrition, nutrition scientists from Tate & Lyle worked with Crème Global’s data specialists to investigate fibre fortification of some everyday UK foods these included baked goods, dairy products, soups, smoothies and dressings. To better understand the size of the public health opportunity, we partnered with a specialist data company called Crème Global on a study using health and nutritional data modelling. It might sound obvious – put more fibre in foods and people will consume more – but if the food and drink industry were to really step up their fibre fortification efforts, it could make a material difference to public health. Public health campaigns, including dietary recommendations, have called for populations to increase their consumption of whole grains, fruits and vegetables, while manufacturers increased the fibre content of certain products.Īt Tate & Lyle, the leading global producer of dietary fibres, we wanted to demonstrate the difference that reformulating popular foods to add fibre could make to people’s health in the UK. Fibre in the diet can also help with satiety and keeping us feeling fuller for longer, which can help with weight management. Low fibre intake is associated with higher levels of colorectal and breast cancer, cardiovascular disease and diabetes, and can also disrupt the beneficial gut microbiome. Many consumers perceive the main value of fibre to be ’keeping you regular’, when in fact it does so much more. The benefits of increasing individual and population fibre intakes on non-communicable disease risk have been known and promoted for decades around the world, yet the message ‘cut through’ in most populations is low. In fact, UK adults consume just 19g of fibre per day on average, significantly less than the recommended amount, with only nine percent of individuals currently meeting the daily target.īusy lifestyles, widespread lack of knowledge about how to read and understand food labelling, and a reluctance to ‘take the medicine’ by consuming wholesome, brown and ‘boring’ foods all contribute to the gap between fibre intake and dietary recommendation. The World Health Organization (WHO) recommends that adults eat at least 25g of fibre per day but unfortunately most people do not consume this amount, and in many cases nowhere near it. There is one nutrient, however, that experts would argue needs greater attention: fibre. Nutrition and health experts agree that a balanced diet is the best route to good health and warn against excessive focus on individual nutrients that detract from that clear message. Here, Kavita Karnik, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle PLC, presents findings of the benefits fibre fortification can bring for populations are healthcare systems alike. Nutritional deficits cost global healthcare systems significant resources.
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