Researchers from the University of Otago are advocating for dietary fibre to be officially recognized as an essential nutrient, a designation that has not been granted to any new nutrient in over 50 years. The team argues that fibre should be included alongside established essential nutrients such as certain amino acids and vitamins. This proposal comes in light of evidence suggesting that increasing dietary fibre intake could significantly enhance public health in Aotearoa New Zealand, where current consumption levels fall short of World Health Organization (WHO) recommendations.
According to Associate Professor Andrew Reynolds, one of the co-authors of the study published in Nature Food, boosting dietary fibre intake could lead to substantial health benefits. He points out that New Zealanders currently consume an average of only 20 grams of fibre a day, while the WHO advises a minimum of 25 grams. He notes, “Just 5 grams more per day would meet that minimum healthy intake for New Zealanders.”
A major focus of the research team, which includes Professor Sir Jim Mann and Emeritus Professors Gerald Tannock and John Cummings, involves the connection between dietary fibre and various health outcomes. The researchers found overwhelming evidence linking higher fibre intakes to improved health metrics, such as reduced body weight, cholesterol levels, blood sugar, and blood pressure. Reynolds emphasizes that individuals who consume more fibre experience lower rates of heart disease, type 2 diabetes, and colorectal cancer.
To support their assertion that fibre meets the criteria for essentiality, the authors reference over a century of research on its chemistry and physiological effects. They highlight the role of dietary fibre in promoting a healthy gut microbiome, which is crucial for overall health. Professor Mann states, “The gut microbiome exists almost exclusively on the dietary fibre we eat. A healthy gut microbiome is linked to numerous health benefits, with new discoveries emerging regularly.”
Currently, the lack of a recognized deficiency state has prevented fibre from being classified as essential. The research team suggests that recent insights into the gut microbiome could address this limitation. Tannock’s previous work demonstrates that low fibre intakes lead to a dysfunctional gut microbiome, whereas higher fibre consumption restores its functionality.
Reynolds offers practical advice for increasing fibre intake, recommending whole grains, legumes, and a variety of vegetables. He notes that oats, wholegrain bread, and tinned legumes are not only effective sources of fibre but also readily available and affordable for consumers. “I often replace meat in recipes with beans, such as cannellini or kidney beans,” he adds, illustrating how simple dietary changes can be made.
The researchers believe that recognizing dietary fibre as essential could lead to significant updates in dietary guidelines, nutrition education, and food production practices. Professor Mann anticipates that increased public awareness of fibre’s benefits would likely result in food manufacturers reformulating products to enhance fibre content, making it easier for consumers to incorporate fibre into their diets.
By advocating for dietary fibre’s essential status, the Otago team aims to address the pressing health challenges posed by non-communicable diseases in Aotearoa New Zealand. The potential impact of this proposal extends beyond individual health, potentially reducing the overall burden of disease within the population.
