Eat more dietary fibre to lower risk of non-communicable diseases

Eat more dietary fibre to lower risk of non-communicable diseases

Researchers also found people who increased the amount of fibre in their diet had lower body weight, and total cholesterol.

Eating plenty of fruit, veg and whole grains can slash the risk of a premature death by nearly a third, according to new research.

"Practical ways to increase fibre intake is to base meals and snacks around whole grains, vegetables, pulses and whole fruits".

The analysis found no dangers with a high fibre intake.

Whole grains were also associated with a reduction in body weight, with the researchers explaining that whole grains are high in dietary fibre, which could explain their beneficial effects.

People who eat lots of high-fiber and whole grain foods have lower risk of heart disease, stroke, diabetes and other chronic diseases than people whose diets are low in fiber, a study commissioned by the World Health Organization (WHO) says.

The study shows that most people worldwide eat less than 20 grams of fibre each day, while guidelines set in 2015 in the United Kingdom recommend that we should eat at least 30 grams per day.

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He insisted that these findings "provide convincing evidence for nutrition guidelines to focus on increasing dietary fibre and on replacing refined grains with whole grains".

There was also a drop in a range of diseases including heart disease, type two diabetes, and colorectal cancer.

To achieve optimum health benefits it's important to consume a balance of different fibres - soluble, insoluble and fermentable, and all play important roles in helping us maintain a healthy gut.

Moreover, there also appeared to be a dose-response relationship, suggesting that a higher intake of dietary fibre above 25g to 29g per day could bring even greater benefits to protect against cardiovascular diseases, type 2 diabetes, and colorectal and breast cancer.

They also noted that their study looked mainly at foods rich in naturally occurring fibre, rather than synthetic fibre, such as powders, that can be added to foods.

The kicker: the study goes against the grain of trendy low-carbohydrate diets, which may irk food manufacturers pushing such diet products, reported The Guardian.

"Some fibre e.g. beta glucans can help to lower cholesterol by binding to the cholesterol and prevent it being absorbed. This reduces incidence risk and mortality from a broad range of important diseases", Mann said. "The analyses presented by Reynolds and colleagues provides compelling evidence that dietary fibre and whole grain are major determinants of numerous health outcomes and should form part of public health policy". It was conducted by researchers from the University of Otago, the Riddet Centre of Research Excellence, and the University of Dundee.

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