Abstract
It is the position of the American Dietetic Association that the public should consume
adequate amounts of dietary fiber from a variety of plant foods. Populations that
consume more dietary fiber have less chronic disease. In addition, intake of dietary
fiber has beneficial effects on risk factors for developing several chronic diseases.
Dietary Reference Intakes recommend consumption of 14 g dietary fiber per 1,000 kcal,
or 25 g for adult women and 38 g for adult men, based on epidemiologic studies showing
protection against cardiovascular disease. Appropriate kinds and amounts of dietary
fiber for children, the critically ill, and the very old are unknown. The Dietary
Reference Intakes for fiber are based on recommended energy intake, not clinical fiber
studies. Usual intake of dietary fiber in the United States is only 15 g/day. Although
solubility of fiber was thought to determine physiological effect, more recent studies
suggest other properties of fiber, perhaps fermentability or viscosity are important
parameters. High-fiber diets provide bulk, are more satiating, and have been linked
to lower body weights. Evidence that fiber decreases cancer is mixed and further research
is needed. Healthy children and adults can achieve adequate dietary fiber intakes
by increasing variety in daily food patterns. Dietary messages to increase consumption
of high-fiber foods such as whole grains, legumes, fruits, and vegetables should be
broadly supported by food and nutrition professionals. Consumers are also turning
to fiber supplements and bulk laxatives as additional fiber sources. Few fiber supplements
have been studied for physiological effectiveness, so the best advice is to consume
fiber in foods. Look for physiological studies of effectiveness before selecting functional
fibers in dietetics practice.
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