Although dietary fibre is well known for its gastrointestinal benefits, increasing evidence supports its role in chronic disease prevention, including cardiovascular disease, type 2 diabetes, and some cancers. In addition, dietary and functional fibres have demonstrated efficacy in the dietary management of a variety of diseases and conditions, with higher intakes improving wellness and survival. Current research supports that fibre’s fate in gut – whether it’s fermented or not – may be the key to its health-enhancing metabolic effects, specifically the mitigation of inflammation linked to chronic disease.
As fibres differ greatly in composition, physical properties and physiological effects, the effectiveness of dietary fibres, fibre ingredients added to foods and supplements differ depending on the desired outcome, target population or disease state.
Following this session you will take away:
This presentation is the second of three parts.
- A comprehensive understanding of fibre and the relationships between higher fibre intakes and disease risk and management
- Knowledge of effective approaches to guide clients in the community, and in primary and acute care settings, to achieve optimal fibre intake.
Wendy Dahl, PhD, RD, FDC is an Associate Professor in the Food Science and Human Nutrition Department, University of Florida and an adjunct faculty in the College of Pharmacy and Nutrition, University of Saskatchewan. Wendy currently serves as an editorial board member of the Canadian Journal of Dietetic Practice and Research, Nutrition Research and the NACTA Journal. She has published widely in professional journals, including co-authoring the current Position Paper of the Academy of Nutrition and Dietetics “Health Implications of Dietary Fiber”.
March 15, 2019