A diet rich in fibre has well-documented health benefits. Adding fibre to your daily food intake is easy, particularly through the likes of whole grains and legumes, fruit and vegetables, and nuts.
New studies, supported by the sugar giant Tate & Lyle, has shown that added fibres, such as have increased health benefits and improve wellness.
Added fibre can help make you feel fuller after a meal, according to a study carried out by a team from Iowa State University. The 41 adults in their study were given lunch that included an added fibre known as soluble fibre dextrin (SFD), which is isolated from tapioca or corn. The results of the study showed that participants felt fuller for longer with fewer hunger pangs than normal for up to 8.5 hours after lunch.
The researchers presented their findings at the American Society for Nutrition Experimental Biology conference, concluding that slow digestion of SFD can have a suppressant effect on appetite.
A lower fibre diet is also associated with poor bowel health and a study, published in the Journal of Nutrition, showed that adding 20g of added fibre daily to their diet can improve bowel health. A University of Minnesota research team monitored 36 healthy adults who took 20g of added fibre – either STA-LITE Polydextrose or PROMITOR Soluble Corn Fibre – every day along with their normal diet. The results, reported in the Journal of Nutrition, revealed that laxation improved with few other gastrointestinal problems.
Added fibre has also been shown to increase calcium absorption, according to a study carried out at Purdue University. Calcium is essential for healthy bone growth and bone renewal. The Purdue study involved 24 adolescents who were given PROMITOR Soluble Corn Fibre (SCF), followed by a 12% increase in calcium absorption. The amount of beneficial bacteria in the gut also significantly increased with the study concluding that SCF improves calcium absorption through the gut. The results of the study were also presented at the American Society for Nutrition Experimental Biology conference in Boston.
The fibres used in the study can be added to food products to help people of all ages reach their daily recommended intake of fibre, which ranges from 25g to 38g.
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