By: Karima A. Kendall, PhD, LDN, RDN — By now, you’ve likely heard all about the infamous “fiber gap”. Dietary fiber was first identified as a nutrient of concern by the 2015-2020 United States Dietary Guidelines Advisory Committee1 and there is still a substantial disparity between the amount of fiber consumed and dietary recommendations in … Continue reading
Fiber has recently received increased recognition as a vital component of a healthy diet, and with good reason. “Fiber has many beneficial effects including lowering cholesterol, reducing blood sugar levels and decreasing risk of heart disease,” says Dr. Keri Peterson, an internal medicine specialist who focuses on preventing, diagnosing, and treating adult health concerns. “Fiber also … Continue reading
By Rosanne Rust, MS, RDN, LDN — Fiber is an important dietary component. It serves both the food industry as a functional additive, and also provides benefits to human health. When you think of fiber, you may think of naturally occurring fibers that add “bulk” to the diet (foods like whole grains, cereals, fruits, and … Continue reading
April 21, 2010 — The Calorie Control Council is an international association representing the low-calorie and reduced-fat food and beverage industry. It represents 30 manufacturers and suppliers of low-calorie, low-fat and light foods and beverages, including the manufacturers and suppliers of more than two dozen different dietary sweeteners, fat replacers, dietary fibres and other low-calorie … Continue reading
Robyn Flipse, MS, MA, RDN — January 29, 2019 WHY IS SO MUCH FIBER MISSING FROM U.S. DIETS? The Dietary Guidelines for Americans (DGA), first published in 1980 and revised every five years since, have each contained recommendations that provide ample sources of dietary fiber to meet every American’s needs. If all Americans ate the recommended … Continue reading
Robyn Flipse, MS, MA, RDN — December 17, 2018 Food shopping today is very different from just 50 years ago when shoppers pushed a cart up and down the six to eight parallel aisles of a grocery store that only sold food. Supermarkets now cover over 45,000 square feet and offer everything from the food we eat … Continue reading
Robyn Flipse, MS, MA, RDN — December 17, 2018 Research on the eating habits of Americans shows that our consumption of “foods away from home”* has been steadily rising since 1987. The amount of household food budgets spent on foods away from home surpassed the amount spent for “food at home” in 2010 when it reached … Continue reading
If you suffer from diabetes, you likely have had to make some changes in your lifestyle. Exercising more often and watching your diet are cornerstones of managing your blood sugar levels. Learning about carbohydrates and how much of them you get in your diet are key to healthy eating. Having adequate fiber in your diet … Continue reading
By Keri Peterson, MD — Dietary fiber is an essential part of our diet and plays an important role for our health. What is fiber? Fiber is a type of carbohydrate found in plant foods and grains that our body cannot digest, so it passes through our intestines rather than being absorbed. It can be … Continue reading
In June 2018, the US Food and Drug Administration (FDA) announced the approval of eight additional non-digestible carbohydrates that meet the FDA’s definition of dietary fiber. The eight approved fibers include: Mixed Plant Cell Wall Fibers (includes apple fiber, bamboo fiber, cotton hull fiber, cottonseed fiber, oat hull fiber, insoluble pea fiber, pea hull fiber, … Continue reading
