Journal of Food Science and Nutrition

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +1 (202) 780-3397

Short Communication - Journal of Food Science and Nutrition (2024) Volume 7, Issue 1

Dietary fiber: Nature's digestive aid and health promoter

Simon Jack *

 

Department of Medicine, University of New Haven, West Haven, USA

*Corresponding Author:
Simon Jack
Department of Medicine
University of New Haven
West Haven, USA
E-mail: starcmitch@univet.hu

Received:25-Jan-2024, Manuscript No. AAJFSN-23-13515; Editor assigned:27-Jan-2024, PreQC No. AAJFSN-23-13515(PQ); Reviewed:10-Feb-2024, QC No. AAJFSN-23-13515; Revised:16-Feb-2024, Manuscript No. AAJFSN-23-13515(R); Published:22-Feb-2024, DOI:10.35841/aajfsn-7.1.216

Citation: Jack S. Dietary fiber: Nature's digestive aid and health promoter. J Food Sci Nutr 2024;7(1):216

Visit for more related articles at Journal of Food Science and Nutrition

Introduction

In the realm of nutrition, dietary fiber stands out as a powerhouse nutrient with remarkable benefits for digestive health and overall well-being. Found abundantly in fruits, vegetables, whole grains, legumes, nuts, and seeds, dietary fiber plays a crucial role in promoting regularity, supporting gut health, and reducing the risk of chronic diseases. This article explores the multifaceted benefits of dietary fiber, its sources, and strategies for incorporating more fiber-rich foods into the diet to reap its many rewards [1].

Dietary fiber, also known as roughage or bulk, refers to the indigestible portion of plant-based foods that passes through the digestive tract relatively intact. Unlike other nutrients that are broken down and absorbed by the body, fiber remains undigested as it moves through the gastrointestinal tract, adding bulk to stool and facilitating its passage through the colon [2].

This type of fiber dissolves in water to form a gel-like substance in the digestive tract. Soluble fiber is found in foods such as oats, barley, legumes, fruits, and vegetables. It helps slow down digestion, regulate blood sugar levels, and lower cholesterol levels by binding to bile acids and cholesterol in the intestines [3].

This type of fiber does not dissolve in water and passes through the digestive tract largely intact. Insoluble fiber is found in foods such as whole grains, nuts, seeds, and the skins of fruits and vegetables. It adds bulk to stool, promotes regularity, and helps prevent constipation by speeding up the passage of food through the digestive system [4].

Dietary fiber plays a crucial role in maintaining digestive health by promoting regularity and preventing constipation. It adds bulk to stool, softens it, and helps regulate bowel movements, reducing the risk of constipation and digestive discomfort [5]

Fiber serves as fuel for beneficial gut bacteria in the colon, promoting the growth of a healthy microbiota and supporting overall gut health. A healthy gut microbiota is associated with numerous health benefits, including improved digestion, enhanced immune function, and reduced risk of chronic diseases. [6].

Soluble fiber slows down the absorption of sugar into the bloodstream, helping to stabilize blood sugar levels and prevent spikes and crashes. This can be particularly beneficial for individuals with diabetes or insulin resistance, as it can improve insulin sensitivity and glycemic control [7].

Soluble fiber binds to bile acids and cholesterol in the intestines, preventing their absorption into the bloodstream and promoting their excretion from the body. This can help lower LDL (bad) cholesterol levels and reduce the risk of heart disease and stroke [8,9].

The cholesterol-lowering effects of soluble fiber, combined with its ability to regulate blood sugar levels and promote weight management, make it a powerful ally in supporting heart health. A diet rich in fiber has been associated with a reduced risk of heart disease, stroke, and other cardiovascular conditions [10].

Conclusion

By incorporating more fiber-rich foods into your diet and making mindful choices at mealtime, you can unlock the power of dietary fiber and enjoy the many benefits it has to offer for digestive health, heart health, weight management, and overall well-being. With a balanced and varied diet that includes plenty of fruits, vegetables, whole grains, legumes, nuts, and seeds, you can harness the potential of nature's digestive aid and health promoter to support optimal health and vitality for years to come.

References

  1. Rodgers GP, Collins FS. Precision nutrition—the answer to “what to eat to stay healthy”. Jama. 2020;324(8):735-6.

Indexed at, Google Scholar, Cross Ref

  1. Braveman P. What are health disparities and health equity? We need to be clear. Public Health Rep. 2014;129(1_suppl2):5-8.

Indexed at, Google Scholar, Cross Ref

  1. Chini CC, Zeidler JD, Kashyap S, et al. Evolving concepts in NAD+ metabolism. Cell Metab. 2021;33(6):1076-87.

Indexed at, Google Scholar, Cross Ref

  1. Voss C, Klein S, Glanz K, et al. Nutrition environment measures survey–vending: development, dissemination, and reliability. Health Promot Pract. 2012;13(4):425-30.

Indexed at, Google Scholar, Cross Ref

  1. Caspi CE, Sorensen G, Subramanian SV, et al. The local food environment and diet: a systematic review. Health & place. 2012 Nov 1;18(5):1172-87.

Indexed at, Google Scholar, Cross Ref

  1. Mozaffarian D, Rosenberg I, Uauy R. History of modern nutrition science—implications for current research, dietary guidelines, and food policy. Bmj. 2018;361.

Indexed at, Google Scholar, Cross Ref

  1. Leaf A, Weber PC. A new era for science in nutrition. Am J Clin Nutr. 1987;45(5):1048-53.

Indexed at, Google Scholar, Cross Ref

  1. Herrero M, Simó C, García?Cañas V, et al. Foodomics: MS?based strategies in modern food science and nutrition. Mass Spectrom Rev. 2012;31(1):49-69.

Indexed at, Google Scholar, Cross Ref

  1. Adams KM, Kohlmeier M, Powell M, et al. Nutrition in medicine: Nutrition education for medical students and residents. Nutr Clin Pract. 2010;25(5):471-80.

Indexed at, Google Scholar, Cross Ref

  1. Blumberg J, Heaney RP, Huncharek M, et al. Evidence-based criteria in the nutritional context. Nutr Rev. 2010;68(8):478-84.

Indexed at, Google Scholar, Cross Ref

 

Get the App