Millions Are At risk Of An Early Death Because They Do Not Eat ENOUGH Fibre, Warns Major Study - BREAD Is Found To Cut Risk From Killer Diseases
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Title : Millions Are At risk Of An Early Death Because They Do Not Eat ENOUGH Fibre, Warns Major Study - BREAD Is Found To Cut Risk From Killer Diseases
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Title : Millions Are At risk Of An Early Death Because They Do Not Eat ENOUGH Fibre, Warns Major Study - BREAD Is Found To Cut Risk From Killer Diseases
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Millions of people are at risk of an early death because they do not eat enough fibre, according to a major study.
A review commissioned by the World Health Organisation found that people who get plenty of fibre in their diet cut their risk of early mortality by up to a third.
They also cut their risk of a heart attack, stroke, type two diabetes or bowel cancer by up to a quarter.
Yet the vast majority of adults in Britain - around 91 per cent - eat less than the recommended daily amount. Similar figures exist in the US.
The findings are a blow for trendy low-carb diets, which have boomed in popularity in recent years and have also driven down fibre intake.
Fibre - sometimes referred to as 'roughage' - is vital for digestion and helps keep people feeling fuller for longer.
It is found in high levels in fruit, vegetables, and cereals, as well as bread and pasta made with wholegrain and wholewheat.
But the rise of processed food - which often cuts out much of the fibre in raw ingredients - has meant people often get too little of these ingredients.
Researcher Professor John Cummings, of the University of Dundee, said the new review - published in the Lancet medical journal - will have a major impact.
'This is a defining moment in the fibre story,' he said.
'The work that we have done means we have enough evidence from population studies, human experimental work and the biochemistry and physiological of fibre to be confident of the clear benefits to health.
'Fibre has come of age as a unique and essential nutrient.'
His team combined the results of more than 230 previous studies, involving 215,000 people.
Professor Jim Mann, of the University of Otago in New Zealand, who also worked on the new paper, said: 'Our findings provide convincing evidence for nutrition guidelines to focus on increasing dietary fibre and on replacing refined grains with whole grains.
'Fibre-rich whole foods that require chewing and retain much of their structure in the gut increase satiety and help weight control and can favourably influence lipid [cholesterol] and glucose levels.'
His team found for every 8g increase of dietary fibre eaten per day, deaths decreased by between 5 and 27 per cent.
They said consuming 25g to 29g each day was adequate but more than 30g would give greater protection. Protection against stroke, and breast cancer also increased.
Experts welcomed the findings. Professor Kevin Whelan of King's College London, said: 'The challenge is that many people in the UK do not eat this amount of fibre.
'The major sources of fibre in the UK diet are cereals - bread, pasta, rice, breakfast cereal - and vegetables and fruit.
'People should consider ways of increasing fibre intake through changing food preparation methods - eg. not peeling potatoes - switching to wholegrain cereals and replacing sugary snacks with fruits, vegetables, nuts and seeds.'
Dr Ian Johnson of the Quadram Institute Bioscience in Norwich, said: 'The sheer volume of evidence, together with the consistency of findings from both observational studies and randomised controlled trials, shows that we can now be very confident that a high consumption of fibre from all sources, and particularly from whole-grain cereals, provide significant protection against the common diseases of later life that now place considerable strains on the NHS.
'It is also worrying that otherwise healthy consumers who try to follow popular diets low in carbohydrate will find it very difficult to achieve a healthy level of fibre intake.'
Professor Naveed Sattar, Professor of Metabolic Medicine, University of Glasgow, said: 'I think this is an important paper which highlights better than before the potential value to health of higher dietary fibre intake.
Millions of people are at risk of an early death because they do not eat enough fibre, according to a major study.
A review commissioned by the World Health Organisation found that people who get plenty of fibre in their diet cut their risk of early mortality by up to a third.
They also cut their risk of a heart attack, stroke, type two diabetes or bowel cancer by up to a quarter.
Yet the vast majority of adults in Britain - around 91 per cent - eat less than the recommended daily amount. Similar figures exist in the US.
The findings are a blow for trendy low-carb diets, which have boomed in popularity in recent years and have also driven down fibre intake.
Fibre - sometimes referred to as 'roughage' - is vital for digestion and helps keep people feeling fuller for longer.
It is found in high levels in fruit, vegetables, and cereals, as well as bread and pasta made with wholegrain and wholewheat.
But the rise of processed food - which often cuts out much of the fibre in raw ingredients - has meant people often get too little of these ingredients.
Researcher Professor John Cummings, of the University of Dundee, said the new review - published in the Lancet medical journal - will have a major impact.
'This is a defining moment in the fibre story,' he said.
'The work that we have done means we have enough evidence from population studies, human experimental work and the biochemistry and physiological of fibre to be confident of the clear benefits to health.
'Fibre has come of age as a unique and essential nutrient.'
His team combined the results of more than 230 previous studies, involving 215,000 people.
They found people who ate more than 30g a day of fibre - the amount recommended by Public Health England - were 24 per cent less likely to die early from any cause than people who ate 8g a day.
And for those who ate more than 35g the risk dropped by over a third.
To make sure people get enough fibre, potatoes, pasta, bread and other starchy carbohydrates - traditional foods which are dropping out of fashion - should form the main components of a healthy diet, health officials say.
To eat 30g of fibre people should eat five portions of fruit and veg per day, as well as the equivalent of two wholemeal breakfast cereal biscuits, two thick slices of wholemeal bread and a large jacket potato with the skin on.
But, critically, people should choose wholemeal options in order to get the most nutrition out of the carbohydrates they eat.
'Fibre-rich whole foods that require chewing and retain much of their structure in the gut increase satiety and help weight control and can favourably influence lipid [cholesterol] and glucose levels.'
His team found for every 8g increase of dietary fibre eaten per day, deaths decreased by between 5 and 27 per cent.
They said consuming 25g to 29g each day was adequate but more than 30g would give greater protection. Protection against stroke, and breast cancer also increased.
Experts welcomed the findings. Professor Kevin Whelan of King's College London, said: 'The challenge is that many people in the UK do not eat this amount of fibre.
'The major sources of fibre in the UK diet are cereals - bread, pasta, rice, breakfast cereal - and vegetables and fruit.
'People should consider ways of increasing fibre intake through changing food preparation methods - eg. not peeling potatoes - switching to wholegrain cereals and replacing sugary snacks with fruits, vegetables, nuts and seeds.'
Dr Ian Johnson of the Quadram Institute Bioscience in Norwich, said: 'The sheer volume of evidence, together with the consistency of findings from both observational studies and randomised controlled trials, shows that we can now be very confident that a high consumption of fibre from all sources, and particularly from whole-grain cereals, provide significant protection against the common diseases of later life that now place considerable strains on the NHS.
'It is also worrying that otherwise healthy consumers who try to follow popular diets low in carbohydrate will find it very difficult to achieve a healthy level of fibre intake.'
Professor Naveed Sattar, Professor of Metabolic Medicine, University of Glasgow, said: 'I think this is an important paper which highlights better than before the potential value to health of higher dietary fibre intake.
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