Years of studies have demonstrated that fiber-rich diets provide a number of health advantages, such as improved gut health, longer life spans, and a lower risk of developing chronic diseases including heart disease, diabetes, and some types of cancer.

Yet numerous national polls have revealed that few Americans are consuming enough fiber, according to The Straits Times.

According to one study, only 4 percent of men and 11 percent of women between 2015 and 2018 consumed the recommended amounts of fiber, which ranged from at least 21 to 38 grams per day, depending on age and sex.

According to Dr. Stephen O'Keefe, a gastroenterologist and professor of medicine at the University of Pittsburgh, it is far less fiber than what people's ancestors presumably ate.

For instance, it has been suggested that modern hunter-gatherers in Tanzania may have ingested up to 100g daily.

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Modern Food Processing to Blame For the General Lack of Fiber?

According to him, modern food processing, which depletes foods of much of their fiber, is partially to blame for the general lack of fiber. People are definitely losing out on a lot of benefits as a result.

Dietary fibers are among a variety of carbohydrates that the digestive systems are unable to process, according to University of Minnesota food science and nutrition professor Joanne Slavin.

Fiber goes further through the gut than sugars and starches, which are digested and absorbed in the small intestine, and have varying effects on the body depending on the type of fiber it is, according to the expert.

According to dietetics professor Kevin Whelan at King's College London, certain fibers, for instance, create a gel-like substance that slows the passage of food through the digestive tract. This gel-like substance can also lower cholesterol and help prevent blood sugar increases.

According to him, additional fibers can nourish the gut flora and help maintain a balanced gut microbiome. Others still can give digestive material more volume and prevent constipation.

Researchers compared persons who followed higher fiber diets with those who followed lower ones in one evaluation of 185 articles published in 2019.

They discovered that people who ingested the highest fiber were 31 percent less likely to die from coronary heart disease and had a 16 percent lower risk of developing Type 2 diabetes or colon cancer.

The authors of the study determined that 25 to 29g per day was sufficient to gain the majority of those advantages.

High-fiber meals were also shown in clinical trials to reduce people's blood pressure, cholesterol, and body weight.

According to registered dietitian nutritionist Emily Haller of Michigan Medicine, fiber supplements are unlikely to provide as many health benefits as high-fibre diets because fiber-rich diets typically contain high levels of vitamins, minerals, and beneficial plant-based components.

According to a growing body of research, diets high in fiber-rich, plant-based foods may maintain a healthy gut microbiome, which has been linked to improved appetite regulation, decreased inflammation, and anti-cancer effects, said Dr. O'Keefe.

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