{"id":2598,"date":"2022-02-01T15:55:00","date_gmt":"2022-02-01T13:55:00","guid":{"rendered":"https:\/\/ingredients.bg\/uncategorized\/a-fiber-boost-can-reduce-the-risk-of-heart-disease-and-diabetes-in-7-out-of-10-adults\/"},"modified":"2025-08-01T11:53:05","modified_gmt":"2025-08-01T08:53:05","slug":"a-fiber-boost-can-reduce-the-risk-of-heart-disease-and-diabetes-in-7-out-of-10-adults","status":"publish","type":"post","link":"https:\/\/ingredients.bg\/en\/news\/a-fiber-boost-can-reduce-the-risk-of-heart-disease-and-diabetes-in-7-out-of-10-adults\/","title":{"rendered":"A fiber boost can reduce the risk of heart disease and diabetes in 7 out of 10 adults"},"content":{"rendered":"\t\t
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February 1, 2022<\/strong> \u2013 Increasing the fiber content in everyday foods, including baked goods, dairy products, soups, smoothies, and dressings, would enable 50% more adults to meet the recommended daily fiber intake and reduce the risk of heart disease and diabetes for the majority of adults in the UK, according to a new study by Tate & Lyle PLC (Tate & Lyle).
Adding Fiber to Diets<\/strong><\/p>

In a peer-reviewed health and nutrition data modeling study published in the British Journal of Nutrition<\/em>, researchers from Tate & Lyle, working with specialized data analytics company Cr\u00e8me Global, found that reformulating everyday foods with added fiber could:<\/p>

  • Reduce the risk of cardiovascular disease and type 2 diabetes for 72% of the adult population<\/li>
  • More than double the number of children in the UK meeting their recommended fiber intake<\/li>
  • Enable about 6% of the UK population to lose weight through higher fiber consumption<\/li><\/ul>

    Adults in the UK consume an average of just 19g of fiber per day \u2014 significantly below the recommended 30g \u2014 with only 9% currently meeting the daily target. Low fiber intake is associated with higher rates of colorectal and breast cancer, cardiovascular disease, and diabetes, and it may disrupt the healthy gut microbiome.<\/p>

    Dr. Kavita Karnik<\/strong>, Global Head of Nutrition and Regulatory Affairs at Tate & Lyle and co-author of the study, explains:
    \u201cMost people understand that eating fiber helps maintain normal bowel function, but fewer realize that getting the right amount of fiber in your diet is hugely beneficial for broader health and wellbeing \u2014 including cardiovascular, immune, skin, brain, and gut health. However, it\u2019s difficult for most people to get enough fiber in their diet without exceeding their recommended calorie intake. That\u2019s where fiber enrichment can play a powerful public health role \u2014 enabling consumers to continue enjoying their preferred products while reducing rates of cardiovascular disease, type 2 diabetes, and supporting healthy weight maintenance.\u201d<\/p>

    Consumers can take several steps to increase fiber in their diet:<\/strong><\/p>

    • Swap jam on toast for almond or other nut butters<\/li>
    • Replace standard yogurts with fiber-enriched alternatives<\/li>
    • Reduce sugar and increase fiber by occasionally swapping a milk chocolate treat for a \u201creduced sugar\u201d version with added fiber to maintain sweetness without compromising on taste<\/li>
    • Trade white sliced breakfast toast for high-fiber cereals labeled as a \u201csource of fiber\u201d or \u201chigh in fiber\u201d

      Tate & Lyle, a leading global provider of food and beverage ingredients and solutions, has recently joined the UK Food and Drink Federation\u2019s Action on Fiber<\/em> initiative, helping consumers bridge the gap between actual fiber intake and dietary recommendations to improve gut health and reduce the risk of heart disease, diabetes, and some cancers.<\/li><\/ul>

      Tate & Lyle offers a wide range of soluble fibers, including its PROMITOR\u00ae<\/strong> fibers, with distinctive attributes for many food and beverage categories. These include reducing sugar and calories, as well as enriching with fiber to support a healthier lifestyle and deliver nutritional benefits without compromising great taste.<\/p>

      Sara Stanner<\/strong>, Science Director at the British Nutrition Foundation, commented:
      \u201cWe know we need to shift our diets to support better health, but encouraging people to make lasting behavioral changes is extremely difficult. That\u2019s where reformulating everyday products people eat and drink can be truly effective in improving nutritional intake. We\u2019ve seen how reformulation helped reduce salt consumption, and it\u2019s vital the food industry continues to innovate to create healthier products \u2014 in some cases reducing nutrients like salt or sugar, or by adding beneficial components such as fiber.\u201d<\/p>

      Amy Glass<\/strong>, UK Diet and Health Policy Manager at the Food and Drink Federation, commented on the study\u2019s findings:
      \u201cMeeting the daily recommendation is a challenge \u2014 even if you eat the recommended three servings of starchy foods and five servings of fruit and vegetables, that still doesn\u2019t reach the daily 30g fiber goal. The FDF\u2019s Action on Fiber<\/em> campaign aims to highlight the crucial role that reformulation and new product development play for food and drink companies, offering consumers a wider range of products to help them meet their goals more easily. We welcome this study for demonstrating the power such initiatives can have in improving the national diet and raising awareness of the benefits of fiber as part of an everyday healthy lifestyle.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

      February 1, 2022 \u2013 Increasing the fiber content in everyday foods, including baked goods, dairy products, soups, smoothies, and dressings, would enable 50% more adults to meet the recommended daily fiber intake and reduce the risk of heart disease and diabetes for the majority of adults in the UK, according to a new study by […]<\/p>\n","protected":false},"author":1,"featured_media":2537,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-2598","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/posts\/2598","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/comments?post=2598"}],"version-history":[{"count":12,"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/posts\/2598\/revisions"}],"predecessor-version":[{"id":2997,"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/posts\/2598\/revisions\/2997"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/media\/2537"}],"wp:attachment":[{"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/media?parent=2598"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/categories?post=2598"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ingredients.bg\/en\/wp-json\/wp\/v2\/tags?post=2598"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}