UNIVERSITY PARK, Pa. — With an increasing number of Americans under age 50 diagnosed with digestive disorders and gastrointestinal cancers, researchers at Penn State University are exploring how processed food additives impact gastrointestinal health. One focus of their study is processed dietary fiber, which is chemically modified and extracted from natural sources for use in various foods, including baked goods, yogurt, ice cream, and soda.
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Some companies tout the health benefits of these processed fibers in their supplements and fortified products. However, Vishal Singh, an associate professor of nutritional physiology and microbiome at Penn State, cautions that these marketing claims may lack substantiation.
Singh expressed a need for better understanding of the long-term effects of isolated fiber products, given their prevalence in the market. He leads the Nutrition and Microbiome – Singh Lab, where he investigates the effects of different processed fibers on digestive health, particularly concerning chronic inflammatory conditions such as inflammatory bowel disease (IBD) and colon cancer.
In a Q&A, Singh highlighted the differences between processed and natural fibers. He explained that isolated and chemically modified fibers, such as inulin and guar gum, do not retain the same benefits as those found in whole foods. Processed fibers are often used in greater quantities than naturally occurring fibers and can be derived through methods that change their properties to enhance solubility and functionality in food products.
People often turn to high-fiber processed foods or supplements to meet their dietary needs, but Singh pointed out the importance of consuming various types of fiber. Natural fiber sources, like bananas, contain multiple fiber varieties, which contribute to gut health. In contrast, processed fibers can lead to disproportionate fermentation in the gut microbiome, potentially promoting harmful bacterial growth and contributing to digestive health issues.
Singh advises that individuals with digestive disorders, such as IBD or irritable bowel syndrome (IBS), should limit their intake of processed fibers, as their microbiomes may not process these fibers beneficially. Negative reactions to processed fiber can include abdominal pain, bloating, and diarrhea.
Current research primarily examines healthy individuals, but Singh's lab is investigating the effects of pure, refined fibers on individuals with existing gastrointestinal conditions. He underscores the importance of obtaining fiber from diverse whole food sources, such as fruits, vegetables, and whole grains, which help support gut health by providing different types of fiber and essential nutrients.