University of Otago Researchers Propose Dietary Fiber as Essential Nutrient

The researchers argue that increased fiber intake can significantly reduce the risks of diabetes, heart disease, and colorectal cancer, all of which are on the rise. Currently, many New Zealanders fail to meet the World Health Organization's recommendation of 25 grams of fiber per day, averaging only 20 grams. They suggest simple dietary adjustments, such as incorporating more whole grains and legumes, to help people reach the recommended intake.

In a commentary published in *Nature Food*, the researchers emphasize that recognizing fiber's role could influence health guidelines and messaging, thereby potentially lowering rates of non-communicable diseases. Associate professor Andrew Reynolds, the paper's lead author, noted that while fiber's benefits are becoming more recognized, they often compete with the popularity of high-protein diets.

Reynolds pointed out that much of the nutritional messaging in society comes from sources that profit from consumption, such as lifestyle books and social media, making evidence-based information harder to discern. He highlighted that discussions around dietary fiber are becoming more prominent after years of being overlooked.

The researchers explain that for a nutrient to be classified as essential, it must be beneficial to health, not synthesized by the body, and its absence must lead to deficiency. The gut microbiome, for example, relies heavily on dietary fiber.

Reynolds stated that the term 'essential nutrient' has evolved over time from addressing straightforward deficiency issues to considering complex interactions between various dietary components. Increasing dietary fiber consumption is crucial as it tends to be below recommended levels and could have a greater positive impact on population health than other nutrients.

Should fiber be recognized as essential, significant changes could occur in health policy and food industry practices. Policymakers might prioritize fiber monitoring and public messaging in schools and workplaces, while the food industry could be motivated to reformulate existing products to increase fiber content.

Reynolds noted that current dietary guidelines are sound but face competition from less rigorous messages, resulting in confusion among consumers. He emphasized the need for a supportive food environment to facilitate adherence to dietary advice, especially given the prevalence of convenient, palatable processed foods.

As trends lean towards higher protein diets, Reynolds cautioned that the evidence supporting sufficient protein intake for most individuals has been largely overlooked, particularly among younger demographics. He pointed out that recognition of dietary fiber as essential could transform global nutrition policies and health communications, noting that 2026 is seeing a notable rise in fiber-related trends.

In contrast, he expressed concern about the inconsistency of existing dietary guidelines around key issues like whole grains and processed foods, suggesting that such ambiguities only serve to confuse consumers. He praised the new Dutch Dietary Guidelines, which recommend a fiber intake of 25 grams per day for women and 30 grams for men, promoting whole grains, legumes, and fruits to achieve these goals.