Position of the Academy of Nutrition and Dietetics: Health implications of dietary fiber
Abstract
It is the position of the Academy of Nutrition and Dietetics that the public should consume adequate amounts of dietary fiber from a variety of plant foods. Dietary fiber is defined by the Institute of Medicine Food Nutrition Board as "nondigestible carbohydrates and lignin that are intrinsic and intact in plants." Populations that consume more dietary fiber have less chronic disease. Higher intakes of dietary fiber reduce the risk of developing several chronic diseases, including cardiovascular disease, type 2 diabetes, and some cancers, and have been associated with lower body weights. The Adequate Intake for fiber is 14 g total fiber per 1,000 kcal, or 25 g for adult women and 38 g for adult men, based on research demonstrating protection against coronary heart disease. Properties of dietary fiber, such as fermentability and viscosity, are thought to be important parameters influencing the risk of disease. Plant components associated with dietary fiber may also contribute to reduced disease risk. The mean intake of dietary fiber in the United States is 17 g/day with only 5% of the population meeting the Adequate Intake. Healthy adults and children can achieve adequate dietary fiber intakes by increasing their intake of plant foods while concurrently decreasing energy from foods high in added sugar and fat, and low in fiber. Dietary messages to increase consumption of whole grains, legumes, vegetables, fruits, and nuts should be broadly supported by food and nutrition practitioners.
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The Egg-Vegetable dietary pattern's high fiber content contributes to slower digestion and absorption, stabilizing blood sugar and promoting satiety, thereby preventing overconsumption of high-calorie foods.
“The high fiber content present in whole grains and fresh vegetables contributes to slower digestion and absorption, which in turn stabilizes blood sugar levels and promotes a prolonged sense of satiety, thereby preventing the overconsumption of high-calorie foods [39].”
From Impact of Dietary Patterns on Metabolic Syndrome in Young Adults: A Cross-Sectional Study (2024) · cites this paper as [39]
Adequate fiber intake is inversely associated with chronic disease.
“Adequate fiber intake is inversely associated with chronic disease, and the Academy of Nutrition and Dietetics recommends consuming fiber in its food form (as opposed to dietary supplements), 32”
From Wasted food, wasted nutrients: nutrient loss from wasted food in the United States and comparison to gaps in dietary intake (2017) · cites this paper as [32]
The Academy of Nutrition and Dietetics recommends consuming fiber in its food form as opposed to dietary supplements.
“Adequate fiber intake is inversely associated with chronic disease, and the Academy of Nutrition and Dietetics recommends consuming fiber in its food form (as opposed to dietary supplements), 32”
From Wasted food, wasted nutrients: nutrient loss from wasted food in the United States and comparison to gaps in dietary intake (2017) · cites this paper as [32]
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Liu, J., Lu, W., Lv, Q., Wang, Y., Xu, X., He, Y., Chang, H., Zhao, Y., Zhang, X., Zang, X., et al. (2024) · Nutrients · doi:10.3390/nu16172890 · Cited by 18 · see citing works
“The high fiber content present in whole grains and fresh vegetables contributes to slower digestion and absorption, which in turn stabilizes blood sugar levels and promotes a prolonged sense of satiety, thereby preventing the overconsumption of high-calorie foods [39].”
BackgroundZhao, M., Meng, Y., Cao, B., Tong, J., Liu, X., Yan, H., Yang, H., Han, H., Liang, X., & Chen, H. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1055804 · Cited by 10 · see citing works
Deemer, D. G., Voreades, N., Bron, P. A., & Lindemann, S. R. (2025) · Journal of Food Bioactives · doi:10.26599/jfb.2025.95030415 · Cited by 3 · see citing works
- Authors
- Dahl, W. J., & Stewart, M. L.
- Affiliations
- University of Florida (US)
- University of Hawaiʻi at Mānoa (US)
- ORCID
- Dahl, Wendy J.
- Venue
- Journal of the Academy of Nutrition and Dietetics
- Publisher
- Elsevier BV
- Published
- 2015-11
- Volume
- 115
- Issue
- 11
- Pages
- 1861-1870
- ISSN
- 2212-2672 (ISSN-L)
- OpenAlex
- W2115195275
- Cited by
- 471
- References
- 71
- Citations by year
- 2026: 34 · 2025: 42 · 2024: 34 · 2023: 57 · 2022: 57 · 2021: 39 · 2020: 51 · 2019: 41 · 2018: 52 · 2017: 43 · 2016: 20 · 2015: 1
- FWCI
- 37.29
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of the Academy of Nutrition and Dietetics (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
- Life Sciences › Agricultural and Biological Sciences › Food Science › Nutrition, Health, and Society Studies
- Keywords
- dietary fiber, chronic disease prevention, cardiovascular disease, type 2 diabetes, cancer risk, body weight, dietary fiber intake, plant-based foods, whole grains, Fabaceae, fruits and vegetables, nuts, added sugars, dietary recommendations
- MeSH terms
- Academies and Institutes, Whole Grains, Gastrointestinal Microbiome, Adolescent, Adult, Aged, Body Weight, Cardiovascular Diseases, Child, Child, Preschool, Diabetes Mellitus, Type 2, Diet, Dietary Fiber, Dietetics, Female, Fruit, Humans, Infant, Infant, Newborn, Fabaceae, Male, Middle Aged, Neoplasms, Nutritional Status, Nuts, Pregnancy, United States, Vegetables, Meta-Analysis as Topic, Gastrointestinal Tract, Young Adult, Prebiotics, Recommended Dietary Allowances
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