Why is dietary fibre so good for us and how much should we eat?
Fibre consists of the indigestible parts of plant foods and helps prevent coronary heart disease, constipation, and cancer of the bowel. It is technically referred to as ‘non-starch polysaccharides’. Sometimes also referred to as roughage – fibre comes from grain husks, the skins of flesh of fruit, and the tough, fibrous material in vegetables. It cannot be broken down by digestive enzymes and is therefore not absorbed by the body as it passes through the stomach and intestine. High-fibre foods are filling, but low in calories, so they aid weight loss. Fibre-rich foods are often high in nutrients, which, because of the fibre, are absorbed more slowly into the blood stream from the intestines. By reducing the absorption of dietary fats it slightly lowers blood cholesterol levels, thereby reducing the risk of coronary heart disease. Current recommendations advise a daily intake of between 18 and 32 grams. Five servings of fruit and vegetable a day will go some way towards ensuring this.
