Optimizing dietary fiber intake: Strategies for human nutrition and food science

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dc.contributor.authorWalsh, Sarah Kate
dc.contributor.authorArmet, Anissa M.
dc.contributor.authorNikolaeva, Daria D.
dc.contributor.authorMota, João F.
dc.contributor.authorLucey, Alice J.
dc.contributor.authorOliero, Manon
dc.contributor.authorWalter, Jens
dc.date.accessioned2026-07-03T14:00:01Z
dc.date.available2026-07-03T14:00:01Z
dc.date.issued2026-04-01
dc.description© 2026, the author(s). This work is licensed under a Creative Commons Attribution- NonCommercial-NoDerivatives 4.0 International License (CCBY-NC-ND4.0), which permits any non commercial use, sharing, distribution, and reproduction in any medium or format, provided the original author(s) and source are credited.
dc.description.abstractAdequate dietary fiber intake from plant foods is critical for the prevention of noncommunicable chronic diseases (NCDs). However, across industrialized nations, consumption remains insufficient to meet established intake recommendations. This gap provides a strong rationale to include functional fibers in processed foods or use them as supplements, although their effectiveness in reducing NCD risk is inconclusive. In this review, we examine current nutritional strategies to optimize fiber intake, spanning whole-plant foods, processed foods made or enriched with fiber-containing ingredients, and fiber supplements. We examine the structure and physicochemical properties of the fiber types represented in these strategies and explore the mechanisms by which they influence the gut microbiome and NCD risk markers. Drawing on evidence from human intervention studies, we critically assess the strengths and limitations of each strategy to improve health outcomes and propose a framework for the effective and systematic integration of fiber into nutrition and food science.en
dc.format.extent26
dc.format.extent476900
dc.identifier.authororcidWalsh, Sarah Kate
dc.identifier.authororcidArmet, Anissa M.
dc.identifier.authororcidNikolaeva, Daria D.
dc.identifier.authororcidMota, João F.
dc.identifier.authororcidLucey, Alice J.§0000-0002-0623-7151
dc.identifier.authororcidOliero, Manon
dc.identifier.authororcidWalter, Jens§0000-0003-1754-172X
dc.identifier.citationWalsh, S K, Armet, A M, Nikolaeva, D D, Mota, J F, Lucey, A J, Oliero, M & Walter, J 2026, 'Optimizing dietary fiber intake: Strategies for human nutrition and food science', Annual Review of Food Science and Technology, vol. 17, no. 1, pp. 25-50. https://doi.org/10.1146/annurev-food-052824-044842
dc.identifier.doi10.1146/annurev-food-052824-044842
dc.identifier.endpage50
dc.identifier.issn1941-1413
dc.identifier.issued1
dc.identifier.journaltitleAnnual Review of Food Science and Technology
dc.identifier.otherORCID: /0000-0003-1754-172X/work/219629862
dc.identifier.startpage25
dc.identifier.urihttps://hdl.handle.net/10468/18995
dc.identifier.urlhttps://www.scopus.com/pages/publications/105037504876
dc.identifier.volume17
dc.language.isoeng
dc.rightscc_by_nc_nd
dc.subjectSDG 3 - Good Health and Well-being
dc.subjectDietary fiber
dc.subjectFunctional fiber
dc.subjectGut microbiome
dc.subjectIntrinsic fiber
dc.subjectNoncommunicable diseases
dc.subjectWhole grains
dc.subject[APCMicrobiome]
dc.subject[FoodNutritionalSciences]
dc.subject[Microbiology]
dc.subjectFood Science
dc.titleOptimizing dietary fiber intake: Strategies for human nutrition and food scienceen
dc.typeReview article (Peer reviewed)
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