Researchers unveil advanced fiber classification system to address global dietary shortfalls and improve chronic disease outcomes.

By yourNEWS Media Newsroom

A group of Australian scientists has introduced a new fiber classification model they say could transform personalized nutrition and help close the global “fiber gap” that contributes to chronic disease and gut health deterioration. The research, led by a team at RMIT University and published in Food Research International, shifts the focus from the traditional soluble vs. insoluble fiber distinction to a more precise system based on five fundamental fiber features.

The proposed framework is designed around backbone structure, water-holding capacity, structural charge, fiber matrix, and fermentation rate, according to a report by RMIT University. Lead author Christo Opperman stated, “By starting with these key active features, we can more accurately describe each fiber’s health impacts. For example, if you want to promote colonic health, you can identify a fiber with properties that align with your desired outcome, such as a high fermentation rate.”

Fiber intake worldwide remains substantially below the recommended levels of 28–42 grams per day. Americans consume just 12–14 grams daily, while Europeans consume 18–24 grams, as noted by RMIT food scientist Professor Raj Eri. He emphasized, “Every single population surveyed, including Europe and the USA, has a deficiency of fiber.” The global shortfall is detailed in a summary published by Science Daily.

The RMIT research team said that advancing from an outdated binary system to one based on measurable physiological effects will assist consumers, healthcare professionals, and food manufacturers in targeting fiber intake to address specific health concerns such as colonic function, blood glucose regulation, and cholesterol control. Opperman explained, “Fermentation of dietary fiber occurs predominantly in the colon, producing metabolites that are essential for overall health. However, not all fibers are created equal. Some are fermented quickly in the proximal colon, while others provide benefits further down in the distal colon, where most colorectal cancers occur.”

The fermentation process is facilitated by the gut microbiome, which breaks down fiber into short-chain fatty acids (SCFAs) like acetate, propionate, and butyrate. These SCFAs are crucial for immune health and cancer prevention, as outlined in a detailed study hosted by ScienceDirect. Butyrate, in particular, has been linked to decreased risk of colorectal cancer and better overall gut function.

The research addresses how modern Western diets, typically low in fiber and high in processed foods, contribute to gut dysbiosis and chronic conditions such as obesity, diabetes, and cancer. Dietary fiber, originally defined in 1953 as indigestible plant material, has evolved in understanding, but its classification has lagged behind. The new system could enable the development of food products tailored to individual health goals, with targeted fiber types incorporated for specific benefits.

“By understanding the specific properties of different fibers, we can create diets that are not only healthier but also more personalized,” said Eri. The significance of fiber’s role in overall health is further emphasized by nutritional experts at Nutrients News and the implications for disease prevention are addressed by Cancer News. The RMIT team hopes their classification model will serve as a catalyst for closing the fiber gap, reshaping dietary habits, and guiding food innovation across the globe.