Fiber is the
indigestible part of plant foods -- whole grains, beans, nuts/seeds, fruits and
vegetables. Fiber has many health benefits including improving regularity,
lowering blood cholesterol, stabilizing blood glucose, and supporting weight loss. However, the typical diet is dominated by
animal proteins which naturally have no fiber and refined grains (white bread,
pasta, & rice) from which the fiber is removed. It is estimated only 5% of Americans get the
recommended 25-35 grams of daily fiber with most getting less than half that.
An intriguing
recent study illustrates the power of fiber.
Researchers advised 240 obese patients with metabolic syndrome to follow
one of two diets for 1 year. One group
was assigned to eat at least 30g of fiber daily. The other was assigned the American Heart
Association's (AHA) detailed dietary guidelines which contains 13 components
including eating more fruits and veggies, reducing sugar & salt, choosing
lean proteins, limiting alcohol, and balancing intake of protein, fats and
carbohydrates. Researchers found simply having individuals increase their fiber
intake was equally effective for weight loss and heart health risk factors as following
the AHA's detailed dietary guidelines. So,
keep it simple. Eat more fiber!
What Are the Health Benefits of
Fiber?
Fiber content is
listed under "Total Carbohydrates" on the Nutrition Facts label. Fiber is classified into insoluble and
soluble. Soluble fiber is especially
helpful with increasing fullness, moderating blood sugar, and decreasing blood
cholesterol. Oats, apples, citrus,
barley, beans and many seeds are good sources.
Insoluble fiber, while also contributing to fullness and GI health, is most important in softening and adding bulk
to the stool. It is found in the bran of
whole grains as well as many crunchy fruits and vegetables.
Eating the right
amount of fiber has been shown to have a wide range of health benefits. Eating the right amount of fiber has been
shown to have a wide range of health benefits including:
· Aids digestion and supports healthy gut bacteria
· Prevents constipation, diverticulosis, hemorrhoids
· Lowers blood cholesterol
· Improves blood sugar control
· Improves irritable bowel syndrome, and inflammatory bowel disease
· Prevents kidney and gallstone formation
· Reduces systemic inflammation
· May reduce blood pressure and stroke risk
· May reduce colon and some other types of cancer risk
Here's some more details on how fiber improves
health...
Intestinal health: Since your body cannot
digest it, fiber travels through the intestine attracting water along the way.
This causes the stool to enlarge and soften, which enhances your body's natural
process of elimination. If you eat too little fiber, the result can be
constipation, diverticulosis (in which pouches develop in GI that food can get
trapped in causing infections) and hemorrhoids. High fiber diets are estimated
to reduce the risk of diverticulosis by 40%.
Higher fiber diets can also relieve symptoms of irritable bowel syndrome
and inflammatory bowel disease. Fiber
fuels healthy intestinal bacteria. It is
increasingly being recognized that maintaining healthy gut bacteria populations
has profound effects on immune function, inflammation, and chronic disease
risk.
Cardiovascular health: An inverse association has been found between
fiber intake and heart attack, and research shows that those eating a
high-fiber diet have a 40% lower risk of heart disease. A diet high in soluble fiber, like that found
in oats and oat bran, can help reduce cholesterol levels and promote
cardiovascular health. As soluble fiber passes through the digestive system, it
binds to bile acids and removes them from the body. The liver makes bile acids from cholesterol
so when bile is excreted, the liver synthesizes additional bile by using
cholesterol from the bloodstream, thereby lowering the blood cholesterol.
Soluble fiber can also bind to unhealthy dietary fats in the GI, preventing
them from being digested. Higher fiber
diets also appear to improve blood pressure.
Researchers have found that for every additional 7g of daily fiber,
stroke decreases by 7%. Because fiber
slows digestion and blunts blood sugar rise after a meal, it also helps to
control blood sugar levels. Keeping
blood sugar in check reduces heart health risk, especially among diabetics who
are at high risk for cardiovascular problems.
Metabolic & endocrine health: Fiber, especially soluble fiber, helps to
slow digestion of carbohydrates and reduce the post-meal rise in blood
sugar. By increasing feelings of
fullness and preventing blood sugar swings, fiber has been found to decrease
caloric intake. Also, fiber-rich foods
such as vegetables are low in calories and help to displace intake of other
less healthy, higher calorie options. and improve weight loss. A high-fiber diet also helps to reduce the
risk of gallstones and kidney stones, likely because of its ability to help
regulate blood sugar.
How can I increase my fiber intake?
Start slowly. When
you first add fiber to your diet you may notice bloating, cramping or gas. Add
fiber gradually to minimize these symptoms. Be sure to drink plenty of water.
Liquids help your body move fiber through the GI. Having high fiber foods or
supplements can decrease the absorption of certain medications such as thyroid
medicine. Discuss how fiber may
influence your medications with your provider.
Whole grains and beans are the richest natural sources of fiber. The fiber content among different fruits and
vegetables varies considerably. Some of
the fruits highest in fiber include pears, berries, apples, kiwis, and oranges. Veggies especially high include artichokes,
sweet potatoes, green peas, broccoli, green beans, peppers, and asparagus.
Go for whole foods.
Choose
breads, crackers and grains made from 100% whole grains such as whole
wheat, brown rice, rolled oats. Refined
grains are stripped of most of their fiber.
Similarly, removing the skin from fruits and vegetables or juicing them
decreases their fiber content. It’s better to eat an apple than to drink apple
juice.
Experiment & try new options. Try brown instead of white rice. Many find quinoa or quinoa-corn pasta to be
more palatable than whole-wheat.
Bulgur, quinoa and barley are good side dishes or chilled in salads. Add
fresh or frozen vegetables to soups, sauces.
Try adding wheat bran, oat bran, flax, and/or chia seeds to yogurt,
oatmeal, smoothies, cereals, and baked goods.
Eat more beans, nuts, and seeds. Use beans in place of animal proteins at some
meals. Tuck beans into whole-grain
tortillas or pita bread. Add them to soups, salads, and pasta dishes. Toss
beans into sautéed veggies or mix them with cooked greens and garlic. Nuts and seeds are versatile heart healthy
options. Nuts are a great stand alone snack or use them on yogurt, salads, and
stir-fries. Chia and flax seeds can be
sprinkled into dressings, yogurt, and smoothies.
Consider a supplement. Fiber supplements, while not taking the place
of a high fiber diet, can be helpful. Because
the soluble fiber in foods is more limited, taking a supplement rich in soluble
fiber is often advised. Aim for up to 12g of fiber per day from supplements
with doses dispersed throughout the day. Psyllium seeds/husks, found in Metamucil,
Fiberall, and Konsyl, are a fantastic source of soluble fiber. Still always best to get your fiber from
foods.
The following lists a number of specific
suggestions on how to increase fiber intake.
High-Fiber Breakfast Foods
•
Whole
grain hot cereals, such as oats (2g fiber per 1/2 cup) with fruit and
seeds/nuts added
•
100%
whole-grain cereal, All Bran (10g per 1/2 cup), Fiber One (14g per 1/2 cup), Kashi
Go Lean (10g per 1 cup)
•
100%
whole-grain bread, Ezekiel Sprouted Grain (3g per slice), 100% whole rye e.g. Mestemacher (6g
per slice)
•
100%
whole-grain bagels, English muffins, waffles, e.g. Eggo FiberPlus Waffles (4.5g
each), Orowheat Double Fiber
English Muffins (8g each)
•
High-fiber
fruits, e.g. raspberries (4g per 1/2 cup), blueberries (4g per 1/2 cup) added
to smoothies, yogurt
•
Add
nuts & seeds, almonds (4 g fiber per 1 oz.), flaxseed (8 g fiber per 1 oz.),
to cereals, yogurt, & smoothies
High-Fiber Lunch Foods
•
Sandwiches
made with 100% whole grain/whole wheat and/or high-fiber breads with high fiber
veggies
•
Sliced
tomatoes (2g fiber per small tomato) & other high fiber veggies in
sandwiches, salads
•
Fresh
vegetables, baby carrots (2g fiber per 3 oz. serving) and snow peas (3g fiber
per 1 cup)
•
Bean,
lentil, or veggie-rich soups, such as Progresso High Fiber Minestrone (7g per 1
cup)
•
Add
microwaved high-fiber veggies to frozen meals, leftovers, or prepared soups
•
Cooked
beans or lentils added to soups, wraps, or salads, such as kidney beans (7g
fiber per 1/2 cup)
•
Fresh
fruit, bananas (3g fiber per small banana), apples (4 g fiber per small apple),
strawberries (3g per 1 cup)
•
Nut
butter on whole grain bread or crackers, such as peanut butter (2g fiber per 2
Tablespoons)
High-Fiber Dinner Foods
•
Whole
grains, e.g. whole-grain spaghetti (3g per 1/2 cup), bulgur (4g per 1/2 cup),
& quinoa (3g per 1/2 cup)
•
Bean
sides & mains, e.g. white beans (6g per 1/2 cup), lentils (8g per 1/2 cup),
& chickpeas (6g per 1/2 cup)
•
Fresh
or cooked veggies, artichokes (7g per 1/2 cup), mixed veggies (4g per 1/2 cup),
broccoli (3g per 1/2 c.)
•
Baked
potatoes with skin (5g fiber per medium potato)
•
Whole
grain and/or high-fiber rolls & crackers, such as Wasa Fiber Crispbread (6g
fiber per 3 slices)
High-Fiber
Snack Foods
•
Fresh
fruit, pears (5g per small pear), oranges (4g per orange), can be added to
cottage cheese, yogurt
•
Dried
fruit, such as dates (7g fiber per 1/2 cup) and figs (4g fiber per 2 dried
figs)
•
Veggies,
e.g. bell peppers (3g per 1 cup), celery (2g per 4 oz.
serving) with hummus (2g per 2 tablespoons)
•
Nuts
and seeds, such as walnuts (2 g fiber per 1 oz.) and sunflower seeds (2 g fiber
per 1 oz.)
•
100%
whole-grain & high-fiber granola or nutrition bars, e.g. Fiber One bars (9g),
Kellogg’s FiberPlus bars (9g)
•
Whole
grain and/or high-fiber crackers, RyKrisp (6g fper 4 crackers), Mary's Gone
Crackers (3g per 13 crackers) with hummus (2g per 2 tablespoons) or black bean spread/dip (2g per 2 tablespoons)
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