Dietary Fiber

Dietary fibre is increasingly recognised for metabolic and gut health with reformulation pressure on the food industry. The session covers soluble vs insoluble fibre distinctions, resistant starch types 1-5 and their fermentation profiles, beta-glucans in oats and barley for cholesterol reduction, prebiotic fibres (inulin, FOS, GOS, XOS), fermentation profiles and short-chain fatty acid production, and the food-industry reformulation toward higher-fibre products. Discussion addresses the fibre gap between recommendations and actual intake, fibre and GLP-1 satiety mechanisms, fibre fortification using novel sources (Hi-maize, NUTRIOSE), fibre in plant-based products, and the IBS and FODMAP considerations limiting fibre tolerability in specific populations.