A stealth health approach to dietary fibre

A - Papers appearing in refereed journals

Baenziger, P. S., Frels, K., Greenspan, S., Jones, J., Lovegrove, A., Rose, D., Shewry, P. R. and Wallace, R. 2022. A stealth health approach to dietary fibre. Nature Food. https://doi.org/10.1038/s43016-022-00674-w

AuthorsBaenziger, P. S., Frels, K., Greenspan, S., Jones, J., Lovegrove, A., Rose, D., Shewry, P. R. and Wallace, R.
Abstract

Average dietary fibre intakes have increased little in the past twenty years in many countries, including the USA1. Multi-million-dollar campaigns promoting fruits, vegetables, whole grains and other foods high in fibre have delivered only small changes in diets2, and consumers have not changed from traditional staples to whole-grain options3. UK millers report that consumption of whole-wheat bread has actually declined over the past decade (P. Shewry, personal communication). In the US, white flour, which is lower in fibre than whole-wheat flour, accounts for nearly 40% of the fibre intake4. We believe that as motivating consumers to change food choices has proven difficult, changing food itself — a so-called stealth health approach — could be a useful strategy to increase fibre in the foods people choose to eat.

Year of Publication2022
JournalNature Food
Digital Object Identifier (DOI)https://doi.org/10.1038/s43016-022-00674-w
Open accessPublished as ‘gold’ (paid) open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat WP2.2
Publisher's version
Output statusPublished
Publication dates
Online16 Dec 2022
PublisherNature Publishing Group
ISSN2662-1355

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