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
Authors | Baenziger, P. S., Frels, K., Greenspan, S., Jones, J., Lovegrove, A., Rose, D., Shewry, P. R. and Wallace, R. |
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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 Publication | 2022 |
Journal | Nature Food |
Digital Object Identifier (DOI) | https://doi.org/10.1038/s43016-022-00674-w |
Open access | Published as non-open access |
Funder | Biotechnology and Biological Sciences Research Council |
Funder project or code | Designing Future Wheat WP2.2 |
Output status | Published |
Publication dates | |
Online | 16 Dec 2022 |
Publisher | Nature Publishing Group |
ISSN | 2662-1355 |
Permalink - https://repository.rothamsted.ac.uk/item/98qz3/a-stealth-health-approach-to-dietary-fibre
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