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 non-open access
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeDesigning Future Wheat WP2.2
Output statusPublished
Publication dates
Online16 Dec 2022
PublisherNature Publishing Group
ISSN2662-1355

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