Dietary Fiber Influence on Gut Health
Summary
Dietary fibre encompasses the non‐digestible carbohydrate and lignin components of plant foods that traverse the small intestine and reach the colon largely intact. There, resident microbiota ferment soluble fibres to yield short‐chain fatty acids (SCFAs) that nourish colonocytes, reinforce epithelial barrier function and modulate systemic metabolism. Insoluble fibres contribute to faecal bulk, regulate oro-cecal transit time and support regular bowel movements. A balanced intake of diverse fibre types fosters microbial diversity, lowers luminal pH, enhances mineral absorption and may reduce the risk of disorders such as colorectal cancer, inflammatory bowel disease and metabolic syndrome. Global efforts to promote fibre‐rich diets have practical applications in the formulation of functional foods, nutritional guidelines and interventions aimed at improving public health outcomes across varied populations.
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Dietary Fiber Influence on Gut Health publication trend
The graph below shows the total number of articles in dietary fiber influence on gut health across all publications each year (not limited to Nature Index journals).
Technical terms
Dietary fibre: Non‐digestible carbohydrate and lignin components of plant foods that resist digestion in the small intestine and undergo fermentation in the colon.
Short‐chain fatty acids (SCFAs): Microbial fermentation products of dietary fibre in the colon, primarily acetate, propionate and butyrate, which support mucosal health and systemic signalling.
Fermentable oligo‐, di‐ and monosaccharides and polyols (FODMAPs): Short‐chain carbohydrates that escape digestion in the small intestine and are rapidly fermented by colonic bacteria, influencing gut motility and symptom generation.
Oro‐cecal transit time: The duration for ingested material to travel from the mouth to the cecum, commonly used to assess the effect of dietary fibre on gastrointestinal motility.
References
- Short-chain fatty acid formation at fermentation of indigestible carbohydrates. Food & Nutrition Research (2001).
- In Vitro Ileal Fermentation is Affected More by the Fiber Source Fermented than the Ileal Microbial Composition in Growing Pigs. Current Developments in Nutrition (2023).
- FODMAP Intake in Spanish Population: Open Approach for Risk Assessment. International Journal of Environmental Research and Public Health (2020).
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