Researchers quantified prebiotic levels in 35 common foods and estimated daily intake in Italians, finding cereal products and legumes as the richest sources.

A recent study reveals vegetable and fruit juicing may adversely affect gut and oral microbiomes, potentially leading to inflammation and cognitive decline. ...

YouTube video by 医療ニュース解説 ステラチャンネル STELLA CHANNEL - 星良孝

Global Dietary Fiber Gummies Market, Share, Revenue, Size, Global, Research Report, Rate, Price, Industry Trends, Analysis, Outlook ,Forecast,

Two short-chain fatty acids, common byproducts of dietary fiber digestion, cause direct epigenetic changes and alter gene expression, which have anti-cancer properties. ...

A recent study in Nature Microbiology reveals that increased dietary fiber intake directs microbial tryptophan metabolism, leading to health benefits such as improved gut mucosa integrity and reduced ...

Adults who consume beans show higher intake of essential nutrients, better diet quality, and improved weight outcomes, highlighting the health benefits of beans.

Global Dietary Fiber Gummies Market, Share, Revenue, Size, Global, Research Report, Rate, Price, Industry Trends, Analysis, Outlook ,Forecast,

A study in rats found that ingesting chitosan, a dietary fiber from shells, significantly increased the fecal excretion rate and decreased the gut retention time of polyethylene microplastics. This su...

Design elements: Getty Images. EatingWell animation/Cassie Basford. Taking dietary supplements can be beneficial for some people. But there’s a catch to taking them that many of us overlook.…

Short-chain fatty acids (SCFAs) are products of microbial...

Study found that bran-enriched corn flour significantly reduces LDL cholesterol levels in adults with elevated cholesterol, while having minimal impact on gut microbiota composition.

Dietary Fiber Nutritional Supplement Market Industry is expected to grow from 8.69(USD Billion) in 2024 to 14.2 (USD Billion) by 2032.

Understanding dietary fiber overall health importance required for living a healthy lifestyle. With proper recommended consumption of soluble dietary fiber can support healthy cardiovascular function, normal blood glucose and proper digestion. #fiber #dietaryfiber #fiberich

In a delightful twist for breakfast lovers, researchers at Washington State University (WSU) have undertaken a groundbreaking project to make one of the world’s favorite breakfast items—pancakes—both healthier and tastier. Traditionally known for their fluffy texture and lip-smacking flavor, pancakes often lurch towards the unhealthy side due to their primary ingredient: refined flour. However, the WSU team is on the verge of changing that narrative.

Why Bananas Are the Best Post-Workout Snack When it comes to nutrient-dense snacks, few fruits can rival the humble banana. Renowned for their sweet flavor and convenience, bananas are more than just a delightful treat; they’re a powerhouse of essential nutrients that can provide numerous health benefits. Whether you're a fitness enthusiast seeking quick post-workout fuel or someone looking to bolster their overall health, bananas have something to offer.

Background: Despite the importance of dietary fiber in regulating glycemic control, the reported intake among type 2 diabetes (T2D) patients in Japan was around 12-16 g in 2013, well below the local official recommended intake of 20 g and above. More recent data is lacking. Fiber data was collected in a recent trial of DialBetesPlus, a multimodal diabetes mHealth self-management system that supports dietary behavior change by allowing users record their meals and provides timely and detailed information on users’ nutrient intake. Objective: This study aimed to assess the pattern of dietary fiber intake among DialBetesPlus intervention users to provide recent data. Methods: Meal records were extracted using the DialBetesPlus app developer dashboard. The analysis included only data from days with complete (breakfast, lunch, and dinner) meal records. Average dietary fiber intake for each day was calculated by averaging the intake across all participants. Dietary fiber for each meal type was averaged across all days for each participant. Results: Out of 66 participants from the intervention group who were assigned to the DialBetesPlus intervention, 47 (71.2%) had at leasat 7 days of complete meal records and were included in the analysis. One year trend analysis revealed a slight upward trend of daily fiber intake with the rolling average consistently below 18 g. The overall mean fiber intake was 17.1 g/day. Separate analysis by meal types revealed that the highest fiber intake was during dinner (6.7 g), followed by lunch (4.8 g), breakfast (4.4 g), and snacks (1.5 g). Conclusions: On average, DialbetesPlus app users consumed less than the recommended intake of 20 g and above of dietary fiber per day, despite performing diet self-monitoring over 1 year. Dietary fiber intake was lowest during breakfast, while dinner exhibited the highest intake. This study highlights the need to explore alternative mHealth strategies to further enhance dietary fiber intake among T2D patients.