Experts in nutrition at the University of Otago Ōtākou Whakaihu Waka are pushing for dietary fibre to be officially recognised worldwide as an essential nutrient. If approved, fibre would become the first essential nutrient in more than 50 years. Currently, essential nutrients include certain amino acids, vitamins, and minerals.
Researchers say fibre is just as important as human health and should be treated the same way. Associate Professor Andrew Reynolds, one of the study’s authors, explains that increasing fibre intake in New Zealand could improve public health more than any other nutrient. This is because most New Zealanders do not eat enough fibre. “Our current fibre intake is below the World Health Organization’s recommendations. Raising fibre intake could help prevent diseases like diabetes, heart disease, and colorectal cancer,” he says.
The research, published in Nature Food, is a collaborative effort by Associate Professor Reynolds, Professor Sir Jim Mann, Emeritus Professor Gerald Tannock from Otago, and Emeritus Professor John Cummings from the University of Dundee. They argue that modern research clearly shows fibre meets all the requirements for being considered essential. These include evidence from over a century of studies on fiber’s chemical properties, how it works in the body, and its effects on health. The team also reviewed recent clinical trials and meta-analyses—many conducted at Otago—that support fibre’s benefits.
The researchers found strong evidence that a higher fibre intake improves several health measures. “When people eat more fibre, their body weight, cholesterol, blood sugar, and blood pressure often improve,” says Associate Professor Reynolds. “Long-term studies show that people with higher fibre intakes are less likely to develop heart disease, type 2 diabetes, and colorectal cancer, and they tend to live longer.” Increasing fibre intake is simple and can be done with everyday foods. High-fibre foods include whole grains, legumes (like beans and lentils), vegetables, and whole fruits.
Reynolds points out that small changes, like adding just 5 grams of fibre per day, would bring the average New Zealander up to the WHO-recommended minimum of 25 grams daily. “Oats, wholegrain bread, and wraps are easy ways to add fibre. Tinned legumes are cheap, convenient, and work well in many meals,” he explains. He also notes that most vegetables provide fibre, whether they are fresh, frozen, or canned. One challenge in recognising fibre as essential has been that a lack of it does not create a clear “deficiency” in the way a lack of vitamin C causes scurvy.
However, the researchers argue that fibre is essential because it is the main food source for the gut microbiome. Professor Mann explains, “Our gut bacteria rely almost entirely on fibre. A healthy microbiome is linked to many health benefits, and research continues to uncover new ones every day.” Professor Tannock’s work shows that low fibre intake leads to a less functional gut microbiome.
Increasing fibre restores its function and improves the relationship between the microbiome and the human body. This means that even without a traditional deficiency disorder, fibre is vital for maintaining overall health. The researchers hope that recognising fibre as essential will change diet guidelines. They also aim to improve nutrition education. Additionally, they want to encourage food manufacturers to add more fibre to their products.
Better labelling and changing how products are could help people get enough fibre. Professor Mann says, “If fibre is officially recognised, more people will try to eat enough. This could lower the number of non-communicable dieases in New Zealand.
Fibre is important for optimal health. Eating more fibre in foods like whole grains, legumes, and vegetables can improve public health in New Zealand. If fibre is treated as an essential nutrient, it will demonstrate how important it is. The results can encourage people, health workers, and food makers to focus on fibre. It will make it easier for everyone to eat well and stay healthy.
