Documente Academic
Documente Profesional
Documente Cultură
Written by Wendy J Dahl, PhD, RD, and Maria L. Stewart, PhD and
provided in the Journal of the Academy of Nutrition and Dietetics in
November 2015
Kyla Kurczewski
NFS 4950: Senior Seminar
February 8, 2016
grams per day1, which falls very short of the Adequate Intake values of about
25 grams per day for women and 38 grams per day for men. Only 5% of the
population actually meets these values.
Whole grains are a highly recommended source of dietary fiber, but the
actual fiber content of these foods can range greatly, leading to insufficient
fiber intake. Grain-based foods, not including desserts, are the major source
of dietary fiber, and grain mixtures (i.e. pasta meals, pizza, and noodle
soups) make up 17.8% of fiber intake on their own. Fruits follow next at
14.9%, vegetables at 13.7%, and then beans, peas, other legumes, nuts, and
seeds at only 6.3% due to low consumption.1
Higher dietary fiber intake reduces the risk of many diseases including
cardiovascular disease, type 2 diabetes, and some cancers. Consuming
dietary fiber from grain products is associated with lower total death rates as
well, specifically cardiovascular, infectious, and respiratory deaths. This
relationship also extends to cancer deaths in men, but not in women.
In researching the benefits of dietary fiber in relation to cardiovascular
disease and coronary heart disease, a risk reduction of 9% for each increase
of 7 grams of fiber per day was found.1 Insoluble, cereal, and vegetable
fibers were associated with both diseases, but fruit fiber was only shown to
reduce the risk of cardiovascular disease. Dietary fiber intake is also
inversely associated with total cholesterol, LDL cholesterol, and triglycerides,
and positively associated with HDL cholesterol. With improved serum lipid
levels, lower blood pressure, and reduced inflammation as well, these
contribute to gas and other unavoidable gastrointestinal side effects, but the
benefits derived from this fiber far outweigh the very tolerable reactions.
As a Registered Dietitian, one is responsible for guiding patients toward
choosing fiber-rich foods from varied, naturally occurring sources as opposed
to fiber supplements. Dietary fiber sources, as opposed to functional fiber,
contain micronutrients and phytochemicals that can synergistically work to
improve health. Encouraging moderate portions throughout the day is critical
to keeping the digestive system healthy and comfortable as well. Fiber could
be the key to improving a patients constipation, aiding in weight loss, or
decreasing the risk of cardiovascular disease and/or diabetes. A diet that
encourages fiber will also tend to be lower in saturated and trans-fatty acids,
sodium, and added sugars. Registered Dietitians should encourage increased
fluid intake to these clients too, because fiber requires more water to
comfortably move through the body.
I am in complete agreement with the position of the Academy on the
importance of dietary fiber, the general recommended guidelines given to
receive optimal health benefits from this fiber, and also the fact that
although fiber may sometimes come with unwanted side effects, the benefits
are more than worth it. Dietary fiber helps to keep us regular, satiated,
maintain a healthy weight, and also helps to keep our insides clear of fungus
and unwanted bacteria. All of the evidence shown to reduce the risk of
chronic diseases is yet another reason to consume adequate amounts of
dietary fiber from the right sources and again demonstrates the importance
References
1. Dahl WJ, Stewart ML. Position of the Academy of Nutrition and
Dietetics: Health Implications of Dietary Fiber. Journal of the Academy
of Nutrition and Dietetics. 2015;115:1861-1870.