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Fibre
© Grain Chain 2016
Learning objectives
•
Explain the role of flour and other grain based dishes in
increasing the uptake of fibre in the diet.
Sources of fibre
• There are two main groups of fibre:
• Soluble
• Insoluble
• Each group has different functions within in
the body, therefore it is important to eat a
range of fibre containing foods.
• Sources of fibre include wholegrain cereals
and cereal products (such as bread), lentils,
vegetables, fruits, nuts, beans and potatoes
Fibre in the diet
The different functions within the body of the
different types of fibre include:
• Helping in the prevention of constipation,
which reduces the risk of diverticulitis and
bowel cancer
• Maintaining a normal blood cholesterol
level
• Reducing the rise of blood glucose after a
meal
• Associations with feelings of fullness to
help to control food intake. This is
because foods which are high in fibre
tend to be low in energy density.
How much fibre do we need?
• In July 2015, the Scientific Advisory Committee on
Nutrition (SACN) recommended the UK
population increased fibre intake to an average of
30g AOAC fibre per day for adults.
• Current intake in adults are around 18g fibre, and
no age group in the UK is achieving the
recommendation.
• There are different recommended intakes for
children: 15g/day (age 2-5); 20g/day (age 5-11);
25g/day (age 11-16); 30g/day (age 16-18).
• Can you think why this might be?
Fibre in the diet
•
What ways can you think of to increase fibre intake
in your own diet?
For more information, go to: www.grainchain.com
© Grain Chain 2016