Fibre fortification could lower risk of heart disease and diabetes: UK study

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UK adults consume just 19g of fibre per day on average, significantly under the recommended amount of 30g, with only 9% currently meeting the daily target

Increasing the fibre content of everyday UK foods including baked goods, dairy products, soups, smoothies and dressings will enable 50% more adults to get the recommended daily amount of fibre in their diets and lower the risk of heart disease and diabetes for the majority of UK adults, a new study by Tate & Lyle PLC (Tate & Lyle) has found.

In a peer reviewed health and nutrition data modelling study published in the British Journal of Nutrition, scientists from Tate & Lyle, working with specialist data analytics company Crème Global, found that reformulating everyday foods with added fibre could reduce the risk of cardiovascular and type 2 diabetes risk for 72% of the adult population.

Dr Kavita Karnik, Global Head, Nutrition & Regulatory Affairs at Tate & Lyle and a co-author of the health and nutrition data modelling study explains: “Most people understand that eating fibre helps keep bowel function regular, but fewer understand that getting the right amount of fibre in your diet is highly beneficial for wider health and wellbeing, including cardiovascular, immunity, skin, brain and gut health. However, for most people it is difficult to get enough fibre into their diet without exceeding their recommended calorie intake. This is where fibre fortification could play a highly beneficial role to public health – it would allow consumers to continue eating the products they prefer while potentially, lowering rates of cardiovascular disease, Type 2 diabetes and help maintain a healthy weight across the population.”

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