Fibre and Whole Grains

Information, resources and news about fibre.

Draft page! More useful stuff coming soon 🙂


A Dietary Fiber-Deprived Gut Microbiota Degrades the Colonic Mucus Barrier and Enhances Pathogen Susceptibility
Using a mouse model this study reveals the functional interactions between dietary fiber, the gut microbiota, and the colonic mucus barrier, which serves as a primary defense against enteric pathogens.

Latest News

Low-gluten diet linked to heart attack risk – NHS – 4-May-2017
Gluten is a protein found in grains such as wheat, barley and rye.
Gluten free diet has become increasingly popular among people who do not have coeliac disease.
Study followed more than 100,000 people from 1986 to 2012.
Heart attacks were more common in the group with the lowest gluten consumption
Avoiding gluten may reduce consumption of whole grains, and this may lead to increased risk of heart disease.

Whole grains associated with lower risk of death – Kurzweil AI – 13-Jun-16
Whole grain foods reduce risk of chronic diseases and premature mortality.
Greatest benefit from first two 30g servings per day.
Further reductions in risks up to 7.5 servings a day.
Relative risk reduced for cardiovascular disease, stroke, cancer, diabetes, respiratory and infectious disease.
Meta-analysis of 45 studies (64 publications) of consumption of whole grain by Imperial College London

Eat fibre for a healthier life – Global News – 2-Jun-2016
Westmead Institute for Medical Research looked at people’s eating habits, including fibre intake, glycemic index, glycemic load and sugar intake.
Dr. Bamini Gopinath: “Fibre intake had the strongest influence”
Almost 80 per cent greater likelihood of living a long and healthy life over a 10-year follow-up.
Studying of over 1,600 over 50s.
Dietary fibre is a type of carbohydrate that the body – found mainly in fruits, vegetables, whole grains and legumes.
It can also help with lowering cholesterol levels, controlling blood sugar levels and maintaining a healthy weight.