A review on dietary fiber: definitions, classification, importance and advantages for human diet and guidelines to promote consumption

• Published in: International Journal of Biological and Chemical Sciences Vol. 16; no. 6; pp. 2916 - 2929
• Main Authors: Compaore-Sereme, Diarra, Tapsoba, Fidèle Wend-bénédo, Zoénabo, Douamba, Compaoré, Clarisse S, Dicko, Mamoudou H, Sawadogo-Lingani, Hagrétou
• Format: Journal Article
• Language: English
• Published: 12.03.2023
• ISSN: 1991-8631; 1997-342X
• DOI: 10.4314/ijbcs.v16i6.36

The definitions of dietary fiber are based on scientific and regulatory purposes, mainly with emphasis on its functional impact and benefits to the organism. The aim of this review was to present dietary fiber classification, benefits and importance for human diet and recommendations to promote its consumption. The methodology used in this review is a drawn perspective from recently available classification and no attempt was made to make an exhaustive review of all articles related to dietary fiber. In the results, the structure, characteristics, the content of various food products on dietary fiber with a focus on cereal grains and benefits are presented; global guidelines and recommendations are included in this review. The link between dietary fiber intake and the prevention of various diseases such as cardio vascular disease, type 2 diabetes, digestive diseases, and some cancers, is plausible pertaining to the literature. Dietary guidelines in some countries recommend, on average, the consumption of 3 to 8 servings/day or 300 to 500 g/day of cereals and legumes in total (depending on age, gender or caloric needs) with at least half of your grain products as whole grains each day to meet daily dietary fibre requirements and reduce disease risk.