Eating more fibre linked to reduced risk of non-communicable diseases and death, review finds

People consuming high levels of dietary fibre and whole grains have lower risk of all cause and cardiovascular mortality and incidence of common non-communicable diseases, including coronary heart disease and type 2 diabetes, than those eating less fibre, a series of systematic reviews and meta-analyses1 has found.

“Our findings provide convincing evidence for nutrition guidelines to focus on increasing dietary fibre and on replacing refined grains with whole grains. This reduces incidence risk and mortality from a broad range of important diseases,” said the researchers, led by Jim Mann from the University of Otago, New Zealand.

The average consumption of dietary fibre by adults across the world is …