Cereal Fiber and Health: Current Knowledge The average American consumes only half of the recommended daily intake of fiber, and despite dietary guidance to increase intake, fiber consumption has not increased. Thus, additional consumer choices and consumer-oriented messaging on the sources and benefits of fiber is warranted. Fiber, in particular cereal fiber, is associated with protection against development of gastrointestinal disorders such as constipation, as well as weight gain, cardiovascular disease, type 2 diabetes, and total mortality. Fiber in cereal grains is primarily located in the bran: wheat bran is 4 times higher in fiber than whole grain wheat and more than 10 times higher in fiber than white wheat flour. Cereal fiber and bran contain fewer calories than whole grains or white flour, and bran is a concentrated source of other bioactive compounds that may contribute to many of the health benefits associated with cereal fiber and whole grains. Formulating foods with cereal fiber and bran would provide consumers with more choices for health-promoting foods, promote healthier dietary practices, and help individuals meet public health recommendations for fiber intake without increasing calorie consumption. |