Role of Dietary Fibre on Human Health and Nutrition

Dietary fibre is one of the most important ingredients in fruits & vegetables, it aids digestion and metabolism. It’s an indigestible material that reaches your small intestine and ferments in your colon, promoting a healthy microbiome. There are three types of fibre: soluble, insoluble and functional. Soluble fibre from foods such as oats, legumes and fruits creates a gel-like substance that slows the digestive process and can help manage blood sugar and cholesterol. Insoluble fibre, found in whole grains, nuts and vegetables, adds bulk to stool-making bowel movements more frequent and reducing constipation. Functional fibre contributes to digestive and metabolic health. In addition to improving digestion, fibre reduces the risk of heart disease, type 2 diabetes, obesity and colon cancer. When it’s digested by bacteria in our guts, fibre creates short-chain fatty acids (SCFAs) such as acetate, propionate and butyrate, which reduce inflammation and boost immune functioning. These are examples of foods that would provide you with high-quality fibre but global fibre intake is still less than the World ealth Organitation (WHO) recommended 25 grams per day. Its lack puts one at risk of digestive disorders (Irritable Bowel Syndrome (IBS), constipation, etc.), insulin resistance and chronic diseasesToo much fibre with low water intake can cause bloating or poor absorption of minerals. Newer research connects fibre with mental health through the gut-brain axis and may help lower the risk of anxiety, depression and neurodegenerative diseases. Because of these reasons raising the awareness promoting the consumption of whole foodstuffs and escalating the development of functional food products with appropriate fibre contents are needed for better human health worldwide. This paper aims to aims to provide indepth analysis of effects of the role of dieatary fibres on human nutrition and dietics.