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Scientists have proposed a new classification of dietary fibre, and what to eat is more important for health.

2025-03-28

Original GlobalMD Global Physician Organisation


In a new study, scientists proposed a new classification framework for dietary fibre, breaking through the traditional dichotomy based on five characteristics such as structure and water holding capacity, aiming to accurately guide nutritional intervention and healthy food research and development, especially to deal with the global fibre intake insufficiency. Stay tuned for details.

Read the digestIn a recent study, 

scientists have proposed a new classification framework for dietary fibre, breaking through the traditional soluble/insoluble dichotomy. Based on the five characteristics of backbone structure, water-holding capacity, structural charge, fibre matrix, and fermentation rate, this study established a bottom-up scientific classification system, which can accurately predict the mechanism of fibre on specific health problems, such as colon health.The research team has verified the effectiveness of the framework through microbiota interaction experiments with 20 fibres. 

Researchers point out that fibre intake gaps are prevalent around the world: only 12-14 grams per day in the United States and 18-24 grams in Europe, both below the recommended limit of 28-42 grams.There are significant limitations to the traditional classification, such as insoluble fibre, which is thought to promote bowel movements, but some types also ferment quickly and regulate blood sugar. The new framework provides a scientific basis for personalised nutrition through molecular structure visualisation techniques, such as demonstrating cellulose charge distribution and water-holding properties, and fermentation kinetics analysis.

The classification system has a triple value for the food industry, clinical nutrition, and consumers: to guide the development of functional foods, to optimise dietary interventions for diseases, and to help the public make targeted choices about fibre sources (e.g., apples versus bananas). This innovation marks a new stage in the study of dietary fibres for structure-function directed analysis.

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