For Health Professionals

As a health professional, you are an important link in the chain of information and resources that your patients and clients need to get, and stay, healthy. Browse the resources below to help educate yourself on the latest research related to fiber.

CPE

• Dietary Fiber Ingredients: Expanding Options for Meeting Dietary Fiber Recommendations

Downloadable Educational Brochures

• Facts on Fiber
• Fiber FAQs

Study Abstracts

• Lupton: Codex final definition of dietary fibre: issues of implementation
• Howlett:  The definition of dietary fiber – discussions at the Ninth Vahouny Fiber Symposium: building scientific agreement
• Howlett:  Glycemic Response and Health
• McCleary:  An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates

Press Releases

• The Calorie Control Council Responds to Inaccurate Media Reports about Fiber and Satiety
• Fiber Does Your Body Good
• Fiber-Rich Diet Linked to Longevity

ILSI Documents

• Dietary Fibre
  The last decade has seen significant developments in our knowledge of dietary fiber and its role in preservation of health and disease risk reduction. At the same time, it is clear that fiber consumption in most countries and age groups falls well below dietary recommendations. Strategies to encourage fiber consumption are prominent.  The purpose of the present Concise Monograph, commissioned by the International Life Sciences Institute (ILSI) Europe, is to bring the subject up-to-date, highlighting the current status of deliberations concerning an appropriate definition of dietary fiber, the possible methods of analysis, and physiological and health aspects. It includes information on fiber intakes in several countries as well as an overview of intake recommendations. 
  
  
• ILSI Europe Glycemic Monograph
  Carbohydrates typically provide the major energy contribution to our diet. The consumption of carbohydrates leads to rises in blood sugar or blood glucose and the nature of this rise in blood sugar, known as the glycemic response, has important implications for all of us. Reducing the size and duration of rises in blood glucose after meals is particularly important for people with diabetes and may also be of benefit to the general population. The European Branch of the International Life Sciences Institute (ILSI Europe) has studied various aspects of the science behind glycemic response and health, seeking to contribute a balanced perspective on the subject. ILSI Europe has published an overview of the current status of our knowledge on 'Food, Glycaemic Response and Health.'

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