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

A new study finds that eating more fibre is linked to lower risk of death and non-communicable diseases like heart disease, stroke, diabetes and colon cancer.


Results suggest a 15-30% decrease in all-cause and heart disease related death when comparing people who eat the highest amount of fibre to those who eat the least. Eating fibre-rich foods also reduced incidence of coronary heart disease, stroke, type 2 diabetes and colorectal cancer by 16-24%. Increasing fibre intake was associated with lower body weight and cholesterol, compared with lower intakes.

The study was commissioned by the World Health Organization to inform the development of new recommendations for optimal daily fibre intake and to determine which types of carbohydrate provide the best protection against non-communicable diseases (NCDs) and weight gain.

Study details: BMJ 2019364 doi:

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