Dietary fiber is the group of plant-derived carbohydrates and lignin that resist digestion by human enzymes in the small intestine and pass into the colon, where they are partly or wholly fermented by gut microbiota. It is commonly divided into soluble fiber, which forms viscous gels and is readily fermented, and in…
Dietary fiber is the group of plant-derived carbohydrates and lignin that resist digestion by human enzymes in the small intestine and pass into the colon, where they are partly or wholly fermented by gut microbiota. It is commonly divided into soluble fiber, which forms viscous gels and is readily fermented, and insoluble fiber, which adds bulk and accelerates intestinal transit; both types are abundant in whole grains, legumes, vegetables, fruits, nuts, and seeds. Adequate fiber intake is widely studied in relation to digestive health, glycemic regulation, blood lipid profiles, satiety and weight management, and the maintenance of a diverse colonic microbiome that produces short-chain fatty acids. Research published in this journal addresses fiber within broader nutritional contexts, including dietary patterns associated with weight loss and weight maintenance, the role of whole grains and breakfast cereals in children's diet quality, functional foods, dietary diversity in patients with diabetes and hypertension, and nutrition education across populations. These topics illustrate how fiber intake intersects with chronic-disease prevention, food composition, and public-health nutrition. The field continues to examine optimal intake levels, fiber sources, food-processing effects, and the mechanisms linking fermentation products to metabolic and gastrointestinal outcomes.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 208 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Dietary Fiber, linking to each citing work.