Food Fiber

Dietary fiber, often called "food fiber," is the part of plant-based foods that the body cannot digest. It is found in fruits, vegetables, whole grains, legumes, nuts, and seeds. Fiber can be added to foods during processing to increase their fiber content.

Fiber is added to foods to increase their nutritional value and to improve digestive health. It can also be used as a bulking agent or to modify texture. Fiber is commonly found in baked goods, cereals, and snack bars.

Dietary fiber is recognized as an important part of a healthy diet. The U.S. Food and Drug Administration (FDA) recognizes fiber as a beneficial component of food. Major health organizations, including the World Health Organization (WHO), recommend adequate fiber intake for its role in digestive health and potentially reducing the risk of certain chronic diseases. Evidence suggests fiber can help with satiety and blood sugar management. JECFA has evaluated dietary fiber and established guidelines for its use.