Fibre February 2020

There is good, firm evidence that dietary fibre is protective against cardiovascular diseases, some types of cancer and helps maintain optimal gut health.

Food innovation techniques now renders a wealth of functional fibres to be incorporated into food products, such as cereals, baked goods and even yoghurts with added fibre now available to consumers. But what is the public’s perception and understanding of dietary fibre? Is the science being successfully translated into practice?

After our very popular #FibreFeb chat last year, we think it seems pertinent to revisit the topic of fibre a year on.

Please join us at 8-9 pm GMT, on Tuesday 18th February for an interesting fibre filled chat.

This month we are joined by the Flour Advisory Bureau (FAB flour) in recognition of their #fibrefebruary campaign to encourage people to eat more fibre. They will be joining us as guest moderators and sharing resources produced together with the British Nutrition Foundation.  

Our collaboration with FAB flour is based purely on the fact we both acknowledge and appreciate the fact that the majority of the UK population do not have fibre intakes which  meet the recommended intake levels and this topic warrants further discussion.

@AfNutr has not received any financial or other incentives by inviting FAB flour as a guest moderator and their participation is on a solely voluntary basis. 

The questions for this month’s chat are below. Please use #Fibre2020 and start your answers with A1, A2, A3 etc

Q1: We are still well below the daily recommendation of 30g fibre – how can we increase our daily fibre intake?

Q2: Fibre providing foods are often not top of the list of children’s preferences. How can we increase fibre content in children’s diets?

Q3: What potential impact could the popularity of low carb and gluten-free diets have on fibre intakes?

Q4: What are the common misconceptions about fibre? How do the public perceive fibre?

Q5: There has been a rise in using inulin as a functional ingredient in foods, what’s all the fuss about inulin?

Q6: Are there any negative affects of high fibre intakes?

Our collaboration with FAB flour is based purely on the fact that we both have an appreciation that fibre intakes remain low in the UK population and that topic warrants further discussion. @AfNutr has not received any financial or other incentives by inviting FAB flour as a guest moderator and their participation is done so on a solely voluntary basis. 

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