All fibers fit — including isolated and synthesized/modified fibers. That’s the conclusion of the Institute of Medicine, the Academy of Nutrition and Dietetics and the World Health Organization/Food and Agricultural Organization of the United States (CODEX).
Dietitians usually suggest fibers found naturally in food (intrinsic fibers) as the top-priority source of fiber, but they also understand the importance of added fibers, according to a survey of 150 registered dietitians recently commissioned by Kellogg’s.