Most consumers know that they need to eat more fiber, but only 5% of U.S. citizens meet adequate intake levels. A new position paper, “Health Implications of Dietary Fiber,” published in November 2015 by the Academy of Nutrition and Dietetics, provides important insights on this topic. Manufacturers of yogurt and functional dairy beverages can use this update to fine-tune their product development and marketing efforts.
The paper explains the various types of fibers. “Dietary fibers” have been defined by the Institute of Medicine as “nondigestible carbohydrates and lignin that are intrinsic and intact in plants.” In contrast, the organization defines “functional fibers” as “isolated nondigestible carbohydrates that have beneficial physiological effects in humans.” Adding both kinds gives dairy products a health boost.