The FDA has recognized that the approved ingredients offer several advantageous physiological effects, such as reducing blood glucose and cholesterol levels, lowering blood pressure, enhancing bowel movement frequency, improving mineral absorption in the intestines, and decreasing energy intake by promoting a sense of fullness. In addition to eight newly approved ingredients, the FDA has previously endorsed seven others, including cellulose, guar gum, and psyllium husk. Research indicates that dietary fiber can deliver a range of health benefits, including regulating blood glucose levels and potentially preventing conditions like Type 2 diabetes, colon cancer, and heart disease. Despite these benefits, most consumers fail to meet the recommended daily intake of 28 grams, averaging only about 15 grams per day.
Ingredient manufacturers welcomed the FDA’s decision as it validates many of their branded products. For instance, inulin and inulin-type fructans, often derived from chicory root, can be found in items like General Mill’s Fiber One. According to Food Business News, brands such as Frutafit and Frutalose from Sensus America, Oliggo-Fiber from Cargill, and Orafti from Beneo also feature these ingredients. Fiber is increasingly being incorporated into various foods, including Activia yogurt and Fiber One ice cream, and is even appearing in beverages as consumers seek healthier options. Consequently, many consumers may perceive these items as healthier due to their fiber content. The Associated Press notes that a Fiber One brownie has 5 grams of fiber and 90 calories, while a small bag of Smart Sweets gummy bears contains 90 calories and an impressive 28 grams of fiber.
However, the Center for Science in the Public Interest warns that the addition of dietary fiber can mislead consumers regarding what constitutes genuinely healthy food choices. Bonnie Liebman, the director of nutrition for the group, expressed concern that this might lead consumers to opt for a fiber-enhanced brownie over a fresh peach, with the added fiber potentially not providing the expected health benefits. Moreover, manufacturers should clarify the type of fiber used in their products and its health impacts compared to natural fiber found in whole grains, fruits, and vegetables, which are recommended by nutritionists. They must also avoid marketing indulgent products as healthier simply due to added fiber content, as no company desires to face lawsuits for false labeling claims.
As the FDA continues to approve more types of dietary fiber, it is likely that additional products will emerge with fiber claims. Nevertheless, consumers may still prefer that the taste and texture of their favorite foods remain unchanged, presenting manufacturers with the challenge of creating new fiber-enriched products that do not compromise on flavor. Furthermore, ingredients like calcium citrate may play a role in managing issues such as constipation, further emphasizing the need for clear communication about the health benefits associated with dietary fibers and their interactions in foods.