Dietary fibre consensus from the International Carbohydrate Quality Consortium (ICQC)

Research output: Contribution to journalJournal articleResearchpeer-review


  • Livia S A Augustin
  • Anne Marie Aas
  • Arne Astrup
  • Fiona S Atkinson
  • Sara Baer-Sinnott
  • Alan W Barclay
  • Jennie C Brand-Miller
  • Furio Brighenti
  • Monica Bullo
  • Anette E Buyken
  • Antonio Ceriello
  • Peter R Ellis
  • Marie-Ann Ha
  • Jeyakumar C Henry
  • Cyril W C Kendall
  • Carlo La Vecchia
  • Simin Liu
  • Geoffrey Livesey
  • Andrea Poli
  • Jordi Salas-Salvadó
  • And 9 others
  • Gabriele Riccardi
  • Ulf Riserus
  • Salwa W Rizkalla
  • John L Sievenpiper
  • Antonia Trichopoulou
  • Katy Usic
  • Thomas M S Wolever
  • Walter C Willett
  • David J A Jenkins

Dietary fibre is a generic term describing non-absorbed plant carbohydrates and small amounts of associated non-carbohydrate components. The main contributors of fibre to the diet are the cell walls of plant tissues, which are supramolecular polymer networks containing variable proportions of cellulose, hemicelluloses, pectic substances, and non-carbohydrate components, such as lignin. Other contributors of fibre are the intracellular storage oligosaccharides, such as fructans. A distinction needs to be made between intrinsic sources of dietary fibre and purified forms of fibre, given that the three-dimensional matrix of the plant cell wall confers benefits beyond fibre isolates. Movement through the digestive tract modifies the cell wall structure and may affect the interactions with the colonic microbes (e.g., small intestinally non-absorbed carbohydrates are broken down by bacteria to short-chain fatty acids, absorbed by colonocytes). These aspects, combined with the fibre associated components (e.g., micronutrients, polyphenols, phytosterols, and phytoestrogens), may contribute to the health outcomes seen with the consumption of dietary fibre. Therefore, where possible, processing should minimise the degradation of the plant cell wall structures to preserve some of its benefits. Food labelling should include dietary fibre values and distinguish between intrinsic and added fibre. Labelling may also help achieve the recommended intake of 14 g/1000 kcal/day.

Original languageEnglish
Article number2553
Issue number9
Number of pages11
Publication statusPublished - 2020

Bibliographical note

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

    Research areas

  • Carbohydrate quality, Consensus, Dietary fibre, ICQC, Labelling

Number of downloads are based on statistics from Google Scholar and

No data available

ID: 270414892