RMIT University. “Scientists call for targeted fiber diets to boost health.” ScienceDaily. ScienceDaily, 19 March 2025. www.sciencedaily.com/releases/2025/03/250319143417.htm

A new study by RMIT University food scientists proposes a groundbreaking way to classify dietary fiber—moving beyond the outdated “soluble” vs. “insoluble” labels. Instead, researchers suggest evaluating fiber based on five key properties: structure, water-holding capacity, charge, matrix, and fermentation rate. This bottom-up approach can help guide tailored dietary and clinical decisions by linking specific fiber types to targeted health outcomes like gut health, glucose regulation, and cholesterol management. The study also highlights the urgent global fiber intake gap and emphasizes the need for more nuanced consumer guidance.

Explore how this science could reshape nutrition advice and food innovation on the ScienceDaily page.