Eimear Gallagher

Jun 20, 2024 | ifst.onlinelibrary.wiley.com | Shivani Pathania |Eimear Gallagher |Jesus Frias |Ciara McDonagh

Introduction Increased intake of dietary fibre is associated with a lower risk of several non-communicable diseases when regularly consumed as part of a balanced diet. Globally, however, the majority of adults are not meeting the 25–35 g day−1 recommendation for dietary fibre intake. The sensory characteristics of high-fibre foods, in particular appearance and texture, are often noted as a key barrier to consumption, due to their dense and coarse texture and dark colour.