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... both groups increased fibre and cut back on saturated fats ... the study found that a diet of plant-based fat and protein such as soy, fibre, and nuts did better at lowering levels of ldl than a diet low in saturated fats such as low fat dairy

... the researchers, led by dr david jenkins from the university of toronto, canada, reported that the use of the dietary portfolio of cholesterol lowering foods – which included foods such as plant sterols, soy protein, viscous fibres, and nuts – resulted in greater ldl-cholesterol lowering during the six month follow up, when compared with the low saturated fat diet – which emphasized high fibre and whole grains but lacked cholesterol lowering components

... the most common was gluten and wheat free claims or related to fibre and/or wholegrain content ... however, choice said: “the problem with nutrition claims is that they don’t tell the whole story — products claiming no added sugar can still be high in sugar, for example, and on the flip side, products that are low fat or contain more than average fibre may be claim free

... high-fibre, low-cost and tasty: what's not to like? researchers from the national technical university of athens report that enzyme-modified bran could retard the staling of bakery products by up to 60 per cent ... “the developed procedure and results can be utilized by the bakery industry to make high fibre and low cost bakery products with improved sensorial characteristics that are appealing to the consumers

... the study, published in the journal of agricultural and food chemistry, explored the potential for using soluble dietary fibre from agro-wastes such as okara (soybean solid waste), oil palm trunk, and oil palm frond (leaf and foliage) for the nano-encapsulation of the probiotic lactobacillus acidophilus

... ” financial support for the project was provided by the scottish funding council (sfc), fibre photonics ltd and westchem, a joint research school formed by the universities of strathclyde and glasgow

... the study, published in food chemistry, compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) fibre, and dried at high temperature ... the researchers reported that if spaghetti is dried at high temperature, it can be prepared with 10 per cent substitution of semolina with minimal impact on sensory and technological properties – while providing higher antioxidant activity, total dietary fibre, and no affect on starch hydrolysis ... however, most of the vitamins, minerals, fibre and antioxidants of wheat are found in the bran while the germ is rich in phytosterols, tocopherols, b group vitamins and oil,” said the researchers, led by dr mike sissons from the department of industry and investment at tamworth agricultural institute, australia ... fibre benefits sissons and his colleagues explained that insoluble fibres “are important in human health and disease prevention and can be incorporated into food ... ” however, they noted that high fibre pasta, prepared with bran, is typically inferior quality compared to durum pasta: “it has frequently been reported that the colour, cooking and sensory properties of whole-wheat or bran enriched pasta are inferior to pasta made from only semolina,” said sissons and his colleagues

... "younger children's eating habits are improving, with parents taking positive steps to give their kids a healthier diet with fewer sweets, fizzy drinks, chocolate, and also switching them to high-fibre cereals ... comparing this survey with the previous survey in 1997, younger children (age 4-10) appear to be switching to high-fibre breakfast cereals from non-high-fibre cereals, eating more fruit and vegetables, and less confectionery and soft drinks

... according to the study, the brown skin of an onion is high in non-soluble dietary fibre and has antioxidant capabilities ... “eating fibre reduces the risk of suffering from cardiovascular disease, gastrointestinal complaints, colon cancer, type-2 diabetes and obesity,” said researcher vanesa benitez ... ” there has been a trend in recent times for food companies to seek to include additional nutritional properties such as antioxidants, dietary fibre and prebiotics on their products

... “the heart foundation has seen the dramatic improvements that are possible to the foods we eat through its work with the tick program and participating food companies reducing the salt, saturated and trans fat and energy and increasing the amount of fibre, wholegrain, fruit and vegetable content