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Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)

Epidemiology and Biostatistics Unit, Istituto Nazionale Tumori-IRCCS-“Fondazione G. Pascale”, 80131 Napoli, Italy
Section of Nutrition and Dietetics, Division of Medicine, Department of Clinical Service, Oslo University Hospital, 0424 Oslo, Norway
Institute of Clinical Medicine, University of Oslo, 0318 Oslo, Norway
Department of Nutrition, Exercise and Sports (NEXS) Faculty of Science, University of Copenhagen, 2200 Copenhagen, Denmark
School of Life and Environmental Sciences, The University of Sydney, 2006 Sydney, Australia
Charles Perkins Centre, The University of Sydney, 2006 Sydney, Australia
Oldways, Boston, MA 02116, USA
Accredited Practising Dietitian, 2006 Sydney, Australia
Department of Food and Drug, University of Parma, 43120 Parma, Italy
Departament de Bioquímica i Biotecnologia, Unitat de Nutrició, Universitat Rovira i Virgili, 43201 Reus, Spain
Human Nutrition Unit, University Hospital of Sant Joan de Reus, Institut d’Investigació Sanitària Pere Virgili (IISPV), 43201 Reus, Spain
Centro de Investigación Biomédica en Red Fisiopatología de la Obesidad y la Nutrición (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
Institute of Nutrition, Consumption and Health, Faculty of Natural Sciences, Paderborn University, 33098 Paderborn, Germany
IRCCS MultiMedica, Diabetes Department, Sesto San Giovanni, 20099 Milan, Italy
Biopolymers Group, Departments of Biochemistry and Nutritional Sciences, Faculty of Life Sciences & Medicine, King’s College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
Spinney Nutrition, Shirwell, Barnstaple, Devon EX31 4JR, UK
Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore 637551, Singapore
Departments of Nutritional Science and Medicine, Faculty of Medicine, University of Toronto, Toronto, ON M5S 1A8, Canada
Clinical Nutrition and Risk Factor Modification Centre, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK S7N 5B5, Canada
Department of Clinical Sciences and Community Health, Università degli Studi di Milano, 201330 Milan, Italy
Department of Epidemiology and Medicine, Brown University, Providence, RI 02912, USA
Independent Nutrition Logic Ltd., 21 Bellrope Lane, Wymondham NR180QX, UK
Nutrition Foundation of Italy, Viale Tunisia 38, I-20124 Milan, Italy
Department of Clinical Medicine and Surgery, Federico II University, 80147 Naples, Italy
Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism, Uppsala University, 751 22 Uppsala, Sweden
Institute of Cardiometabolism and Nutrition, ICAN, Pitié Salpêtrière Hospital, F75013 Paris, France
Division of Endocrinology and Metabolism, Department of Medicine, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
Li Ka Shing Knowledge Institute, St. Michael’s Hospital, Toronto, ON M5C 2T2, Canada
Hellenic Health Foundation, Alexandroupoleos 23, 11527 Athens, Greece
Glycemic Index Foundation, 2037 Sydney, Australia
Departments of Nutrition and Epidemiology, Harvard T. H. Chan School of Public Health and Harvard Medical School, Boston, MA 02115, USA
Author to whom correspondence should be addressed.
Nutrients 2020, 12(9), 2553;
Received: 17 July 2020 / Revised: 18 August 2020 / Accepted: 19 August 2020 / Published: 24 August 2020
(This article belongs to the Special Issue Food Labeling: Analysis, Understanding, and Perception)
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. View Full-Text
Keywords: dietary fibre; labelling; carbohydrate quality; ICQC; consensus dietary fibre; labelling; carbohydrate quality; ICQC; consensus
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MDPI and ACS Style

Augustin, L.S.A.; Aas, A.-M.; Astrup, A.; Atkinson, F.S.; Baer-Sinnott, S.; Barclay, A.W.; Brand-Miller, J.C.; Brighenti, F.; Bullo, M.; Buyken, A.E.; Ceriello, A.; Ellis, P.R.; Ha, M.-A.; Henry, J.C.; Kendall, C.W.C.; La Vecchia, C.; Liu, S.; Livesey, G.; Poli, A.; Salas-Salvadó, J.; Riccardi, G.; Riserus, U.; Rizkalla, S.W.; Sievenpiper, J.L.; Trichopoulou, A.; Usic, K.; Wolever, T.M.S.; Willett, W.C.; Jenkins, D.J.A. Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC). Nutrients 2020, 12, 2553.

AMA Style

Augustin LSA, Aas A-M, Astrup A, Atkinson FS, Baer-Sinnott S, Barclay AW, Brand-Miller JC, Brighenti F, Bullo M, Buyken AE, Ceriello A, Ellis PR, Ha M-A, Henry JC, Kendall CWC, La Vecchia C, Liu S, Livesey G, Poli A, Salas-Salvadó J, Riccardi G, Riserus U, Rizkalla SW, Sievenpiper JL, Trichopoulou A, Usic K, Wolever TMS, Willett WC, Jenkins DJA. Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC). Nutrients. 2020; 12(9):2553.

Chicago/Turabian Style

Augustin, Livia S.A., Anne-Marie Aas, Arnie 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, Gabriele Riccardi, Ulf Riserus, Salwa W. Rizkalla, John L. Sievenpiper, Antonia Trichopoulou, Kathy Usic, Thomas M.S. Wolever, Walter C. Willett, and David J.A. Jenkins 2020. "Dietary Fibre Consensus from the International Carbohydrate Quality Consortium (ICQC)" Nutrients 12, no. 9: 2553.

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