Eating more fibre linked to reduced risk of non-communicable diseases and death, review finds

People consuming high levels of dietary fibre and whole grains have lower risk of all cause and cardiovascular mortality and incidence of common non-communicable diseases, including coronary heart disease and type 2 diabetes, than those eating less fibre, a series of systematic reviews and meta-analyses had found.


The World Health Organization commissioned the new study, which was funded by several non-profit research organisations, to provide information on the association between dietary intake and health outcomes as part of updating global recommendations.