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New estimates of fibre in the diet in Britain.

Intakes of dietary fibre or its components have been (inversely) related to the prevalence of several diseases of the intestinal tract, including cancer, and to ischaemic heart disease, obesity, and diabetes. Recent reports on diet and health have accepted that benefit is likely to accrue from an increased intake of dietary fibre, particularly cereal fibre. Only the most recent of these reports has attempted to quantify the amount needed: it recommends that the average intake in Britain should rise from 20 g to 30 g/person/day, with a rise to at least 25 g by 1990.1 The estimate of the current intake2 was based on household food consumption statistics recorded in 1976 by the Ministry ofAgriculture, Fish-eries, and Food's National Food Survey and used dietary fibre measurements from McCance and Widdowson's The Composition of Foods.' The component fractions of fibre were mainly those of Southgate et al.4 These analyses had been carried out between 1969 and 1976, however, and starch was removed by digestion with takadiastase, which was likely to have been contaminated with enzymes also capable of digesting part of the cellulose and hemicelluloses. As consumption of brown and wholemeal bread, which contains more fibre, has also increased substantially in Britain since 1976, there is a clear need for new and accurate information on the amounts of dietary fibre in foods and of its constituent fractions.