Information From Your Health Care Provider

FIBER-ENHANCED DIET

PURPOSE

This diet is designed to emphasize foods rich in dietary fiber as a part of preventive and/or therapeutic nutrition. High-fiber diets may be used in the treatment of irritable bowel syndrome, uncomplicated diverticulosis, and constipation. They may also play a role in lowering chronic disease risk such as coronary artery disease, diabetes, and certain types of cancer.

DESCRIPTION

The high-fiber diet is based on the Food Guide Pyramid with an emphasis on fiber-rich foods such as fruits, legumes, vegetables, whole-grain breads, and high-fiber cereals. The Daily Reference Value for fiber is 25 gm (based on 2000 calorie-per-day diet). A maximum of 50 gm of fiber per day is suggested.

BASIC INFORMATION

Dietary fiber is the component found in many foods that cannot be digested by the enzymes in the intestinal tract. Adequate fluid intake is important when following a high-fiber diet due to the water binding capacity of fiber. Fiber should be increased in the diet slowly to avoid unpleasant side effects (gas, abdominal bloating, and cramps). Unprocessed wheat bran can increase fiber intake. Its intake should be increased slowly. It can be added to milk, cereal, yogurt, and other recipes and mixes. Dietary fiber can be divided into two separate categories: water-insoluble fiber and water-soluble fiber.

Water-Insoluble Fiber:

Water-insoluble components such as cellulose, hemicellulose, and lignin remain essentially unchanged during digestion. Foods containing water-insoluble fiber include the following: fruits, vegetables, cereals, and whole-grain products. Research suggests that insoluble fiber may be beneficial in the prevention and/or treatment of constipation and diverticular disease and may decrease the risk of colon cancer.

Water-Soluble Fiber:

Water-soluble fiber such as gum, pectin, and mucilages does dissolve in water and is found in oats, beans, barley, and some fruits and vegetables. Some studies show that this type of fiber may improve blood glucose and cholesterol levels and appetite regulation.

NUTRITIONAL ADEQUACY

The high-fiber diet is adequate in all nutrients. Some studies indicate that excessive consumption of some high-fiber foods may bind and decrease the absorption of the following minerals: calcium, copper, iron, magnesium, selenium, and zinc. However, it is believed that with a varied, well-balanced diet, mineral or nutrient imbalances are unlikely to happen in those consuming a high-fiber diet.

DIETARY FIBER CONTENT OF FOODS IN COMMONLY SERVED PORTIONS

FOOD GROUP	Less than 1 gm	1–1.9 gm	2–2.9 gm	3–3.9 gm	4–4.9 gm	5–5.9 gm	Over 6 gm
Breads 1 slice	bagel, white, French	whole-wheat flour tortilla	bran muffin	corn tortilla
Cereals 1 oz	Rice Krispies, Special K, Corn Flakes	oatmeal, Nutri-Grain, Cheerios	Wheaties, Shredded Wheat, Total	Cream of Wheat, Honey Bran, Malt-O-Meal	Bran Chex, 40% Bran Flakes, Raisin Bran	Corn Bran	All-Bran, Bran Buds, 100% Bran, Fiber 1
Pasta 1 cup		macaroni, spaghetti		whole-wheat spaghetti
Rice 1/2 cup	white	brown
Legumes 1/2 cup cooked				lentils	lima beans, dried peas		kidney beans, baked beans, navy beans
Vegetables (1/2 cup)	cucumber, lettuce (1 cup) onions, green pepper, mushrooms	asparagus, green beans, cabbage, cauliflower, potato (no skin), sweet potato, celery	broccoli, Brussels sprouts, carrots, corn, potato (with skin), spinach	peas
Fruits (1 medium unless stated)	grapes (20), watermelon (1 cup), plums (5)	apricots (3), pineapple (1/2 cup), peach with skin, grapefruit (1/2)	apple without skin, banana, orange	apple with skin, pear with skin, raspberries (1/2 cup)

SAMPLE MENU

Suggested Meal Plan	Suggested Foods and Beverages
BREAKFAST Fruit Juice Cereal Meat/Meat Substitute Bread with Margarine Milk/Beverage	Prune Juice (1/2 cup) All Bran Cereal (1/2 cup) Poached Egg (1) Slice Whole Grain Toast with Margarine/Jam (1 tsp each) 1% Milk (1 cup) and Coffee or Tea
DINNER—NOON OR EVENING MEAL Meat/Meat Substitute Potato/Potato Substitute Vegetable and/or Salad Bread with Margarine Dessert Beverage	Meat Loaf (3 oz) Baked Potato (1) Lima Beans (1/2 cup) Tossed Salad (1 cup) with Dressing (1 Tbsp) Slice Rye Bread with Margarine (1 tsp) Fig Cookies (4) Coffee or Tea
SUPPER—EVENING OR NOON MEAL Soup or Juice Meat/Meat Substitute Vegetable and/or Salad Bread with Margarine Dessert Milk/Beverage	Lentil Soup (1/2 cup) Baked Chicken (3 oz) Banana Squash (1/2 cup) Tossed Salad (1 cup) with Dressing (1 Tbsp) Slice Rye Bread with Margarine (1 tsp) Baked Apple (1) 1% Milk (1 cup) and Coffee or Tea

Nutrient Analysis