Experts Seek to Recognize Dietary Fiber as an “Essential” Nutrient for the First Time in 50 Years

A group of international nutrition experts representing the University of Otago (New Zealand) is calling for a revision of global views on the role of diet and for the official recognition of dietary fiber as an essential nutrient.

If adopted, this would mark the first addition of a new “essential” nutrient in more than 50 years. Until now, this category has included only vitamins, minerals, and certain amino acids that the human body cannot synthesize but that are vital for health.

The authors of the paper, published in Nature Food, argue that the body of evidence accumulated over recent decades on the physiology, chemical composition, and metabolic effects of dietary fiber supports the claim that fiber meets the criteria typically applied to essential nutrients. In particular, fiber is not produced by the body, its absence has negative health effects, and higher intake is closely associated with improvements in key health indicators.

Researchers emphasize that increased fiber consumption is linked to lower body weight, cholesterol levels, blood sugar, and blood pressure, as well as to a reduced long-term risk of cardiovascular disease, type 2 diabetes, and colorectal cancer. People with higher fiber intake also show a lower risk of premature death.

A key role in these benefits is played by the gut microbiota: most beneficial bacteria feed on dietary fiber, and their metabolites help strengthen immunity and protect the intestinal lining. This interaction is one of the main arguments in favor of recognizing fiber as a full-fledged nutrient.

Experts note that including dietary fiber in international guidelines as an “essential” component of nutrition would have far-reaching societal effects. It would encourage a stronger emphasis on whole plant-based foods—such as whole grains, legumes, vegetables, and fruits—in dietary recommendations, education, and food labeling, and could also prompt the reformulation of industrial food products to increase their fiber content.