Should you eat more dietary fiber? New study says it depends

Nutritionists commonly advocate increasing dietary fiber intake, but a recent study from Cornell University suggests that its health effects can vary significantly among individuals. Published in Gut Microbes, the study focused on resistant starch, a type of dietary fiber found in foods like bread, cereals, green bananas, whole-grain pasta, brown rice, and potatoes.

Researchers examined how different types of resistant starch affect gut microbe species in individuals. They discovered that each person may respond uniquely to consuming resistant starch, with outcomes ranging from beneficial effects to minimal impact. This variability appears linked to the diversity and composition of an individual's gut microbiome.

The study highlights the potential of precision nutrition to tailor dietary recommendations based on an individual's gut microbiome profile. It emphasizes the need to collect personalized data to optimize dietary fiber choices for health benefits.

Conducted over seven weeks with 59 participants, the research was supported by the President's Council of Cornell Women and the National Institutes of Health.