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Dietary Fibre

Policy Position

Definition

FDF believes that any definition of dietary fibre should not solely be restricted to non starch polysaccharide (plant cell wall) fibres. It should also include synthetic carbohydrate polymers and those extracted from raw food material by physical, enzymatic or chemical means.

There currently is no sound scientific basis demonstrating that ‘intrinsic’ fibre consisting of plant cell wall material has different effects from ‘added’ fibre in foods. Supporting only a whole-food definition of fibre will stifle innovation, negatively impact consumer health and be an anti-harmonising move globally.

Methodology

FDF believes that the methods of the Association of Analytical Chemists International (AOAC) for determining fibre content are more reliable and reproducible compared to Englyst (NSP) methods. AOAC methods are widely accepted globally for general labelling of nutrient content in foods as well as for nutrition and health claims. They are the most studied and validated methods available for the quantification of food components and have has passed the rigour of scientific substantiation to achieve the status of reference methods.

NSP methods do not accurately quantify total dietary fibre as only NSP alone is measured. This gives lower fibre estimate for total dietary fibre in foods containing resistant starch, resistant oligosaccharides and lignin. In addition, NSP methods have not undergone the rigour of scientific substantiation to achieve the status of reference methods, nor do they accurately quantify many fibres that have beneficial physiological effects.

On 7 October 2009, the AOAC Methods Committee on Food Nutrition adopted the method ‘Determination of Total Dietary Fibre (CODEX Definition) by Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study’, (otherwise known as the McCleary 2007 method). FDF supports this methodology, alongside the other current AOAC methods, as it enables measurement of total dietary fibre, including resistant starch, non-digestible oligosaccharides and available carbohydrates.