Eat fiber-rich foods now, not later!

There are a few different classifications of fiber, and their common characteristic is resistance to digestion in the human small intestine.   Eating fiber-rich foods is associated with a number of health benefits:

  • Fiber promotes weight maintenance by slowing gastric emptying; and adding volume to food, promoting satiety
  • Fiber helps to prevent diabetes by slowing entrance of glucose into the bloodstream, curbing glucose (and insulin) spikes after meals
  • Soluble fiber (a type of fiber abundant in oats and beans) has cholesterol-lowering effects.
  • Cardiovascular health – a pooled analysis of 10 prospective studies found that an increase of 10 grams of dietary fiber per day was associated with a 24% decrease in deaths from coronary heart disease.1
  • Digestive health – fiber adds bulk and acts as a stool softener, making bowel movements faster and easier, and preventing constipation and diverticular disease.
  • Fermentation of fiber and resistant starch by bacteria in the large intestine helps to prevent colorectal cancers 2

Fiber vs. fiber-rich foods: Fiber can be isolated and taken as a supplement or added to a processed food, but these are not the recommended ways to get your fiber.  Although fiber itself has beneficial properties, fiber-rich whole foods come packaged with disease-fighting phytochemicals.  There have been inconsistencies in the results of studies on fiber and colorectal cancer, probably because it appears to be high-fiber foods, not fiber alone that reduces risk. 3-8

The American Heart Association recommends consuming 25 grams of fiber each day –a nutritarian diet far exceeds that recommendation, providing about 60-80 grams of fiber each day, since the vast majority of my recommended food pyramid is made up of fiber-rich foods like vegetables, fruits, seeds and beans.  

A study relating dietary fiber intake to lifetime risk of cardiovascular disease was once presented at the American Heart Association’s Nutrition, Physical Activity, and Metabolism conference. Data from the 2003-2008 U.S. National Health and Nutrition Examination Surveys were analyzed. The researchers used a mathematical algorithm to predict lifetime risk for cardiovascular disease, based on diet, blood pressure, cholesterol, smoking, and history of diabetes.  All of the participants were free of cardiovascular disease at the start.  

The algorithm placed participants in groups of either high or low lifetime risk of cardiovascular disease.  Then they were arranged into four groups according to the ratio of their intake of dietary fiber to calories - dietary fiber only, no fiber supplements were included.  The lowest fiber intake was 0.1g/1000 calories, and the highest was on par with a nutritarian diet, 49.1g/1000 calories.

Individuals aged 20-39 in the highest quartile of fiber intake were almost twice as likely to be in the low risk category than those in the lowest quartile. Middle aged individuals in the highest quartile were about 50% more likely to be in the low risk category. Interestingly though, a similar association was not seen in 60-79 year olds.  The researchers theorized that many older adults with high fiber intake may have already developed significant risk for heart disease before they added more high-fiber foods to their diet.   They concluded that starting to increase fiber intake at a younger age helps to decrease the risk of cardiovascular disease later in life.9,10

It is important to eat healthfully your entire life to get maximum benefits, however once you have not eaten properly for the first 60 years, then to get the disease-protective benefits to dramatically reduce heart attack, stroke and cancer risk from a plant-based diet (vegan or flexitarian) later in life, it is not good enough to just be good, you have to be great.  In other words, a nutritarian diet with attention to the most nutritionally powerful and protective plant foods is necessary, not just the dietary mediocrity practiced by most vegans and vegetarians.

Eating to Live is a lifetime commitment – just like it takes years for heart disease to develop, it takes years to build up protection against heart disease.  No matter what your age, you can benefit from improving your diet – but the point is, the time to start is right now and the place to start is with a nutritarian diet that pays attention to the disease-fighting nutrients in foods. Once you are past middle age, the way to start is not with some wishy-washy low fat, high fiber diet.  That is not good enough, you have to do better than that and pay attention to the micronutrient-richness of your meals and achieve comprehensive nutritional adequacy, which is the core of my message.  



1. Pereira MA, O'Reilly E, Augustsson K, et al: Dietary fiber and risk of coronary heart disease: a pooled analysis of cohort studies. Arch Intern Med 2004, 164:370-376.

2. O'Keefe SJ, Ou J, Aufreiter S, et al: Products of the colonic microbiota mediate the effects of diet on colon cancer risk. J Nutr 2009, 139:2044-2048.

3. Singh PN, Fraser GE: Dietary risk factors for colon cancer in a low-risk population. Am J Epidemiol 1998, 148:761-774.

4. Uchida K, Kono S, Yin G, et al: Dietary fiber, source foods and colorectal cancer risk: the Fukuoka Colorectal Cancer Study. Scand J Gastroenterol 2010, 45:1223-1231.

5. Park Y, Hunter DJ, Spiegelman D, et al: Dietary fiber intake and risk of colorectal cancer: a pooled analysis of prospective cohort studies. JAMA : the journal of the American Medical Association 2005, 294:2849-2857.

6. Michels KB, Fuchs CS, Giovannucci E, et al: Fiber intake and incidence of colorectal cancer among 76,947 women and 47,279 men. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 2005, 14:842-849.

7. Terry P, Giovannucci E, Michels KB, et al: Fruit, vegetables, dietary fiber, and risk of colorectal cancer. J Natl Cancer Inst 2001, 93:525-533.

8. Wakai K, Date C, Fukui M, et al: Dietary fiber and risk of colorectal cancer in the Japan collaborative cohort study. Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 2007, 16:668-675.

9. Northwestern University (2011, March 23). Load up on fiber now, avoid heart disease later. . In ScienceDaily; 2011.

10. Ning H, Van Horn L, Shay CM, et al: Dietary Fiber Intake and Long Term Cardiovascular Risk: Findings from the National Health and Nutrition Examination Surveys (NHANES) 2003-2008. In American Heart Association: Nutrition, Physical Activity, and Metabolism 2011.


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Comments (11) Read through and enter the discussion with the form at the end
wendy (healthy girl's ktichen) - April 6, 2011 10:36 AM

I love fiber! But not the fake kind, the real kind from plants and beans (the fake, isolated kind gives me the worst smelling gas). I have found that if I just focus on eating high fiber every day at every meal, instead of what I can't or don't want to eat, then I lose weight effortlessly and feel great.

Geoffrey Levens - April 6, 2011 3:09 PM

Heck, I don't even worry about fiber at all. I just eat according to Dr Fuhrman's diet and according to the nutritional data program I use (based on USDA data base) I get over 70 grams of fiber a day!

Beverly Rotter - April 6, 2011 4:20 PM

I have ulcers for many years. How can I really cure it.

StephenMarkTurner - April 6, 2011 4:38 PM

I think it makes sense to calculate these values for one's own diet now and then, but I certainly would not do these calcs on a regular basis.

Takes too much time away from shoveling back oranges, and sprouted bread, and garbanzos, and nuts/seeds, and spinach, and arugula, and onions and tomatoes. And that's just today's brekkie and lunch, and I still have got a blender full of smoothie and a few bowls of veggie soup to go.


MIke Rubinom - April 6, 2011 4:59 PM

Im with Geof, I just eat ETL and figure the fiber will take care of itself.

Denise D'Agostino - April 6, 2011 8:23 PM

The nutritarian diet is truly extraordinary. What I hate is always having to make excuses for the way I eat. "Oh dairy makes me feel sick" or "gluten gives me a headache". I don't have 3 eyes people! I just am happier this way. Any tips on handling social awkwardness when it comes to food and/or avoiding sounding preachy? :)

Sara - April 7, 2011 3:42 PM

Denise- There is always the old standby " the doctor told me to do this".

MIke Rubino - April 7, 2011 7:38 PM

Denise,You dont have to give any excuses, take a bolder approach. Make up stock one line retorts , smile as you say them, and then ignore the foks as most are just plain ignorant of good eating habits. Im 64 and cycle frequently, when someone gives me a hard time about what I eat and my weight[ losing too much] I tell them that Im planning on doing the Tour De France next summer and Ill never get thru the Pyrennees let alone the Alps at this weight. Most have no idea what Im talking about and just give me a blank stare. Which is fine with me.

A show stopper for me has been to ask , "Do you know the nickname of my artery thats 50% clogged ? Its called the widow maker and I dont plan on making my wife one for a long time."

Sandra Holbrook - April 7, 2011 7:42 PM

Denise, You definiteley do not need to make excuses for how you eat. You should feel good about how you eat. My response would be "I enjoy eating healthy" if the conversation goes further you can talk about the ways it makes you feel good making it a positive interaction instead of making it a negative one.

Eileen - April 11, 2011 10:20 AM

To Denise,
My approach is and has been to simply be honest. When asked about how and why I eat the way I do, I simply say "because it's good for the body and makes me feel and look great". The proof is in the way I look and my fitness level. I can run 6 miles a day or climb a 150 flights of stairs without feeling like I am going to have a heart attack. I always sweat like I'm sitting in a sauna because my circulatory system is cleaner than it's ever been and the foods I eat keep me hydrated and full of stamina.

For those that I encounter who say I'm crazy because I don't eat any animal products, I tell them you are what you eat and I would rather be a big pile of colorful, sweet, and crisp fruits and veges than a big, fat, unhappy, growth hormone, antibiotic filled cow or chicken anyday. :-)

It's at that point that I refer them to this website and the Eat To Live book.

Peter - November 7, 2011 6:48 AM

Mark Sisson claims in his article titled "Why Grains Are Unhealthy", that according to a separate article titled "Scientists Learn More About How Roughage Keeps You 'Regular'", that dietary fiber actually ruptures the cells of the intestines and causes them to produce mucus. The article says it's a good thing, but Mark Sisson who is a paleolithic expert says that it is because of that, that dietary fiber is only needed in small amounts. Can you please take a look and see. All these conflicting studies are really starting to stress me out.

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