New study reveals significant public health benefits of fibre fortification in China

A new study conducted by researchers from Tate & Lyle PLC, a world leader in ingredient solutions for healthier food and beverages, and Creme Global LTD, a specialist data analytics company, reveals the substantial public health benefits that could be achieved when increasing the fibre content of food products commonly consumed by the Chinese population. Getting the right amount of fibre in the diet is highly beneficial for wider health and wellbeing, including immunity, skin, brain and gut health.

The study, the first-of-its-kind in China, has been published in BMJ Open, a peer-reviewed open access medical journal. It demonstrates that fortifying foods and drinks like flavoured dairy and non-dairy products, bread, and fermented sauces and pastes, notably improves the fibre intake among both adults and children, significantly reducing the risk of type 2 diabetes and cardiovascular disease (CVD).

The study’s main finding is that fortifying commonly consumed foods with fibre could help 48% more adults and 54% more children to reach the recommended daily fibre intake, meaning that 10% of adults and 22% of children in China would consume the recommended amount of fibre each day. The Chinese Nutrition Society recommends that adults consume 25g-30g of fibre per day [1]. A widely used recommendation for children is their age in years plus 5g of fibre per day, so, for instance, a three-year-old should consume at least 8g of fibre each day [2].

Dr. Davide Risso, Head of Nutrition Research at Tate & Lyle and a co-author of the modelling study, commented: “A 48% increase in adults and 54% increase in children reaching the recommended daily fibre intake is significant when you consider that intake rates have been climbing very slowly in many countries. Fibre fortification, which many food and drink companies are already actively pursuing, and which requires minimal consumer behaviour change, presents a significant public health opportunity in China, complementing existing health interventions.”

Researchers utilised a simulation-based approach, leveraging data from the China Health and Nutrition Survey [3]. They identified 296 commercially manufactured foods and beverages eligible for fibre fortification [4] and modelled the potential health outcomes of increased fibre consumption.

This is the very first study to model the public health benefits of fibre fortification in China, providing compelling evidence for the potential health gains. The researchers encourage more food and beverage producers to consider fibre fortification as a viable strategy to enhance public health, reduce the burden of chronic diseases, and meet growing consumer interest in fibre-fortified food and drinks.

Sandrine Pigat, Head of Food & Nutrition at Creme Global, commented: “By leveraging datasets on dietary intakes, Creme Global’s mathematical models and health outcome-based algorithms, we can assess the impact of fibre fortification scenarios and subsequently the impact on health in the Chinese population. This study shows the power of bringing various data sources together and modelling health impacts on a national level, informing future public health decisions and their impact.”