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DIETARY FIBRE

Dietary fibre refers to that fraction of the edible part of plants or their extracts, or synthetic analogues that is resistant to digestion and absorption in the small intestine, usually with complete or partial fermentation in the large intestine; and that promote one or more of the following beneficial physiological effects – laxation, reduction in blood cholesterol or modulation of blood glucose.¹

The average amount of dietary fibre consumed by Aboriginal and Torres Strait Islander people per day was 18 grams and the mean contribution to energy intake from dietary fibre was 1.8%.

The leading food group that contributed to the intake of dietary fibre was Cereals and cereal products (31%) with Regular breads, and bread rolls (plain/unfilled/untopped varieties) (17%) being the main contributor. Other food groups that contributed to the intake of dietary fibre were: Vegetable products and dishes (19%), Cereals based products and dishes (16%) and Fruit products and dishes (14%) (see Table 10.13).

Was there a difference by remoteness?

Aboriginal and Torres Strait Islander people in non-remote areas consumed more dietary fibre per day than those in remote areas (18 grams and 16 grams respectively) (see (see Table 1.1 and Table 1.3).

How did this compare with non-Indigenous people?

Aboriginal and Torres Strait Islander people, on average, consumed less dietary fibre per day than non-Indigenous people (18 grams compared with 22 grams). Consequently, the average contribution to energy intake from dietary fibre was less for Aboriginal and Torres Strait Islander people (1.8%) than for non-Indigenous people (2.2%) (see Table 2.1 and Table 2.3).

ENDNOTES

1. Food Standards Australia New Zealand 2012, <http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/nuttab/Documents/REVISED%20Complete%20Explanatory%20Notes%20with%20Attachments%20may%202011.pdf>, Last accessed 02/02/2015.