The phenomenal success of low-carb products in 2003 left little doubt among food companies that the low-carb era may be here for a while. Fiber, in both soluble and insoluble formats, long has been a darling of the health community, but with its carbohydrate association, will it now receive "unfavorable" status? Can consumers reduce their carbs and still get their fiber, too?
The push for fiber consumption is rooted in scientific evidence that clearly has defined its health benefits. Established advantages include reducing cholesterol, regulating blood glucose levels, reducing the incidence of diverticulitis and maintaining peristalsis (gut muscle movement) to reduce constipation. Evidence supporting the role of bioactive (or functional) fibers in gut health, blood glucose and insulin management and, more recently, in calcium absorption increases the rationale behind fiber promotion.