Fiber - Diet and Nutrition

Fiber

Fiber foods provide the other major form of complex carbohydrates in the human diet–cellulose–the primary constituent of all plant material. Cellulose is composed of glucose molecules which humans cannot digest. However, though cellulose cannot be digested, its importance–along with bran and other fibers–lies in aiding digestion and preventing several disorders of the gastrointestinal tract. Fiber also adds bulk to the feces, thereby preventing constipation and related disorders such as hemorrhoids. It is now thought that fiber lowers the risk of appendicitis, and cancer of the colon and rectum, by decreasing the time it takes for waste material and bacteria to pass through the gastrointestinal tract. Nutritionists recommend that people consume 20–30 grams of fiber daily. The best sources of fiber include vegetables, whole grains, fruit, legumes, bread, uncooked oats, pumpkin seeds, and psyllium seeds.