How much of the Swiss population's dietary fibre needs are provided by ultra-processed foods?
Dietary fibres are an important part of our diet. We should consume 30 grams of it daily, which is probably just about reached in daily nutrition. However, it is not only the amount of dietary fibre consumed that is important, but also its sources. These should mainly consist of foods that are nutritionally valuable, regardless of their fibre content. Because dietary fibres have a promotional effect, they are increasingly added to highly processed foods. Their consumption is often accompanied by an increased intake of added sugars, hydrogenated fats, flavorings and preservatives, which is associated with an increased risk of diabetes and obesity. The aim of this project is to investigate dietary fibre intakes in the Swiss population using data from the national dietary survey menuCH. Of particular interest is the question of the importance of highly processed products in meeting dietary fibre needs and how people with high coverage differ from people whose fibre intake comes from minimally processed or unprocessed products.
- University Hospital Basel, Grant Clinical Pharmacy
- Department of Diabetes, Endocrinology, Nutritional Medicine and Metabolism, Inselspital, Bern University Hospital and University of Bern
- Bern University for Applied Sciences, school of health professions
- Fernfachhochschule Switzerland
- Prof. Dr. med. Zeno Stanga
- Prof. Dr. med. David Fäh, Berner Fachhochschule, Departement Gesundheit, Fachbereich Ernährung und Diätetik, Bern