Fibre

On request from the European Commission, the European Food Safety Authority has provided guidance on intakes of fats, carbohydrates, fibre and water considering the new evidence. These dietary reference values establish optimum intakes of nutrients in a balanced diet which when part of an overall healthy lifestyle, contribute to good health.

Potatoes are a very common food in the diets of most Europeans, but perhaps sometimes the nutrition contribution of this staple crop is overlooked. To start with, there are considerable nutritional differences between potato dishes depending on how they are cooked, and this may have an impact on how potatoes as a food are perceived by consumers. What makes potatoes special is that they combine the characteristics of starchy foods with those of vegetables.

Wholegrain foods are important sources of nutrients and phyto-protective substances, which are in short supply in the diet of people across Europe. Increasing the variety and availability of good-tasting, wholegrain foods and encouraging individuals to increase their consumption levels could have important public health benefits.

Although dietary fibre is not a ‘nutrient’, it is nevertheless an important component of our diets. The fact that it passes through the body without being absorbed is the main reason why fibre is so important.

Wholegrain cereals such as brown rice, wholegrain wheat, whole oats and rye, not only taste great - they also offer potential health benefits including reduced risk of heart disease and certain cancers.