Closing the UK Fibre Gap: a new report from the British Nutrition Foundation
Published today, the report Dietary Fibre in 2026: An Update on Barriers and Opportunities to Fill the UK Fibre Gap, synthesises current evidence fibre and health, consumer behaviour, product innovation and food system change to help inform reformulation, renovation and communication.
It provides an evidence-based assessment of the factors contributing to low fibre intake in the UK, alongside practical considerations for improving population intake through changes in the food environment.
Download the Key Findings Summary, with the main insights from the report
Background
Dietary fibre is a collection of non-digestible components of plant-based foods with well-established physiological effects, including impacts on gastrointestinal function, glycaemic control and blood lipid profiles.
Evidence indicates that higher fibre diets are associated with reduced risk of cardiometabolic disease and colorectal cancer.
Current UK dietary recommendations advise an intake of 30g per day for adults, yet population intake remains substantially below this level:
- Approximately 4% of adults meet the recommendation
- Intakes are similarly low across children and adolescents
Determinants of low fibre intake
The report highlights that there are many factors that contribute to low fibre intake, including.
- Sensory characteristics (e.g. taste, texture, appearance)
- Limited awareness and understanding of fibre recommendations
- Practical constraints, including cost, convenience and preparation skills
- Established dietary habits and patterns
- Concerns related to gastrointestinal tolerance
Alongside this, higher-fibre choices are often not accessible, attractive or affordable in the current food environment.
Food system context
Analysis of UK dietary data indicates that foods contributing most to fibre intake are not necessarily those highest in fibre, but are often lower fibre staple foods that are consumed in large quantities (e.g. bread and cereal products).
This has important implications for interventions to increase fibre intakes, suggesting that modest improvements to the fibre content of commonly consumed foods may have a measurable impact at population level. However, this should be alongside efforts to increase intakes of foods that are naturally high in fibre, such as wholegrains, beans, vegetables, fruit, nuts and seeds.
An analysis of foods and drinks available from the out-of-home sector by the Foundation found that the majority of menu items classified as low in fibre and relatively few qualifying as high in fibre. The out-home-sector could play a key role in make in higher fibre options more accessible.
Implications for practice
The report identifies several priority areas for action:
- Reformulation of staple foods, including gradual (“health by stealth”) increases in fibre content
- Product development and innovation, incorporating wholegrains, pulses and functional fibres
- Modification of food environments, including availability, placement and default options
- Clearer communication strategies, supported by consistent labelling and messaging
- Cross-sector collaboration, spanning agriculture, manufacturing, retail and foodservice
These approaches recognise that behaviour change is unlikely to be achieved through information provision alone, and instead requires coordinated changes across the food system.
Conclusion
Low dietary fibre intake in the UK represents a persistent public health challenge. Addressing this will require integrated action to improve both the supply of and demand for higher-fibre foods.
This report provides a key reference to support evidence-informed decision-making across policy, industry and practice.
Download the report for analysis, supporting evidence and sector-specific recommendations.
Download the Key Findings Summary, which highlights the main insights from the report.
About the British Nutrition Foundation
Connecting people, food and science for better nutrition and healthier lives
The British Nutrition Foundation is a charity that strives to prevent diet-related illness and promote health and wellbeing through evidence-based nutrition science. It provides a bridge between nutrition science, government, industry, healthcare, education and people, and is a conduit to a healthier, more sustainable food environment for all.
The British Nutrition Foundation’s team is made up of highly qualified and experienced nutrition scientists and educators who work to disseminate evidence-based peer reviewed research findings which: support industry strategy and healthy, sustainable product innovation; inform government policy and regulations; and help people build their knowledge, skills and confidence in making positive, food and lifestyle choices to help prevent illness and disease and promote health and wellbeing.
We safeguard our independence through robust governance, with an independent Board supported by an Advisory Committee and a Scientific Committee, both of which draw upon a broad range of experts from academia, government, industry, and public life. Our governance is weighted towards the scientific community, universities, and research institutes, and those from education, finance, media, communications, and HR backgrounds.
Funding for the British Nutrition Foundation is from membership subscriptions; donations; project grants from food producers and manufacturers, retailers and food service companies; conferences; publications, training, trusts, and foundations. The British Nutrition Foundation is not a lobbying organisation, nor does it endorse any products or engage in food advertising campaigns.
More details about the British Nutrition Foundation’s work, funding and governance can be found here.
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Article by British Nutrition Foundation