According to information on the FDA website, under current regulations, “fibers in foods could be labeled as dietary fiber without necessarily providing physiological effects that are beneficial to human health.” Naturally occurring fibers, such as those found in fruits, vegetables, and whole grains, have been confirmed to offer physiological benefits, making accurate labeling of products containing these ingredients straightforward. Furthermore, seven non-digestible carbohydrates—beta-glucan soluble fiber, psyllium husk, cellulose, guar gum, pectin, locust bean gum, and hydroxypropylmethylcellulose—currently meet the existing dietary fiber criteria. The FDA is considering expanding this definition by including 26 additional types of fiber, such as gum acacia, bamboo fiber, pea fiber, soluble corn fiber, soy fiber, and xanthan gum. This change would allow more products to make dietary fiber claims.
According to FoodNavigator, ADM has raised concerns with the FDA, stating, “The agency has not responded to the numerous citizen petitions regarding dietary fibers, nor has it issued its updated Scientific Review or final guidance, leaving manufacturers uncertain whether the non-digestible carbohydrates they utilize in their products can still be classified as dietary fibers.” ADM pointed out that this delay restricts dietary fiber options and has led some companies to remove dietary fibers from their products in an effort to comply with new Nutrition Facts guidelines ahead of the deadline. This is crucial because, as reported by Food Navigator, the Grocery Manufacturers of America notes that one in four products is impacted by the dietary fiber ruling.
The delay stems primarily from the requirement that any substance must demonstrate a “beneficial physiological effect to human health” before receiving FDA approval. In simpler terms, this means it must contribute to lower blood glucose and cholesterol levels, reduced blood pressure, improved bowel function, or enhanced mineral absorption in the intestines. Many consumers are attempting to address these health issues by choosing healthier foods with functional benefits. According to the International Food Information Council Foundation’s 2017 Food and Health Survey, nearly all consumers—96%—are looking for health benefits in their food and beverages, with the most sought-after benefits being weight loss, cardiovascular health, energy, and digestive health. However, only 45% of consumers could identify a single food or nutrient linked to those benefits. This highlights the need for a clear ruling from the FDA that allows food manufacturers to effectively incorporate dietary fibers into their products and label them accordingly for consumer benefit.
While manufacturers have additional time to modify labels, it is logical for them to act swiftly. The sooner they implement new labels, the more opportunity they have to gauge consumer preferences and experiment with new ideas and formulations. Additionally, earlier adoption of the new label could enhance the perception of transparency among consumers. In light of health considerations, particularly for the elderly, discussions surrounding dietary fiber also intertwine with debates around calcium carbonate vs calcium citrate in elderly nutritional needs. Ensuring clarity in dietary fiber labeling could improve consumer understanding and choices, especially as they navigate the complexities of nutritional options like calcium supplementation. The emphasis on dietary fiber in products, combined with informed decisions on calcium sources, will ultimately contribute to better health outcomes for all consumers, particularly older adults.