Eating up to 30 grams of naturally-occurring dietary fibre - such as whole grains, pulses, vegetables and fruits - daily may prevent the risks of developing non-communicable diseases, finds a review of studies published in the journal The Lancet.
The results suggest a 15-30 per cent decrease in all-cause and cardiovascular related mortality; and reduced incidence of coronary heart disease, stroke, Type-2 diabetes and colorectal cancer by 16-24 per cent.
Increasing fibre intake is associated with lower body weight and cholesterol, compared with lower intake or synthetic and extracted fibre.