Organic Fibers

Per 100 g

Energy : 200 kcal / 813 KJ

Fat : 0,3 g
of which saturated fatty acids : 0,3 g

Total carbohydrates : 85,9 g
with sugar : 4,2 g

Dietary fiber : 76,8 g

Proteins : 1,9 g

Salt : 0,4 g

Ingredients: Acacia gum fibers * (47.5%), Partially hydrolyzed guar gum fibers * (47.5%), Dehydrated blueberry juice * (5%).

* Ingredients from organic farming (> 95%)

<img class="lazy" src="../../themes/nutriandco/assets/img/blank.webp" data-src="../../themes/nutriandco/assets/img/freefrom/intestin-irritable-outline.svg" loading="lazy" alt="Low fodmap">

<span>LOW FODMAP</span>Fiber consumption, a victim of our sudden changes in diet

Our food consumption patterns have evolved a lot, but above all, they have evolved very quickly. One of the publications resulting from the analysis of NutriNet Santé data (scientific work that studies the eating habits of French people) is very clear: out of a total of more than 100,000 participants followed between 2009 and 2019, the consumption of ultra-processed products and ultra-formulated (very dense in energy and with less nutritional value) comes at the expense of that of fibers [1]. Logical, since the industrialization of food has led to a decrease in the consumption of products that undergo little or no processing: raw fruits, vegetables and whole grain products. These behaviors and food choices automatically lead to a reduction in fiber consumption. In France, ANSES has established that an adequate intake of dietary fiber in adults is 30 g / day. At European level (EFSA), the recommendation is around 25 g / day. The last French INCA survey [2], carried out in 2017, revealed insufficient daily fiber intake with only 19.6 g on average. The analysis of food consumption in the NutriNet Santé cohort agrees with these values, concluding on a fiber intake of around 19.5 g / day [3]. Insufficient fiber intake has also been reported in other developed countries suggesting a real global problem [4].

Fiber, a nutrient like no other

Fibers are complex carbohydrate polymers found in the walls and internal structures of plants. There are in fact two types of fibers: soluble fibers and insoluble fibers.

Soluble fiber
These fibers are soluble in water, they are easily fermented (digested by the intestinal microbiota) and more or less viscous. Among the soluble fibers, we find: pectin, ꞵ-glucans, inulin, gums (guar and acacia for example), psyllium, konjac, resistant starch, or FOS (fructooligosaccharides) and GOS (galactooligosaccharides).

Insoluble fiber
Insoluble fiber does not undergo any digestion process, it is hardly fermented. They increase the volume of the food bolus (the mass of food coming out of the stomach) by absorbing water from the food consumed. They stimulate intestinal transit and participate in the mechanical role of digestion. Among the insoluble fibers, we find: cellulose (most present in the walls of plants), hemicelluloses and lignin.

As you can see, fiber is not digestible by humans. Indeed, our digestive tract does not have the enzymatic equipment necessary for the degradation of these carbohydrates which are then said to be "indigestible". Put more simply, these compounds are not assimilated by the body, which is why they provide almost no calories. They are nevertheless essential for the functioning of digestion, as well as intestinal and metabolic health.

But then how does it work? While the effects of insoluble fibers are overwhelmingly described for their mechanical effect on transit, the functionalities of soluble fibers can be more complex to decipher.

Focus on soluble fibers

If our body does not assimilate the fibers, our best friend the microbiota is particularly fond of it. Indeed, the bacteria in our digestive tract ferment soluble fibers and produce metabolites such as short chain fatty acids (SCFA), including the famous acetate, propionate and butyrate. In addition, the viscosity (ability to form a gel) of certain soluble fibers reduces the absorption of certain nutrients such as sugar or certain fats such as cholesterol.

Dietary sources of fiber

In our daily diet, we get fiber from fruits, vegetables, whole grains and legumes. The table below reports the fiber composition of some common foods.

* The nutritional composition of foods can be viewed on the ANSES website, the National Agency for Food, Environmental and Occupational Health Safety: https://www.anses.fr/fr/content/la-table -of-nutritional-composition-of-ciqual

Fiber and health

Eating patterns can be classified, in a fairly simplified way, into two types:

• "reasonable", Mediterranean type, (varied and diverse, rich in source of fiber and polyphenols, quality of fats controlled),
• "Western", or "modern" (poorly varied and diverse, rich in energy dense foods and low quality sugars, low in antioxidants).

Large dietary components differentiate these two types of models, and research has been conducted on their difference in impact on health. This research has shown a positive impact of the varied and diversified diet, Mediterranean type, on long-term health, including digestive health [7–9]. A closer look at these two eating patterns reveals that Mediterranean diets contain a lot of foods that are sources of fiber, which is a major differentiator.

Among the health functions of these diets rich in fiber, one distinguishes their prebiotic potential, that is to say their ability to "nourish" our intestinal microbiota, to increase its individual diversity and to promote the production of AGCC (acids short chain fat). This diversity of species (in number and in species) guarantees a "normal" and "healthy" ecosystem for an individual.

Although there are very significant interindividual variabilities, a loss of microbial diversity is correlated with the increased prevalence of certain digestive and metabolic pathologies [9–11]. From a physiological standpoint, the production of AGCC is known to be beneficial locally (intestine) and peripherally (elsewhere in the body). Locally, butyrate is a source of energy for intestinal cells (cell proliferation), it has anti-inflammatory and immune regulation action. SCFAs (butyrate, propionate and acetate) also act on the periphery of the intestines on various metabolic pathways in the liver, muscle, adipose tissue and the brain. It is in this context that we talk about the action of the microbiota on energy homeostasis [12,13]. As a result, it is estimated that the intestinal microbiota has an absolutely decisive intermediary role in our health and more specifically in the appearance of chronic discomfort. This role is reflected in particular by a targeted action at the intestinal level so as to preserve the integrity of the intestinal barrier and by maintaining a controlled regulation of the immune response. Within the framework of a "Western" diet model, a loss of balance of these functions is observed, making the intestinal barrier vulnerable and creating a window of opportunity for the installation of a pro-inflammatory status [7 ].

In summary, good digestive and metabolic health is correlated with a healthy microbiota. And the good health of the microbiota, especially in terms of diversity, is itself correlated with the diet and its high fiber content.

Adapté de [7]

In general, although there are still differences between soluble and insoluble fiber, the health effects of consuming foods high in fiber are well established [14–16]:

• Improvement of intestinal disorders: regulation of transit and prebiotic supply,    
• Weight control: increase in the volume of the food bolus and slowing down of digestion (satiating effect),    
• Blood sugar control (blood sugar level): slowing sugar absorption (limiting blood sugar spikes) and reducing the propensity to "fat" with excess sugar,    
• Cholesterolemia control (LDL level in the blood): captures cholesterol that can be eliminated in the stool.

Interestingly, it has been reported in prospective studies a significant reduction in the risk of certain long-term health parameters with each increase of 7 g / d of fiber [17].
In France, research teams from the NutriNet Santé cohort (2009-2019; prospective study) studied the associations between fiber consumption and long-term health risks. Fiber consumption was broken down by type of fiber: insoluble, soluble, or both, and by type of source: fruits, vegetables, whole grains, legumes, potatoes and other tubers (107,377 participants included). In this cohort, 92.5% of people do not meet the fiber recommendations. The analyzes have established a positive relationship between an overall intake of fiber, both soluble and insoluble, with long-term health. This relationship would be all the stronger for soluble fiber from fruit. In addition, people who had a higher level of fiber consumption had a greater local diversity of their gut microbiota [3]. Of course, other studies are still needed to confirm the relationships between the different types of fibers and the risks of chronic pathologies.

The general conclusion of these data highlights that the consumption of fiber, by favoring a variety of sources, must be encouraged in response to insufficient dietary intakes, i.e. 30 g of fiber per day instead of 19 , 6 g per day observed in France.

The problem of irritable bowel syndrome

The World Organization for Gastroenterology (WGO) defines irritable bowel syndrome (IBS) or irritable bowel syndrome or functional colopathy, as "a functional bowel disorder in which abdominal pain or discomfort is associated with defecation and / or a change in bowel habit ". IBS is a fairly common disorder that affects around 11% of the world's adult population and nearly 5% in France.
This prevalence varies between countries and affects three times as many women as men [18–20]. Several causes or triggers are suspected. In any case, it would seem that the origin is multifactorial:

• Food    
• Psychic factors (stress type)    
• Infections    
• Microbiota health (richness and diversity)    
• Genetic factors

IBS is a recurrent disorder established by precise clinical criteria (the Rome IV criteria: stool texture, frequency of pain episodes, etc.). In the absence of detectable organic causes and without specific biological markers, the diagnosis is thus based on symptoms [21]. However, IBS remains a difficult pathology to diagnose and can be associated with a diagnosis of exclusion of other pathologies such as Crohn's disease, sensitivity to non-celiac gluten.
In general, this chronic syndrome includes recurrent and / or chronic clinical signs of abdominal pain, discomfort and intestinal transit disorders:

• Constipation or diarrhea (or both alternately),
• Bloating,
• Chronic stomach aches.

Overall, IBS causes disturbance and / or decrease in the absorption, digestion, assimilation, metabolization or excretion capacities of ordinary foods or of some of their ingredients or metabolites. These manifestations lead to an important problem, that of the risk of nutritional deficiency.

Irritable Bowel Syndrome and Fiber Consumption

Fiber is a compound that is difficult for people with irritable bowel to digest. Indeed, they are likely to cause characteristic digestive disorders such as bloating [21]. Consequence: People with IBS avoid dietary fiber because of the discomfort it causes, even though it is essential for their health ...
As we recall here, two categories of fibers exist according to their solubility: soluble fibers and insoluble fibers. As part of the diets followed by people with irritable bowel syndrome (IBS), there is a consensus in principle that a controlled FODMAP diet (see below) can be considered temporarily (especially if general advice on diet and lifestyle prove ineffective).

The term FODMAP refers to a set of poorly absorbed and rapidly fermented short-chain fermentable carbohydrates that are naturally present in many foods:

• F: Fermentable (fermentable),
• O: Oligosaccharides (fructans and galacto-oligosaccharides (GOS)),
• D: Disaccharides,
• M: Monosaccharides,
• A: and (and),
• P: Polyols (sorbitol, mannitol, xylitol, maltitol… and other "-ol" compounds with sweetening power). Therefore, people with IBS may need to adopt a low-FODMAP ("low-FODMAP") diet.

Here are some examples of foods high in FODMAP:

• Fructans: onions, garlic, wheat, rye, peaches, watermelon,
• GOS: legumes,Lactose (disaccharide): milk, ice cream,
• Fructose in excess of glucose: honey, fruit juice, dried fruit, apple, pear, mango,
• Mannitol (polyol): apples, cherries, nectarines, plums,
• Sorbitol (polyol): avocado, mushrooms, cauliflower, snow peas, sugar-free products.

In practice, people with irritable bowels will seek to limit their intake of foods rich in FODMAPs. So how do you exclude FODMAP-type fibers without sacrificing all dietary fiber?

Dietary advice and medical follow-up are the keys to the success of this complex dietary approach. A skilled and experienced healthcare professional can provide a detailed diet plan that will ensure a nutritionally adequate low-FODMAP diet. To find out more, visit the websites of the SNFGE or the DigestScience foundation.

Australian Monash University is a pioneer and leader in FODMAP research in a country where 1 in 7 people have irritable bowel syndrome. This university has worked to set up a "low-FODMAP" certification program in order to offer appropriate and trusted products. The program is now well established and includes products from companies around the world (Australia, US, Canada and Europe) and well known. Associated with this program, an application ("Monash University FODMAP Diet" on which our Organic Fibers is referenced) and a site provided on the SII environment and FODMAPs have been developed (site: https://www.monashfodmap.com/ )

Nutri & Co Organic Fibers: fibers for all certified "Low-FODMAP"

Our Organic Fiber mix results from the development of an exclusive ingredient combining two types of fibers: guar fibers and acacia fibers. A unique solution to allow everyone to increase their fiber intake but also for people with irritable bowel while limiting the inconvenience associated with the consumption of certain fibers.

Characteristics of selected fibers
Our organic fiber "Low-FODMAP" ingredient has been formulated for:

• increase your fiber intake simply and efficiently,    
• meet the fiber needs and more specifically the pronounced deficits in people with irritable bowel.

For this ingredient, Nutri & Co has selected two soluble fibers whose physicochemical properties (including optimal viscosity) allow them to be slowly fermented by the intestinal microbiota:

• Partially hydrolyzed guar gum fibers (galactomannan),
• Acacia gum fibers (arabinogalactan).

Clinical data of our selected fibers on the IBS

Acacia fiber [22] and partially hydrolyzed guar fiber [23,24] have been studied in the context of irritable bowel. They showed good tolerance in people with irritable bowel, indicating that they could be taken as a daily supplement to alleviate the fiber deficit.

The recommendations

• Our Organic Fibers are not defined as a formulation to directly reduce the symptoms of irritable bowel.    
• Our Organic Fibers make it possible to compensate for the potential fiber deficiency in the event of irritable colon.    
• This is why our Bio Fiber duo is suitable for a diet low in FODMAP ("Low-FODMAP") and should be integrated into a structured diet under the supervision of a doctor / dietitian in case of IBS.  Icône de validation par la communauté.

Publications

1. Beslay, M.; Srour, B.; Méjean, C.; Allès, B.; Fiolet, T.; Debras, C.; Chazelas, E.; Deschasaux, M.; Wendeu-Foyet, M.G.; Hercberg, S.; et al. Ultra-Processed Food Intake in Association with BMI Change and Risk of Overweight and Obesity: A Prospective Analysis of the French NutriNet-Santé Cohort. PLOS Med. 2020, 17, e1003256, doi:10.1371/journal.pmed.1003256.
2. ANSES Etude Individuelle Nationale Des Consommations Alimentaires 3 (INCA 3). Avis de l’ANSES. Rapport d’expertise Collective; 2017; p. 566;
3. Partula, V.; Deschasaux, M.; Druesne-Pecollo, N.; Latino-Martel, P.; Desmetz, E.; Chazelas, E.; Kesse-Guyot, E.; Julia, C.; Fezeu, L.K.; Galan, P.; et al. Associations between Consumption of Dietary Fibers and the Risk of Cardiovascular Diseases, Cancers, Type 2 Diabetes, and Mortality in the Prospective NutriNet-Santé Cohort. Am. J. Clin. Nutr. 2020, 112, 195–207, doi:10.1093/ajcn/nqaa063.
4. Stephen, A.M.; Champ, M.M.-J.; Cloran, S.J.; Fleith, M.; van Lieshout, L.; Mejborn, H.; Burley, V.J. Dietary Fibre in Europe: Current State of Knowledge on Definitions, Sources, Recommendations, Intakes and Relationships to Health. Nutr. Res. Rev. 2017, 30, 149–190, doi:10.1017/S095442241700004X.
5. Mcrorie, J.W.; Fahey, G.C. A Review of Gastrointestinal Physiology and the Mechanisms Underlying the Health Benefits of Dietary Fiber: Matching an Effective Fiber with Specific Patient Needs. Clin. Nurs. Stud. 2013, 1, p82, doi:10.5430/cns.v1n4p82.
6. McRorie, J.W. Evidence-Based Approach to Fiber Supplements and Clinically Meaningful Health Benefits, Part 1: What to Look for and How to Recommend an Effective Fiber Therapy. Nutr. Today 2015, 50, 82–89, doi:10.1097/NT.0000000000000082.
7. Makki, K.; Deehan, E.C.; Walter, J.; Bäckhed, F. The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease. Cell Host Microbe 2018, 23, 705–715, doi:10.1016/j.chom.2018.05.012.
8. Reynolds, A.; Mann, J.; Cummings, J.; Winter, N.; Mete, E.; Te Morenga, L. Carbohydrate Quality and Human Health: A Series of Systematic Reviews and Meta-Analyses. The Lancet 2019, 393, 434–445, doi:10.1016/S0140-6736(18)31809-9.
9. Nagpal, R.; Shively, C.A.; Register, T.C.; Craft, S.; Yadav, H. Gut Microbiome-Mediterranean Diet Interactions in Improving Host Health. F1000Research 2019, 8, 699, doi:10.12688/f1000research.18992.1.
10. Mosca, A.; Leclerc, M.; Hugot, J.P. Gut Microbiota Diversity and Human Diseases: Should We Reintroduce Key Predators in Our Ecosystem? Front. Microbiol. 2016, 7, doi:10.3389/fmicb.2016.00455.
11. Myhrstad, M.C.W.; Tunsjø, H.; Charnock, C.; Telle-Hansen, V.H. Dietary Fiber, Gut Microbiota, and Metabolic Regulation—Current Status in Human Randomized Trials. Nutrients 2020, 12, 859, doi:10.3390/nu12030859.
12. Canfora, E.E.; Jocken, J.W.; Blaak, E.E. Short-Chain Fatty Acids in Control of Body Weight and Insulin Sensitivity. Nat. Rev. Endocrinol. 2015, 11, 577–591, doi:10.1038/nrendo.2015.128.
13. Byrne, C.S.; Chambers, E.S.; Morrison, D.J.; Frost, G. The Role of Short Chain Fatty Acids in Appetite Regulation and Energy Homeostasis. Int. J. Obes. 2015, 39, 1331–1338, doi:10.1038/ijo.2015.84.
14. Anderson, J.W.; Baird, P.; Davis Jr, R.H.; Ferreri, S.; Knudtson, M.; Koraym, A.; Waters, V.; Williams, C.L. Health Benefits of Dietary Fiber. Nutr. Rev. 2009, 67, 188–205, doi:10.1111/j.1753-4887.2009.00189.x.
15. Slavin, J. Fiber and Prebiotics: Mechanisms and Health Benefits. Nutrients 2013, 5, 1417–1435, doi:10.3390/nu5041417.
16. Mattea Müller; Emanuel Canfora; Ellen Blaak Gastrointestinal Transit Time, Glucose Homeostasis and Metabolic Health: Modulation by Dietary Fibers. Nutrients 2018, 10, 275, doi:10.3390/nu10030275.
17. Lockyer, S.; Spiro, A.; Stanner, S. Dietary Fibre and the Prevention of Chronic Disease – Should Health Professionals Be Doing More to Raise Awareness? Nutr. Bull. 2016, 41, 214–231, doi:10.1111/nbu.12212.
18. Lovell, R.M.; Ford, A.C. Global Prevalence of and Risk Factors for Irritable Bowel Syndrome: A Meta-Analysis. Clin. Gastroenterol. Hepatol. 2012, 10, 712-721.e4, doi:10.1016/j.cgh.2012.02.029
19. Canavan, C.; West, J.; Card, T. The Epidemiology of Irritable Bowel Syndrome. Clin. Epidemiol. 2014, 71, doi:10.2147/CLEP.S40245.
20. SNFGE Syndrome de l’intestin Irritable Available online: https://www.snfge.org/content/syndrome-de-lintestin-irritable.
21. Zisimopoulou, S.; Guessous, I. Syndrome de l’intestin Irritable: Un Diagnostic d’exclusion? Rev. Médicale Suisse 2012, 1821–1825.
22. Min, Y.W. Effect of Composite Yogurt Enriched with Acacia Fiber and Bifidobacterium Lactis. World J. Gastroenterol. 2012, 18, 4563, doi:10.3748/wjg.v18.i33.4563.
23. Niv, E.; Halak, A.; Tiommny, E.; Yanai, H.; Strul, H.; Naftali, T.; Vaisman, N. Randomized Clinical Study: Partially Hydrolyzed Guar Gum (PHGG) versus Placebo in the Treatment of Patients with Irritable Bowel Syndrome. Nutr. Metab. 2016, 13, 10, doi:10.1186/s12986-016-0070-5.
24. Yasukawa, Z.; Inoue, R.; Ozeki, M.; Okubo, T.; Takagi, T.; Honda, A.; Naito, Y. Effect of Repeated Consumption of Partially Hydrolyzed Guar Gum on Fecal Characteristics and Gut Microbiota: A Randomized, Double-Blind, Placebo-Controlled, and Parallel-Group Clinical Trial. Nutrients 2019, 11, 2170, doi:10.3390/nu11092170.