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On average, North Americans consume less than 50% of the dietary fiber levels recommended for good health. In the preferred food choices of today's youth, this value may be as low as 20%, a factor considered by experts as contributing to the [[obesity]] levels seen in many [[developed countries]]. Recognizing the growing scientific evidence for physiological benefits of increased fiber intake, regulatory agencies such as the [[Food and Drug Administration (United States)|Food and Drug Administration]] (FDA) of the United States have given approvals to food products making health claims for fiber. The FDA classifies which ingredients qualify as being "fiber", and requires for product labeling that a physiological benefit is gained by adding the fiber ingredient. As of 2008, the FDA approved [[health claim]]s for qualified fiber products to display labeling that regular consumption may reduce [[blood cholesterol]] levels – which can lower the risk of [[coronary heart disease]] – and also reduce the risk of some types of cancer.

Translations:Dietary fiber/56/en - Revision history

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