Producing a Healthier Biscuit: Evidence for Adding Dietary Fiber The importance of fiber

One common way to improve the health profile of baked goods is to add fiber, usually in the form of whole grain products vs. refined white flour. It is important to note when developing the nutritional profile of the proposed biscuit that not all types of fiber are created equal. There are two basic kinds of fiber: soluble and insoluble. The main difference between the two is that "soluble fiber dissolves in water. Insoluble fiber does not" (Zelman 2012). Soluble fiber attracts water and contributes to the body's sense of fullness, making dieting easier for many people. Insoluble fiber passes through the body undigested and thus is important for regular bowel movements. Oatmeal is a good source of soluble fiber; whole wheat is a good source of insoluble fiber and both could be tasty additions to a new Snacks'R'Us product line of healthy biscuits. Both soluble and insoluble fiber is widely considered to be a part of a healthy diet and could be included in the new product while still producing a tasty baked good. Oatmeal is a popular type of biscuit variety already, and whole wheat can add a pleasant, nutty taste and texture to baked goods.

But the nutritional value of increasing wheat within a biscuit is unclear. "Precisely how much dietary fiber is in soft-wheat whole-grain flour isn't well know" (Wood 2001). And there is also a rise in wheat-phobia amongst members of the public because of the real or perceived increase of gluten intolerance. Fiber in the form of wheat, bran, oats, or other substances may have benefits for the majority of gluten-tolerant consumers but its benefits should not be 'oversold.'

Why is fiber so important?

Eating enough fiber is often cited as an important way to protect one's self against many chronic diseases, including heart disease; type 2 diabetes; and various forms of cancer, particularly bowel cancer. It is also prescribed to ward against constipation and is considered useful in reducing...

2012, Kaiser Permanente).
But scientific evidence supporting such sweeping contentions is rather scanty. A 1999 New England Journal of Medicine study by Fuchs (et al.) of 89,000 U.S. nurses found no correlation between increased fiber intake and a lower risk of bowel cancer. Several important caveats must be issued regarding the findings of the study. The group eating the most fiber was eating only 25 grams of fiber a day. Although this is the generally recommended dose of fiber per day, a larger amount of fiber might find some association (Fuchs 1999).

Some smaller studies contradict the findings of the New England Journal of Medicine study. One study of 323 British patients found a strong correlation between high rates of cruciferous vegetable consumption and low rates of cancer (Brock et al. 2012). But correlation does not imply causation and it could also be that patients likely to eat more fruits and vegetables were also more likely to exhibit protective factors for colon cancer, such as relative affluence and a high level of education.

There may also be a difference, in terms of health benefits, regarding the type of fiber ingested. A review of 25 different existing studies found a strong link between high levels of soluble fiber as obtained from whole grains and the prevention of colon cancer, but less from insoluble fiber like vegetables (Dohney 2011). The level of fiber in the diets of the patients which showed the greatest benefits was extremely high, as much as 90 grams, or three cups of beans. It was also unclear as to why the additional fiber was beneficial. "One possibility is that the fiber may reduce risk by reducing the 'transit time' of food products in the digestive tract. The fiber may also dilute carcinogens in the colon," but this is merely speculation (Dohney 2011). Another possible explanation for the results is that dietary fiber…