“If dietary fibre is important, why are we not consuming more?” Investigating consumption-related challenges in student, older adults and community cohorts

Norton, V. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258 (2026) “If dietary fibre is important, why are we not consuming more?” Investigating consumption-related challenges in student, older adults and community cohorts. Food and Humanity, 6. 101205. ISSN 2949-8244 doi: 10.1016/j.foohum.2026.101205

Abstract/Summary

Dietary fibre intake is suboptimal in the UK population for all age-groups; hence, understanding relevant strategies to modulate consumption patterns in different targeted populations is key. Accordingly, this study explored dietary fibre derived knowledge gaps in three cohorts via a two-stage approach: (1) age-related differences in students (n = 149; 18–35 years) and older adults (n = 150; 65–87 years) quantifying nutritional factors, awareness and preferences; and (2) testing a quiz in a community cohort (n = 171; 7–86 years) at local events. Key factors modulating food choice varied by age: students cited price and convenience whereas older adults reported nutritional aspects (healthy, ingredients, food quality and environment). This trend was also reflected in strategies to encourage dietary fibre intake (students: sensory appeal, affordability and routine vs older adults: accessible information, health benefits, age-specific and examples). Overall, both age-groups lacked dietary fibre awareness; however, older adults were better at identifying recommendations, foods and benefits as well as more positive and cited less issues compared with students. The quiz demonstrated limited knowledge relating to dietary fibre in the community cohort with vegetables and fresh fruits as most commonly consumed dietary fibre sources. There was an overriding positivity to learn more and modulate future intake as well as emphasis on easy to prepare foods, examples, routine and affordable derived strategies using video and label formats to convey information. Next steps should capitalise on all cohort’s willingness to drive an uptake in dietary fibre intake as well ensuring the “food environment” can support consumers in making such decisions.

Item Type	Article
URI	https://centaur.reading.ac.uk/id/eprint/129848
Identification Number/DOI	10.1016/j.foohum.2026.101205
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Publisher	Elsevier
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