High Fiber Diet
Description
The High Fiber Diet is designed to increase the amount of soluble and insoluble fiber in the diet. Fiber has been shown to lower blood cholesterol, improve blood glucose tolerance after a meal, and promote regular fecal elimination due to the fiber's water-holding capacity.
The High Fiber Diet is applied to those with symptoms of chronic constipation, diverticulosis and irritable bowel syndrome. It is also useful when an increased stool volume and reduced fecal transit time is desired. The objective of the diet is to provide at least 25 grams per day of cellulose, hemicellulose and lignin-rich foods (fiber) in the diet.
Higher fiber diets can bind trace minerals due to the presence of phytic acid (inositol hexaphosphate). If fiber is added to a mineral-depleted diet it can result in poor mineral bioavailability and deficiency. Mineral-rich whole foods should be used to increase the fiber component of the diet.
With excessive consumption in the absence of proper fluid intake, fiber can actually result in worsening of the symptoms of chronic constipation. For this reason the high fiber diet is not to be considered an alternative to a laxative.
Sample Menu
Menu for One Day
Breakfast
1 orange
1 egg (poached or egg substitute)
3/4 c all bran cereal
1 slice toasted whole wheat bread
1 tsp margarine or butter
1 c skim milk or milk - 2% fat
10 whole, shelled, unsalted almonds Hot, noncaloric beverage
Lunch
1 c barley vegetable soup
2 oz slice turkey breast
2 slices whole wheat bread
Sliced lettuce & tomato
1 pear
1 c skim milk or milk - 2% fat
2 tsp butter, margarine, or mayonnaise
Dinner
1 c tomato juice
3 oz broiled halibut
1/2 c dark whole buckwheat (kasha)
1/2 c steamed broccoli
1 slice whole wheat bread
1 tsp margarine or butter
1/2 c canned blackberries
Hot, noncaloric beverage
3 tbls bran in 1 cup of yogurt - lowfat plain
1/2 c salad: romaine or Boston lettuce; sliced
carrot, cucumber, mushroom, bell pepper, celery
2 tsp oil & vinegar dressing
Total Calories For The Day: 2,252
Nutrient Content:
| Calories: | 2252 | Fat: | 11% |
| Protein: | 23.5% | Cholesterol: | 414.5mg |
| Carbohydrate: | 65.5% | Fiber: | 19.3g |
Food Exchange List
Bread and Cereal Exchange List: 4 or more servings/day
Recommended
| Whole wheat bread | Whole wheat pastas |
| Whole wheat cereals | Brown rice |
| Whole wheat flour | Beans (dried) |
| Whole wheat crackers | Green peas |
Avoid
All breads and cereals which are not recommended, particularly products made from refined, fiber-free grains and flours
Fat Exchange List: as needed; moderation advised
Recommended
Nuts
Avoid
None
Fruit Exchange List: 2 or more servings/day
Recommended
All, especially raw fruits
Avoid
None
Meat and Meat Substitute Exchange List: 6 or more servings/day
Recommended
All
Avoid
None
Milk Exchange List: 2 or more servings/day
Recommended
All low-fat
Avoid
None
Vegetable Exchange List: 2 or more servings/day
Recommended
All, especially high fiber vegetables such as: broccoli, carrot, and brussel sprouts
Avoid
None
Miscellaneous Exchange List: not applicable
Note: Include six to eight cups of fluids, such as water, per day.
References
Ryding, A. & B. Odegaard. Prophylactic Effect of Dietary Fiber in Duodenal Ulcer and Bowel Disease. Lancet, October 2, 1982.
Trowell, H. 1972. Ischemic Heart Disease and Dietary Fiber. American Journal Of Clinical Nutrition, vol. 25.
Tucker, D.M. & G.E. Ingleff. Dietary Fiber and Personality Factors as Determinants of Stool Output. Gastroenterology, 81. 1981.
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