Taking the Lead on Fiber

We have long understood the important role fiber plays in overall health and wellness, and we are committed to helping consumers increase the fiber in their diets through foods they already eat and enjoy.

Committed to fiber since 1915

That commitment to fiber dates back nearly a century. We introduced Bran Flakes® in 1915, followed by All-Bran® one year later. Both contain wheat bran, which according to the Institute of Medicine, is considered the best fiber to promote regularity.

For a healthy diet, adults should get 25 to 38 grams of fiber a day (depending on gender and age). In many markets around the world, one serving of All-Bran® cereal a day can provide up to half the recommended daily value of fiber.

Reformulating products with a focus on fiber

We are continuing to boost the fiber content in many of our cereal products. We also are focused on increasing the fiber content in many of our snack foods to help consumers increase their fiber intake beyond just breakfast foods. Recent efforts include All-Bran® cereal bars sold in Canada (providing 16 percent of recommended fiber intake per bar) and FiberPlus® cereal bars sold in the U.S (providing 35 percent of recommended fiber intake per serving). We’ve also reformulated Nutri-Grain® bars in both Canada and the U.S. to provide fiber.

The difference between fiber and whole grain

Our company has been helping to educate consumers about the difference between whole grains and fibers for some time. Our key message: Just because a food is made from whole grains doesn’t mean it provides a source of fiber. The terms “fiber” and “whole grain” are often used interchangeably. But whole grain is an ingredient, while fiber, on the other hand, is a nutrient that many people don’t get enough of in their diets. So we encourage consumers to check the fiber content of their whole-grain food choices.

Recent research underscores the importance of this distinction. Indeed, a recent scientific statement from the American Society for Nutrition found that a majority of prospective studies comparing the effects of bran, fiber and whole grains on the risk of heart disease showed that bran and fiber intake were more protective against heart disease than whole grain intake.1

Learn more about fiber at KelloggsNutrition.com.

1. Cho, Susan S., et al. "Consumption of cereal fiber, mixtures of whole grains and bran, and whole grains and risk reduction in type 2 diabetes, obesity, and cardiovascular disease." The American journal of clinical nutrition (2013); 98: 594-619.