Fifteen young women increased the fibre content of their diet from 19 g/d to 40 g/d for a period of 10 weeks using conventional food sources. They weighed and recorded all their food and drink intake. There was no change in energy intake, but the proportion of energy derived from fat fell from 40 to 34. The intake of nearly all the vitamins and minerals increased. It was concluded that a moderate increase in dietary fibre has positive nutritional consequences for the whole diet.
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