Researchers report in two papers that adding wheat fiber to the diet protects mice from intestinal inflammation. The work appears in Science Advances and Mucosal Immunology. In the studies, wheat fiber—present in whole wheat and whole grain breads but largely absent from many refined white breads—helped prevent both acute and chronic intestinal inflammation in mice.
In the mice, gut bacteria metabolized wheat fiber and released bioactive anti-inflammatory metabolites, including polyphenols. Unlike soluble fibers studied before, wheat fiber did not act by increasing short-chain fatty acids; instead bacteria released polyphenols that had been bound to the fiber. The benefit required a microbiota able to catabolize the wheat fiber.
Authors note that widespread removal of bran from wheat-based foods has reduced dietary wheat fiber and may have contributed to higher IBD prevalence. Health organizations recommend 25 to 38 grams of fiber per day. The studies suggest that choosing whole-grain products or adding wheat fiber to processed foods could offer benefits.
Difficult words
- wheat fiber — parts of wheat that cannot be digested
- intestinal inflammation — swelling and irritation inside the intestines
- microbiota — all microorganisms living in a body area
- polyphenol — plant chemicals with anti-inflammatory propertiespolyphenols
- catabolize — to break down complex molecules into simpler parts
- bran — outer layer of grain removed during processing
- refined — processed to remove natural parts and nutrients
- metabolize — to change food into energy or other chemicalsmetabolized
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Discussion questions
- Would you choose whole-grain products instead of refined breads? Why or why not?
- How might gut bacteria change when people eat more fiber, based on the article?
- Do you think processed foods should include added wheat fiber? Explain your opinion.
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