\n\t\t\t\t\tHearing that 2026 is tipped to be ‘all about fibre’ could make one sceptical. But experts say this is more than just a passing fad\t\t\t\t\t <\/p>\n
Health trends come and go, and none more so than a food fad. Whether it\u2019s hitting our macros, intermittent fasting or fibremaxxing<\/a>, it\u2019s safe to say that eating a healthy, balanced diet can feel like a minefield.<\/p>\n So, when we heard that 2026 is tipped to be all about fibre<\/a>, we were sceptical. After all, we\u2019ve just got to grips with a high-protein plate; how are we going to fit more fibre in, too? However, after doing a little digging, it\u2019s clear that this is one trend we could all benefit from.<\/p>\n In case you missed it, fibre has moved on since the 80s: forget bland, brown roughage<\/a> for breakfast<\/a> and get on board with the consequential benefits of upping your fibre intake; we\u2019re talking lowered risk of all-cause mortality, improved cognition, reduced risk of certain cancers and improved heart health. But our bodies can\u2019t digest or absorb fibre, meaning it\u2019s actually vital we consume it every day.<\/p>\n New FeatureIn ShortQuick Stories. Same trusted journalism.<\/p>\n \u201cFibre is a type of carbohydrate<\/a> found in plant foods that our bodies can\u2019t fully digest,\u201d explains specialist registered dietician and author of How Not To Eat Ultra-Processed<\/a>, Nichola Ludlam-Raine<\/a>. \u201cInstead of being broken down for energy, it passes through the gut, where it plays an important role in digestion<\/a>, blood sugar control, cholesterol levels and feeding our gut bacteria.\u201d<\/p>\n There are, broadly speaking, two different types of fibre: soluble and insoluble, and it\u2019s important we\u2019re getting a good mix of both. \u201cSoluble fibre forms a gel and helps with cholesterol and blood sugar regulation,\u201d says Ludlam-Raine, \u201cwhile insoluble fibre adds bulk and supports regular bowel movements.\u201d<\/p>\n Despite the fact that fibre plays a vital role in overall health and well-being, recent research<\/a> from the University of Reading reveals that in the UK, all age groups are falling short of their daily targets \u2013 averaging just 18g per day rather than the recommended 30g. This is putting us all at increased risk of cardiovascular disease, high cholesterol, digestive issues and more.<\/p>\n But the experts are unequivocal: fibre isn\u2019t a passing trend. \u201cFood trends tend to come and go, but fibre isn\u2019t a fad nutrient,\u201d Ludlam-Raine stresses. \u201cIt\u2019s been consistently linked to better health outcomes for decades. Unlike protein, which the majority of people already get enough of, fibre is something most of us (96 per cent) are significantly lacking. Fibre also plays a unique role by feeding gut bacteria \u2013 something no other nutrient does in the same way.\u201d<\/p>\n If you\u2019re keen to jump on the fibre train (and, trust us, you should be) but not sure where to start, the good news is that the experts advocate incorporating small tweaks to our everyday diets to get more roughage; music to our ears, indeed.<\/p>\n \u201cBoosting your fibre intake doesn\u2019t require a complete diet overhaul,\u201d agrees Dr Corinna Chidley, senior lecturer in health and performance nutrition at the University of Derby. \u201cSmall changes add up to a big impact \u2013 your gut will thank you.\u201d<\/p>\n Here are all the ways dieticians themselves hit those goals. <\/p>\n Get on board with beans<\/p>\n \u201cThe best fibre sources are often the simplest ones,\u201d notes registered nutritionist and author of The Fibre Effect, Emma Bardwell<\/a>. \u201cBeans, lentils and chickpeas are fibre powerhouses, with around 6-8g per half-tin. If you find beans tricky to digest, start with microdosing for a week and gradually build up to half a can at a time.\u201d<\/p>\n Switch to wholegrains<\/p>\n \u201cOne of the simplest changes you can make is to switch to wholegrain versions of your everyday carbs,\u201d shares Chidley. \u201cFor example, swapping two slices of white bread for wholemeal adds around 3g of fibre, and switching 75g of white pasta for wholewheat gives you an extra 3.6g.\u201d<\/p>\n Keep some skin in the game\u00a0<\/p>\n