EC Nutrition

Dietary fibre is increasingly recognised as a key link between gut health, satiety and metabolic wellbeing. Beyond bowel regularity, fibre influences appetite regulation, post-prandial glucose control and gut microbiome activity through mechanisms that depend on fibre type, viscosity and fermentability. This short communication highlights how soluble, fermentable fibres can support physiological glucagon-like peptide-1 (GLP-1) secretion by slowing gastric emptying, modulating nutrient absorption and providing substrates for microbial fermentation in the colon. The resulting short-chain fatty acids, including acetate, propionate and butyrate, may stimulate intestinal L-cells, contributing to satiety, insulin response and metabolic homeostasis. Insoluble fibres, although less directly linked to GLP-1 stimulation, remain essential for stool bulk, intestinal transit and digestive resilience. Fibre-induced GLP-1 signalling is a natural, transient physiological response rather than a substitute for GLP-1-based therapies. Given growing interest in GLP-1, obesity management and functional nutrition, improving dietary fibre intake offers a practical foundation for healthier eating patterns. Combining diverse fibre-rich foods, responsible food innovation, healthcare guidance and broader lifestyle strategies can support gut health, satiety and long-term metabolic wellbeing.

Keywords: Dietary Fibre; Soluble Fibre; Insoluble Fibre; Satiety; Gut Microbiota; Short-Chain Fatty Acids; GLP-1; Metabolic Health

1. McRae MP. “Dietary fiber is beneficial for the prevention of cardiovascular disease: an umbrella review of meta-analyses”. Journal of Medicinal Food 4 (2017): 287-299.
2. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). “Scientific opinion on dietary reference values for carbohydrates and dietary fibre”. EFSA Journal3 (2010): 1462.
3. Gibson GR., et al. “Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the scope and appropriate use of the term prebiotic”. Nature Reviews Gastroenterology and Hepatology 8 (2017): 491-502.
4. European Food Safety Authority (EFSA). “Dietary reference values for nutrients: summary report”. EFSA Supporting Publications12 (2017): e15121.
5. Brown L., et al. “Cholesterol-lowering effects of dietary fiber: a meta-analysis”. American Journal of Clinical Nutrition 1 (1999): 30-42.
6. Koh A., et al. “From dietary fiber to host physiology: short-chain fatty acids as key bacterial metabolites”. Cell 6 (2016): 1332-1345.
7. Canfora EE., et al. “Short-chain fatty acids in control of body weight and insulin sensitivity”. Nature Reviews Endocrinology 10 (2019): 577-590.
8. Wanders CW., et al. “Dietary fiber and satiety: a systematic review and meta-analysis of randomized controlled trials”. Obesity Reviews 5 (2023): e13543.
9. Drucker DJ. “The cardiovascular biology of glucagon-like peptide-1”. Cell Metabolism 1 (2016): 15-30.
10. Nauck MA and Meier JJ. “Incretin hormones: their role in health and disease”. Diabetes, Obesity and Metabolism 1 (2018): 5-21.
11. Knowledge for Policy (K4P). Dietary recommendations for dietary fibre intake. European Commission.
12. Wang Y., et al. “Dietary fiber and GLP-1 receptor agonists in obesity management: converging mechanisms, interactions, and strategies for durable weight control”. Advances in Nutrition 6 (2026): 100647.