Very "gut" fiber.(push for fiber consumption influences food companies)

* Consumers balance fibers and carbs

* U.S. consumers confused by prebiotics?

* Dairy products good fiber vehicles

The phenomenal success of low-carb products in 2003 left little doubt among food companies that the low-carb era may be here for a while. Fiber, in both soluble and insoluble formats, long has been a darling of the health community, but with its carbohydrate association, will it now receive "unfavorable" status? Can consumers reduce their carbs and still get their fiber, too?

The push for fiber consumption is rooted in scientific evidence that clearly has defined its health benefits. Established advantages include reducing cholesterol, regulating blood glucose levels, reducing the incidence of diverticulitis and maintaining peristalsis (gut muscle movement) to reduce constipation. Evidence supporting the role of bioactive (or functional) fibers in gut health, blood glucose and insulin management and, more recently, in calcium absorption increases the rationale behind fiber promotion.

Fiber-like sources in the diet include fruits, vegetables, legumes, grains and ingredients derived from them such as pectin, oat bran, psyllium and resistant starch. Bioactive fibers are derived from common sources such as chicory root and Jerusalem artichokes, and appear on ingredient labels in various formats, including inulin, oligofructose and fructo-oligosac-charide (FOS). Evidence presented by Joanne Lupton Ph.D., who chaired a panel on the definition of dietary fiber, suggested that less than 10% of any classified population group consumed more than the daily suggested intake of fiber. This means that the push for fiber is still on.

Where Science and Marketplace Meet

While the healthful news about fiber is not new, U.S.…