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Energy and Nutritional Aspects of Dietary Fiber in Human
Masahiro Bando1, Hirohisa Urasaki2, Hiroshi Bando1,2iD*
1Tokushima University and Medical Research, Tokushima, Japan
2Yoshinogawa Hospital, Tokushima, Japan
Corresponding Author: Hiroshi Bando ORCID iD
Address: Tokushima University /Medical Research, Nakashowa 1-61, Tokushima 770-0943, Japan.
Received date: 11 October 2025; Accepted date: 19 November 2025; Published date: 25 November 2025
Citation: Bando M, Urasaki H, Bando H. Energy and Nutritional Aspects of Dietary Fiber in Human. J Health Care and Research. 2025 Nov 25;6(3):69-71.
Copyright © 2025 Bando M, Urasaki H, Bando H. This is an open-access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium provided the original work is properly cited.
Keywords: Short-Chain Fatty Acids, Dietary Fiber, Fermentation, Nordic Nutrition Recommendations
Abbreviations: SCFAs: Short-Chain Fatty Acids
Abstract
Carbohydrates are defined as "sugars + dietary fiber," and dietary fiber has been considered indigestible and therefore provides no energy (0 kcal/g). Much dietary fiber is fermented by intestinal bacteria to produce short-chain fatty acids (SCFAs) such as acetic acid, propionic acid, and butyric acid. These SCFAs are partially absorbed by the host and used for metabolic energy, so dietary fiber contains "available energy". Consequently, dietary fiber is generally classified into 3 groups and converted into energy equivalents, which are non-absorbed fibers as 0 kcal/g, partially fermented fibers as 1 kcal/g, and fairly completely fermented fibers as 2 kcal/g.