However, with the deep development of nutrition and related science, people gradually found that dietary fiber has a very important physiological role. So that in the dietary composition of more and more fine today, dietary fiber has become more academic and ordinary people concerned about the material, and nutritional science is supplemented recognized as the seventh category of nutrients, and the traditional six categories of nutrients - proteins, fats, carbohydrates, vitamins, minerals and water side by side.
Dietary fiber and health
After the establishment of the earliest agricultural societies some 10,000 years ago, people began to choose high-fat animal foods while still consuming large quantities of high-fiber plant foods to satisfy their hunger. It was not until after the invention of the cereal roughage process that the Egyptians ate "white bread" for the first time. Later, the health-conscious ancient Greeks found that eating whole grain black bread increased stool. Since then, for a long period of time, people's interest in diet, repeatedly cruising between "coarse grains" and "fine grains". Until the 1960s, several British doctors reported that the residents of certain African countries, due to the consumption of high-fiber foods, the average daily intake of crude fiber up to 35 to 40 grams, diabetes, hyperlipidemia and other diseases than the incidence of dietary fiber intake of only 4 to 5 grams of the European and American residents of the country significantly lower. As a result, people's interest in dietary fiber has been reawakened and systematic research has begun