Dietary fibre: eating habits and knowledge in different regions of the globe


  • Viktória Szűcs National Agricultural R&I Centre - Food Science Research Institute, Budapest, Hungary. and Hungarian Chamber of Agriculture - Directorate of Food Industry, Budapest, Hungary
  • Raquel Pinho Ferreira Guiné CI&DETS Research Centre, Polytechnic Institute of Viseu, Portugal
  • Marcela Leal Faculty of Health Sciences, Maimonides University, Argentina
  • Manuela Ferreira CI&DETS Research Centre, Polytechnic Institute of Viseu, Portugal
  • Paula Correia CI&DETS Research Centre, Polytechnic Institute of Viseu, Portugal
  • João Duarte CI&DETS Research Centre, Polytechnic Institute of Viseu, Portugal



Dietary fibre, eating habits, fibre rich foods, questionnaire survey, sources of fibre


Introduction: Dietary fibre (DF) is an important component in a healthy diet and its consumption constitutes one tool that can be used to lower risk factors for many diseases.

Objetives: Because DF has so many health benefits, this study aimed at comparing the eating habits and attitudes towards labelling as well as the knowledge about fibre rich foods and their health effects in three countries situated in different parts of the globe (Argentina, Portugal and Hungary).

Methods: A descriptive cross-sectional study was carried out on a convenience non-probabilistic sample of 1525 participants, by questionnaire survey.

Results: The results showed that the ingestion of DF was below the recommended dosages in the three countries, and people in general do not care much about the nutritional information in the food labels or the contents in DF. Internet appeared as a very important media that people use to get information about DF or healthy eating, while hospitals and health centre seem to fail somewhat on their educational role.

Conclusion: In general, the respondents showed a moderate level of knowledge about the nature and sources of DF but a better knowledge about its effects on human health, being this similar among the countries at study.


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Agriculture, Food and Veterinary Sciences