A recent article in Eating Well discusses the current attention surrounding fiber. Teresa Fung, the Ruby Winslow Linn Endowed Professor, co-chair of the Department of Nutrition, and director of the didactic program in dietetics, helps unpack the mechanisms and health benefits of this nutrient.
According to Fung, “To get the battery of benefits, we really want lots of different fruits, lots of different vegetables, different beans and lentils, and different types of whole grains.”