Closing the fiber gap: Experts spotlight prunes for boosting daily intake

Daily fiber intake remains low across the UK and Europe, with the British Dietetic Association (BDA) revealing UK adults only consume around two-thirds of the recommended 30 g per day. Meanwhile, in Germany and Norway, where fiber consumption is the highest in Europe, intake still falls below the recommended amount. 

In light of this, the California Prune Board highlights that nutrient-dense prunes can help fill the fiber gap as a satiating snack and versatile cooking ingredient.

The organization underscores that 100 g of prunes contain 7.1 g of fiber, equivalent to around a quarter of the recommended daily fiber intake. The nutritional composition of prunes includes both soluble fiber, which is associated with a decreased risk of heart disease, and insoluble fibre, which contributes to healthy digestion.

“Fiber is finally moving out of protein’s shadow and taking center stage as a must-have nutrient thanks to the positive impact its consumption can have on overall health,” says Esther Ritson-Elliott, director of international marketing and communications for the California Prune Board.

First fruit with authorized European health claim

California Prune Board points to the growing body of global consumers increasingly seeking out natural, unprocessed foods as a source of nutrition, with 30% willing to pay more for food with health and nutritional properties.

 Notably, 100 g of prunes contain 7.1 g of fiber, equivalent to around a quarter of the recommended daily fiber intake.Fiber is “almost as much of a draw” as protein on the list of consumer ingredient preferences.

As the first whole fruit to achieve an authorized European health claim, prunes are known to contribute to the gut microbiome and cardiovascular health. One advancing area of research is the “gut-bone axis” linking prune consumption to positive bone health, particularly for postmenopausal women.

“California Prunes are a natural, nutritious, and convenient way for consumers to easily boost fiber intake,” says Ritson-Elliott. “As a shelf-stable product, they can be stored for up to a year without compromising on taste, while the concentrated sweetness of California-origin prunes can elevate meals in a range of ways.

“Prunes can be used to cut fat and sugar in baked goods if used as a swap for butter or sugar and are versatile enough to replace meat in savory dishes thanks to their texture and succulence.”

While prunes have long been lauded for their gut-friendly attributes by older generations, the California Prune Board is now focusing its marketing toward fiber-conscious younger generations.