Evaluating the Impact of Increased Fiber Intake on Gastrointestinal Discomfort among Adults
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Background: Dietary fiber supports gastrointestinal function, but tolerance varies according to fiber type, dose, fermentation characteristics, baseline gastrointestinal status, and rate of dietary change. Rapid or excessive intake of some fermentable nondigestible carbohydrates may produce bloating, gas, or discomfort. Objective: To evaluate dietary-pattern characteristics associated with gastrointestinal-discomfort severity among symptomatic young adults, with particular interest in fiber-related dietary practices. Methods: A cross-sectional questionnaire study included 347 adults aged 18–24 years with gastrointestinal symptoms recruited from health facilities in Lahore. Demographic characteristics, meal frequency, fruit and vegetable intake, processed-food consumption, and gastrointestinal symptom severity were recorded. Associations were evaluated using chi-square tests; Cramér's V was calculated for available contingency tables. Results: Mild symptoms were reported by 151 participants (43.5%), moderate symptoms by 132 (38.0%), and severe symptoms by 64 (18.4%). Meal frequency was associated with symptom severity, χ²(4)=41.25, p<0.001, Cramér's V=0.244. Processed-food frequency showed a smaller association, χ²(6)=16.90, p=0.0096, V=0.156. Fruit and vegetable consumption frequency was not significantly associated with symptom severity, χ²(6)=9.23, p=0.161, V=0.115. Conclusion: Gastrointestinal symptom severity was associated with meal frequency and processed-food consumption in this symptomatic young-adult sample, while fruit and vegetable frequency was not. Because actual fiber intake, fiber type, and change in fiber dose were not quantified, a specific causal effect of increased dietary fiber cannot be established.
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