Tate & Lyle partners with Kellogg to educate Latin American health professionals on benefits of fiber

The new educational program will share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals across Mexico, Colombia, Chile, and Argentina.

Tate & Lyle (London, UK) has partnered with the Nutrition and Health Institute of Kellogg to share the latest science on dietary fibers with health clinicians, nutritionists, and food and beverage industry professionals across Mexico, Colombia, Chile, and Argentina. This program is building on the success of a similar initiative launched by Tate & Lyle in Brazil, the previous year which attracted over 6,000 participants. Research indicates that consumers in Latin America do not get enough fiber in their diets, with an average consumption of 15 grams per day, while the recommendation for adults ranges between 25 grams and 40 grams per day.

The online curriculum entitled “Dietary fibers: benefits that go beyond gut health,” will run from August 16 to December 31, 2021, and feature 12 twenty minute video lessons in Spanish led by nutrition experts and food scientists from different countries across Latin America. The program will cover a wide range of topics including:

  • Current dietary fiber recommendations and consumption in the Latin American region
  • The gut health and fiber connection including links to prebiotics, microbiota and immunity
  • Benefits of fiber across childhood and throughout healthy aging
  • Dietary fibers and body weight, glycemic response, bone and cardiovascular health
  • Emerging science: The impact of fiber on the gut-brain axis

The flexible program will allow health professionals to move at their own pace and prioritize the lessons that are most beneficial to their ongoing learning and practices.

“We are proud to share our latest science and understanding of fiber with fellow health practitioners in the region – our purpose is all about improving lives for generations and we hope attendees come away from the course with a better understanding of and confidence in the role fiber can play in supporting a healthier, balanced diet,” said Renata Cassar, Tate & Lyle’s senior nutrition manager, Latin America, in a press release.

“Nutrition is part of the Kellogg DNA, we are passionate about supporting the continuous education of health professionals on relevant topics like the impact of dietary fibre on intestinal microbiota or the role of fibre in trending diets like Mediterranean, ketogenic, FODMAP, etc. Fibre consumption in Latin American countries is often insufficient, and we want to make a difference” added Elisa Gómez Reyes, Nutrition and Health Institute of Kellogg lead.