Crispbread, kiwi, chia seeds. A new health craze is making the rounds online: “fibre maxxing,” the practice of loading your diet with as much fibre as possible. The question is whether this trend is a shortcut to better health or just another internet fad dressed up as science.
Research suggests fibre may be more powerful than most people realize. In Sweden, where the movement has caught attention, the numbers tell a clear story. National surveys show nine out of ten Swedes eat too little whole grain, and seven out of ten fall short on fibre. Young people are the worst off, eating more sugar, red and processed meat, and fewer vegetables than any other group.
To address that gap, Sweden recently launched the Whole Grains Promotion project, backed by the National Food Agency. At the same time, social media has taken over with its own approach—skip moderation, push fibre to the max.
“Fiber is good for the intestinal flora, for blood fats, and for keeping digestion on track,” says Lotta Moraeus, dietitian at the Swedish National Food Agency. “It also creates a sense of fullness, which leaves less room for constant snacking.”
But there’s a catch. Your body doesn’t always thank you for unlimited servings of beans, seeds, and whole grains. “It’s very individual,” Moraeus explains. “Too much fibre can cause diarrhoea and gas. There isn’t really a strict upper limit—you have to test what works for you.”
Meanwhile, researchers are uncovering more about the deeper connection between fibre and long-term health. At Uppsala University, professor of molecular epidemiology Tove Fall is studying the gut’s role in cardiovascular disease. What her team is seeing makes the fire-raising trend more than just hype.
“Gut health is central,” Fall says. “We know that bacterial flora is shaped by what we eat, especially fibre. When bacteria break down fibre, they release byproducts that trigger satiety hormones—similar to what drugs like Ozempic do.”
Bottom line: fibre isn’t just roughage. It influences hunger, heart health, and the microscopic ecosystem inside us. The challenge isn’t convincing people it’s good—it’s getting them to eat enough without tipping into excess.