In a world increasingly obsessed with calories, protein intake, and exotic superfoods, a basic but essential component of human nutrition is often overlooked—dietary fibre. Found in fruits, vegetables, whole grains, legumes, nuts, and seeds, fibre plays a foundational role in maintaining good health. Yet, most people today, especially in urban and industrialised societies, are consuming far less than the recommended daily intake. Health authorities worldwide, including the World Health Organization and Indian Council of Medical Research, recommend at least 25 to 30 grams of dietary fibre per day. However, the average intake in many populations falls significantly short. This fibre gap is contributing silently—but significantly—to a surge in chronic diseases such as obesity, type 2 diabetes, cardiovascular ailments, and certain types of cancer. Fibre is of two main types: soluble and insoluble. Soluble fibre, which dissolves in water to form a gel-like substance, helps lower blood cholesterol and glucose levels. Insoluble fibre, on the other hand, adds bulk to stool and aids in regular bowel movements. Together, they keep the digestive system healthy, support the growth of beneficial gut bacteria, and reduce inflammation. One of the major advantages of fibre is its role in weight management. High-fibre foods are more filling and take longer to digest, helping control appetite and reduce overall calorie intake. Fibre also slows the absorption of sugar, preventing sudden spikes in blood glucose levels and reducing the risk of developing diabetes—a growing concern in India, which is home to one of the largest populations of diabetics in the world. The fibre deficit is largely a consequence of dietary shifts. The modern diet, increasingly dominated by ultra-processed foods, refined grains, and sugary snacks, is low in natural fibre. The convenience-driven food culture, with its fast meals and minimal fresh produce, has exacerbated the problem. Even among the health-conscious, emphasis is often placed more on protein shakes and low-carb regimens than on fibre-rich whole foods. Public health messaging needs to shift its focus. Just as fats and sugars are regulated and labelled clearly, fibre content should be highlighted and encouraged. Schools, workplaces, and healthcare settings must promote fibre literacy—educating people about sources of fibre and its benefits. Simple changes like switching from white rice to brown, snacking on fruits and nuts, or adding vegetables to every meal can have a profound long-term impact. Dietary fibre is not just a matter of digestion—it’s a matter of public health. Addressing the fibre gap is a low-cost, high-impact strategy that can help curb the rising tide of non-communicable diseases and lead us toward healthier, more sustainable eating habits.