The results suggest a 15-30 per cent decrease in all-cause and cardiovascular related mortality; and reduced incidence of coronary heart disease, stroke, Type-2 diabetes and colorectal cancer by 16-24 per cent. "This reduces incidence risk and mortality from a broad range of important diseases".
The team from the University of Otago in New Zealand looked at 185 clinical trials and 58 studies carried out during the last four decades involving more than a million people.
For every 1,000 participants in the 243 studies and trials, the impact of consuming higher fibre intakes translates into 13 fewer deaths and six fewer cases of coronary heart disease when compared to those consuming lower fibre diets.
According to the study, most people worldwide now consume less than 20g of dietary fibre a day.
The review commissioned by the World Health Organisation showed there was clear evidence people should increase their intake of fibre - which is found in high-carb foods - to reduce the risk of heart disease, stroke, diabetes and other chronic diseases.
The data suggested that consuming 25-29 grams each day was adequate but higher intakes of dietary fibre could provide even greater protection.
In Britain in 2015, an advisory committee on nutrition recommended an increase in dietary fibre intake to 30g a day, but only 9 per cent of British adults manage to reach this target.
"The breakdown of fibre in the large bowel by the resident bacteria has additional wide-ranging effects including protection from colorectal cancer", Mann said.
Kevin Whelan, Professor of Dietetics, King's College London, said: "Importantly this research was able to investigate not only the effect of the total amount of fibre, but also the quality of the fibre". Fitness enthusiasts and health conscious people must note that foods with a low glycaemic index or low glycaemic load may also contain added sugars, saturated fats, and sodium.