Dietary fiber is any plant material in the diet that is resistant to enzymatic digestion, such as cellulose, non-cellulosic polysaccharides such as hemicellulose, gelatin substances, gums, mucilageous, and a non-starch segment lignin. Fiber-rich diets, such as oats, almonds, and leafy greens, have been linked to a lower risk of a variety of diseases. Dietary fiber-rich foods have been shown to provide many medicinal benefits in the treatment of a variety of ailments, including obesity, type 2 diabetes, and colon cancer. Food scientists and technologists looked at the use of DF (dietary fiber) in a variety of foods by evaluating and using strands from a variety of common and unusual sources, including agro-food handling by products. Dietary fiber consumption may have an unanticipated impact on supplement retention. Supplement absorption is influenced by physicochemical variables of dietary fiber, such as maturation, building capacity, limiting capacity, thickness and gel arrangement, water-holding limit, and dissolvability. Dietary fiber intake has an effect on the different supplementation methods. The addition of full fiber to one's diet may delay the onset of the glycemic response. After a meal, soluble fiber decreased blood glucose levels, while sterilized insoluble fiber had virtually little effect.