Based on the interdisciplinary research, a close relationship was demonstrated between the dietary fibre intake and the number of new  cases of non-communicable diseases. In the research study, there were discussed a dietary fibre definition and those dietary fibre  quantifying methods, which were concordant with the currently applicable concept of fibre. The most recent data were presented with  respect to the recommended dietary fibre intake as were the data on what was the level of consumption, by the average Pole, of fibre and  food products containing that component. It is confirmed by the statistical data derived from the Central Statistical Office in Poland  (referred to as GUS) and by the latest data derived from the USDA National Nutrient Database 28 SR on the contents of nutrients in 7,999  food products that in Poland cereal products constitute the main source of dietary fibre. It was shown that in 2016, in our country the  average daily consumption of DF was 15.4 g/persons and about 43 % of the DF daily intake came from cereal products, of which two-thirds  were bread products. Moreover, the dietary fibre content in various types of cereals was compared with that in 1,494 cereal  products. The basket of those products includes many new items, which, now, are more and more eaten by consumers in Poland and which  are not taken into account in the national reference literature pertaining to nutrition. The data analysis showed that all the low-processed cereal products produced from the whole grains or with the whole grains added were many times richer in dietary fibre than  those highly-refined and cleaned during technological processes as were the products originating from peripheral layers of kernel.