Abstract:In China，the foods with substantially higher dietary fiber content than common staples such as rice，flour，fruits，and vegetables are generally referred to as high-fiber foods.High-fiber foods are rich in nutrients and have positive effects on the prevention and control of chronic diseases.Currently，China has made significant progress in the research on the nutritional and processing characteristics of high-fiber foods，the optimization of modern processing technologies，and the applications of products.However，existing studies remain highly fragmented.The compatibility and synergistic effects of different processing technologies have not been systematically integrated，the development of nutritional formulas for specific populations has not been widely implemented，and techniques for balancing fiber retention and product palatability still require breakthroughs.Therefore，a systematic review of the nutritional and processing characteristics，modern processing technologies，and product applications of high-fiber foods provides theoretical and practical references for technological innovations in this field，which has important practical significance.