RESUMOOs efeitos positivos da fibra alimentar estão relacionados, em parte, ao fato de que uma parcela da fermentação de seus componentes ocorre no intestino grosso, o que produz impacto sobre a velocidade do trânsito intestinal, sobre o pH do cólon e sobre a produção de subprodutos com importante função fisiológica. Indivíduos com elevado consumo de fibras parecem apresentar menor risco para o desenvolvimento de doença coronariana, hipertensão, obesidade, diabetes e câncer de cólon. O aumento na ingestão de fibras reduz os níveis séricos de colesterol, melhora a glicemia em pacientes com diabetes, reduz o peso corporal e foi associado com menores níveis séricos de proteína C reativa ultrassensível. O maior consumo de fibras e a ingestão de mais fibras do que a atualmente recomendada (14 g/1.000 kcal) poderão trazer maior benefício à saúde, incluindo a redução de processos inflamatórios de baixo grau. Arq Bras Endocrinol Metab. 2013;57(6):397-405Descritores Fibras alimentares; doença crônica; inflamação ABSTRACTThe positive effects of dietary fiber are related, in part, to the fact that a portion of the fermentation of components takes place in the large intestine, which has an impact on the speed of digestion, pH of the colon, and production of by-products with important physiological functions. Individuals with high fiber intake seem to have lower risk of developing coronary artery disease, hypertension, obesity, diabetes, and colon cancer. The increase in fiber intake reduces serum cholesterol, improves blood glucose in patients with diabetes, reduces body weight, and is associated with lower serum ultrasensitive C-reactive protein. Increased fiber intake and intake of more fiber than the currently recommended level (14 g/1,000 kcal) may provide greater health benefits, including reducing low-grade inflammation. Arq Bras Endocrinol Metab. 2013;57(6):397-405

BackgroundHigher intake of dietary fiber is associated with lower risk of coronary heart disease, the leading cause of mortality among people with type 1 diabetes. The protective effect includes the anti-inflammatory properties of some foods. Population-based studies have shown an inverse association between some nutritional habits and high sensitive -C-reactive protein (hs-CRP). This study aimed to ascertain the association between fiber intake and hs-CPR levels in patients with type 1 diabetes.MethodsThis cross-sectional study was conducted with 106 outpatients with type 1 diabetes; age 40 ± 11 years; diabetes duration of 18 ± 8.8 years. Dietary intake was evaluated by 3-day weighed-diet records. Patients were categorized in 2 groups, according to fiber intake (>20 g/day and <20 g/day).ResultsThe group with fiber intake > 20 g/day had lower hs-CRP levels [median (25th-75th) 0.7 mg/dl (0.4-2.4) vs. 1.9 mg/dl (1.0-4.4); P = 0.002], than the other group. Controlled for HbA1c and energy intake, an inverse relation was observed between hs-CRP levels and total fiber [ß = − 0.030 (SE: 0.0120), P = 0.02], soluble fiber [ß = − 0.078 (SE: 0.0421), P = 0.06] and insoluble fiber [ß = − 0.039 (SE: 0.01761), P = 0.026]. Even, after additional adjustment fibers remained associated with lower hs-CRP levels. Total fibers were stratified in 4 groups: < 10 g/day, from 10 to < 20 g/day, from 20 to 30 g/day and > 30 g/day. Compared to the group who ingested < 10 g/day of total fiber (referent group), the group who consumed > 30 g/d had significantly lower hs-CRP levels [−2.45 mg/L, P = 0.012] independent of the HbA1c values.ConclusionsThe present study suggests that an increased consumption of dietary fiber > 30 g/day may play a role in reducing inflammation in individuals with type 1 diabetes.