Association between dietary fiber intake and atherosclerotic cardiovascular disease risk in adults: a cross-sectional study of 14,947 population based on the National Health and Nutrition Examination Surveys

Abstract

Background This study aimed to investigate the association between dietary fiber intake and long-term cardiovascular disease (CVD) risk based on the National Health and Nutrition Examination Survey (NHANES) database. Methods A total of 14,947 participants aged 20–79 from the NHANES database were included in this study between 2009 and 2018. The atherosclerotic cardiovascular disease (ASCVD) score was utilized to predict the 10-year risk of CVD in individuals (low, borderline, intermediate, and high risk). Weighted univariate and multinomial multivariate logistic regression analyses were used to analyze the association between dietary fiber intake and long-term CVD risk. Results Higher dietary fiber density may be associated with a reduced ASCVD risk in participants with intermediate risk [odds ratio (OR) = 0.76; 95% confidence interval (CI), 0.61–0.94] and high risk (OR = 0.60; 95%CI, 0.45–0.81) compared with those in the group with low risk. Higher total dietary fiber intake may also reduce ASCVD risk in participants with high risk (OR = 0.84; 95%CI, 0.75–0.95). Subgroup analyses showed that higher dietary fiber density may be related to reduced ASCVD risk in intermediate-risk participants aged 20–39 (OR = 0.62; 95%CI, 0.43–0.89) and 40–59 (OR = 0.67; 95%CI, 0.49–0.94). In high-risk participants, higher dietary fiber density may reduce ASCVD risk in 20–39-year-old (OR = 0.38; 95%CI, 0.19–0.77), 40–59-year-old (OR = 0.37; 95%CI, 0.20–0.70), male (OR = 0.47; 95%CI, 0.23–0.97) and female (OR = 0.57; 95%CI, 0.38–0.86) participants. Conclusion Higher dietary fiber density and total dietary fiber intake were associated with a lower long-term CVD risk, especially in the 20–39 and 40–59 age groups, where the reduction was most significant.

Associations between Consumption of Dietary Fibers and the Risk of Type 2 Diabetes, Hypertension, Obesity, Cardiovascular Diseases, and Mortality in Chinese Adults: Longitudinal Analyses from the China Health and Nutrition Survey

“…However, a 2021 US study [28] suggested dietary fiber was independently associated with a reduced risk of diastolic hypertension (OR = 0.848, 95% CI 0.770, 0.934) and systolic hypertension (OR = 0.906, 95% CI 0.826, 0.993) after adjustments were made for confounding factors. On the relationship between dietary fiber intake and the risk of cardiovascular disease, a 2016 Iranian study [7] and a 2022 study from NHNES [29] suggested a negative association between fiber intake and the development of cardiovascular disease, but a 2020 French study [13] concluded that dietary fiber intake was not associated with the development of cardiovascular disease (OR = 0.86, 95% CI: 0.70, 1.06). On the relationship between dietary fiber intake and the risk of obesity development, a 2010 European study [8] suggested that total fiber intake was negatively associated with increased body weight and waist circumference.…”

Dietary Therapy in Prevention of Cardiovascular Disease (CVD)—Tradition or Modernity? A Review of the Latest Approaches to Nutrition in CVD

“…Higher dietary fiber density was most associated with a lower risk of atherosclerotic cardiovascular disease in people aged 20-39 and 40-59 years. Young people may benefit more from high dietary fiber intake for protection against CVD, i.e., dietary fiber intake of 14 g/1000 kcal had a better protective effect in this age group [41].…”

Influence of Internet-Based Health Management on Control of Clinical Parameters in Patients With Hypertension: Four-Year Longitudinal Study

“…Shim et al [26] and Duchame-Smith et al [27] pointed out that diet may be an important factor in BP control in patients with hypertension. Some bioactive ingredients may explain the cardioprotective effects of diet, such as vitamins, essential elements, dietary fiber, and phytochemicals [28][29][30][31]. The potential mechanisms of action may involve antioxidation; anti-inflammation; and regulation of blood sugar, blood lipids, and BP [32,33].…”