Dietary fiber intake and metabolic syndrome in postmenopausal African American women with obesity

Lepping, Krista; Adams‐Campbell, Lucile L.; Hicks, Jennifer; Mills, Mary Etta; Dash, Chiranjeev

doi:10.1371/journal.pone.0273911

Cited by 5 publications

(4 citation statements)

References 28 publications

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“…Increasing fiber intake reduces the risk of developing metabolic syndrome. An increase in fiber intake of 10 g per 1000 kcal reduced the risk of metabolic syndrome by 0.1 unit [ 78 ]. By increasing fiber intake, the composition of the intestinal flora changes.…”

Section: Dietary Intervention Of Chronic Diseases In Menopausementioning

confidence: 99%

The Importance of Nutrition in Menopause and Perimenopause—A Review

Erdélyi,

Pálfi,

Tűű

et al. 2023

Nutrients

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Menopause is associated with an increased prevalence of obesity, metabolic syndrome, cardiovascular diseases, and osteoporosis. These diseases and unfavorable laboratory values, which are characteristic of this period in women, can be significantly improved by eliminating and reducing dietary risk factors. Changing dietary habits during perimenopause is most effectively achieved through nutrition counseling and intervention. To reduce the risk factors of all these diseases, and in the case of an already existing disease, dietary therapy led by a dietitian should be an integral part of the treatment. The following review summarizes the recommendations for a balanced diet and fluid intake, the dietary prevention of cardiovascular diseases, the role of sleep, and the key preventive nutrients in menopause, such as vitamin D, calcium, vitamin C, B vitamins, and protein intake. In summary, during the period of perimenopause and menopause, many lifestyle factors can reduce the risk of developing all the diseases (cardiovascular disease, insulin resistance, type 2 diabetes mellitus, osteoporosis, and tumors) and symptoms characteristic of this period.

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Section: Dietary Intervention Of Chronic Diseases In Menopausementioning

confidence: 99%

The Importance of Nutrition in Menopause and Perimenopause—A Review

Erdélyi,

Pálfi,

Tűű

et al. 2023

Nutrients

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“…& 2014. Serat pangan memberikan pengaruh yang cukup besar terhadap zat gizi, sering dianggap sebagai makanan sehat untuk seseorang dengan risiko penyakit kardiovaskular, kolesterol tinggi, hipertensi, dapat bermanfaat bagi penderita diabetes melitus karena dapat mereduksi absorpsi glukosa usus, dapat dikaitkan dengan risiko sindrom metabolik lebih rendah (Soliman 2019;Chen et al 2016;Mao et al 2021;Lepping et al 2022).…”

Section: Kadar Serat Panganunclassified

Komposisi Nutrisi, Kandungan Senyawa Bioaktif dan Uji Hedonik Kue Tepung Ubi Ungu (Ipomoea batatas cultivar Ayamurasaki) Fermentasi

Maharani¹,

Pratiwi²,

Soeka³

2023

JBI

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Purple sweet potato (Ipomoea batatas cultivar Ayamurasaki) is one of the most abundant tropical food crops in Indonesia. Purple sweet potato has a very feasible potential to be considered in supporting a food diversification program based on flour products. The purpose of this study was to determine the nutritional composition and content of bioactive compounds in cakes made from processed purple sweet potatoes without and with fermentation. The cake microstructure was observed and documented using a SEM (Scanning Electro Microscopy) microscope. Organoleptic preference test was done in hedonic form (like or dislike) on taste, aroma, texture and color. Data were analyzed using SPSS software with ANOVA analysis. The nutritional results of the fermented purple sweet potato cake increased in the content of carbohydrates, fat, ash, dietary fiber, amylose, amylopectin while the protein and water content decreased. The result of the content of bioactive compounds from purple sweet potato cake with fermentation was an increase in the content of antioxidants, flavonoids while the content of polyphenols decreased. SEM results from purple sweet potato cake crumbs without and with different fermentation. The hedonic test results in terms of taste, aroma, and texture of cakes with flour without fermentation are preferred, while in terms of color without and with fermentation cakes are equally preferred.

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“…A number of studies have demonstrated an inverse relationship between fiber intake and the prevalence of MetS. Lepping et al [5 ▪ ] found an inverse association between total fiber intake and MetS among postmenopausal African--American women with obesity. The researchers observed that women who consumed more fiber had better metabolic profiles, and were less likely to have MetS.…”

Section: Inverse Association Between Total Fiber Intake and Metabolic...mentioning

confidence: 99%

Dietary fiber deficiency in individuals with metabolic syndrome: a review

Veluvali,

Snyder

2023

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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Purpose of review Metabolic syndrome (MetS) refers to a group of risk factors, which increase the risk of cardiovascular disease (CVD), type 2 diabetes (T2D), and other chronic diseases. Dietary fiber has been shown to mitigate many of the effects of various risk factors associated with MetS. Our review summarizes the recent findings on the association between dietary fiber deficiency and MetS. Recent findings A number of studies have shown that dietary fiber deficiency is associated with an increased risk of MetS. The main mechanisms by which dietary fiber may reduce the risk of MetS include reduction of cholesterol levels; improvement of blood sugar control; reduction of inflammation; and promotion of weight loss. Summary Literature suggests that a deficiency in dietary fiber consumption is a risk factor for MetS. An increase in dietary fiber intake may help to reduce the risk of developing MetS and its associated chronic diseases.

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Dietary fiber intake and metabolic syndrome in postmenopausal African American women with obesity

Cited by 5 publications

References 28 publications

The Importance of Nutrition in Menopause and Perimenopause—A Review

The Importance of Nutrition in Menopause and Perimenopause—A Review

Komposisi Nutrisi, Kandungan Senyawa Bioaktif dan Uji Hedonik Kue Tepung Ubi Ungu (Ipomoea batatas cultivar Ayamurasaki) Fermentasi

Dietary fiber deficiency in individuals with metabolic syndrome: a review

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