Effect of a very-high-fiber vegetable, fruit, and nut diet on serum lipids and colonic function

Jenkins, David; Kendall, Cyril W.C.; Popovich, David G.; Vidgen, Edward; Mehling, Christine C.; Vuksan, Vladimir; Ransom, Thomas; Rao, A.V.; Rosenberg-Zand, Rachel S.; Tariq, Nauman; Corey, Paul; Jones, Peter J.H.; Raeini, Mahmoud; Story, Jon A.; Furumoto, Emily J.; Illingworth, D. Roger; Pappu, Anuradha S.; Connelly, Philip W.

doi:10.1053/meta.2001.21037

Cited by 126 publications

(61 citation statements)

References 61 publications

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“…This may also explain the smaller range in the concentration of the different CAs compared with a previous study in patients with ulcerative colitis consuming a similar type of oat bran (Hallert et al, 2003). An increase in the faecal excretion of CAs has also been seen in other studies in humans, for example, when dietary fibre from fruits and vegetables were added to the diet during a period of 2 weeks (Jenkins et al, 2001). In the present work with healthy subjects, there was a decrease in the concentration of total CAs after 12 weeks compared with 8 weeks (Po0.05).…”

Section: Oat Bran Increases Faecal Cas U Nilsson Et Alsupporting

confidence: 58%

Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects

et al. 2007

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Background/Objective: Carboxylic acids (CAs), especially butyric acid, have been suggested to counteract colonic diseases, such as ulcerative colitis and colon cancer. Colonic formation of CAs can be influenced by the diet, but the concentrations and pattern formed need to be evaluated for different food products in humans. To elucidate how the colonic concentration of CAs in healthy subjects is influenced by dietary supplementation with oat bran, and whether the concentration varies over time and during consecutive days. Subjects/Methods: Twenty-five healthy subjects (age 2471.3) were recruited to the study. The subjects were given 40 g b-glucan enriched oat bran per day, corresponding to 20 g dietary fibre, in 4 slices of bread. CAs were analysed in faeces during three consecutive days after 0, 4, 8 and 12 weeks on this diet. Results: The concentration of acetic, propionic, butyric, isobutyric and isovaleric acid was higher (Po0.05-0.001) after 8 weeks on the oat bran diet as compared with values at entry, whereas that of lactic acid was lower (Po0.05). After 12 weeks, the concentrations of acetic, propionic and isobutyric acid were still higher and that of lactic acid lower. The variation between individuals was considerable, whereas in the same individuals there was little variation. Conclusions: Oat bran increased the faecal concentration of CAs after 8 weeks, indicating an increased concentration also in the distal colon. The concentration of all main acids increased, except for lactic acid, which decreased. Oat bran may therefore have a preventive potential adjunct to colonic diseases.

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Section: Oat Bran Increases Faecal Cas U Nilsson Et Alsupporting

confidence: 58%

Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects

et al. 2007

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“…Furthermore, adiponectin may lower circulating FFA concentrations by increasing fatty acid oxidation by skeletal muscle (Yamauchi et al, 2001) and by increasing hepatic FFA extraction directly (Tschritter et al, 2003). Cereal fibre may affect adiponectin by reducing the FFA available for storage in adipose tissue by promoting the clearance of lipids ( Jenkins et al, 2001). FFA acts as a ligand for the upstream regulation of adiponectin expression (Iwaki et al, 2003).…”

Section: Discussionmentioning

confidence: 99%

The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

2009

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Background: C-reactive protein (CRP), a sensitive marker of inflammation, is an independent predictor of future cardiovascular disease (CVD), which is a major cause of death worldwide. In epidemiological trials, high-fibre intakes have consistently been associated with reduction in CVD risk and CRP levels. Objective: The objective of this study was to assess the influence of dietary fibre (DF) on CRP in clinical trials. Data sources: Databases were searched from the earliest record to April 2008 and supplemented by crosschecking reference lists of relevant publications. Study selection: Human adult intervention trials, at least 2 weeks in duration, with an increased and measurable consumption of DF were included and rated for quality. Data synthesis: Seven clinical trials were included, and six of these reported significantly lower CRP concentrations of 25-54% with increased DF consumption with dosages ranging between 3.3-7.8 g/MJ. The seventh trial with psyllium fibre supplementation failed to lower CRP levels significantly in overweight/obese individuals. Weight loss and altered fatty acid intakes were present in most of the studies. Conclusions: In the presence of weight loss and modified saturated, monounsaturated and polyunsaturated fat intakes, significantly lower CRP concentrations (k25-54%) are seen with increased fibre consumption (X3.3 g/MJ). Mechanisms are inconclusive but may involve the effect of DF on weight loss, and/or changes in the secretion, turnover or metabolism of insulin, glucose, adiponectin, interleukin-6, free fatty acids and triglycerides. Clinical studies of high-and low-fibre diets are needed to explore the potential favourable effects as observed epidemiologically, and to understand individual susceptibility to its antiinflammatory effect and long-term cardiovascular reduction.

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“…LDL cholesterol was calculated. 3 Serum apolipoprotein A-l and B were measured by nephelometry, 3 lipoprotein(a) [Lp(a)] by a commercial ELISA (Macra Lp(a) Kit, Trinity Biotech USA), and C-reactive protein by end-point nephelometry (Behring BN-100, N highsensitivity C-reactive protein reagent, Dade-Behring). Plasma total L-homocysteine was analyzed with a fluorescence polarization immunoassay (IMx homocysteine assay, Axis-Shield).…”

Section: Analysesmentioning

confidence: 99%

“…[1][2][3][4][5][6][7][8][9][10][11] However, their use is not yet part of standard advice for patients with hyperlipidemia, 12,13 despite recognized health benefits for the general population. 13 There is also concern that high-fat foods may cause weight gain.…”

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confidence: 99%

Dose Response of Almonds on Coronary Heart Disease Risk Factors: Blood Lipids, Oxidized Low-Density Lipoproteins, Lipoprotein(a), Homocysteine, and Pulmonary Nitric Oxide

et al. 2002

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Background-Although recent studies have indicated that nut consumption may improve levels of blood lipids, nuts are not generally recommended as snacks for hyperlipidemic subjects because of their high fat content. Furthermore, the effective dose is still unknown. Methods and Results-The dose-response effects of whole almonds, taken as snacks, were compared with low-saturated fat (Ͻ5% energy) whole-wheat muffins (control) in the therapeutic diets of hyperlipidemic subjects. In a randomized crossover study, 27 hyperlipidemic men and women consumed 3 isoenergetic (mean 423 kcal/d) supplements each for 1 month. Supplements provided 22.2% of energy and consisted of full-dose almonds (73Ϯ3 g/d), half-dose almonds plus half-dose muffins, and full-dose muffins. Fasting blood, expired air, blood pressure, and body weight measurements were obtained at weeks 0, 2, and 4. Mean body weights differed Ͻ300 g between treatments. The full-dose almonds produced the greatest reduction in levels of blood lipids. Significant reductions from baseline were seen on both halfand full-dose almonds for LDL cholesterol (4.4Ϯ1.7%, Pϭ0.018, and 9.4Ϯ1.9%, PϽ0.001, respectively) and LDL:HDL cholesterol (7.8Ϯ2.2%, Pϭ0.001, and 12.0Ϯ2.1%, PϽ0.001, respectively) and on full-dose almonds alone for lipoprotein(a) (7.8Ϯ3.5%, Pϭ0.034) and oxidized LDL concentrations (14.0Ϯ3.8%, PϽ0.001), with no significant reductions on the control diet. No difference was seen in pulmonary nitric oxide between treatments. Conclusions-Almonds used as snacks in the diets of hyperlipidemic subjects significantly reduce coronary heart disease risk factors, probably in part because of the nonfat (protein and fiber) and monounsaturated fatty acid components of the nut.

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Effect of a very-high-fiber vegetable, fruit, and nut diet on serum lipids and colonic function

Cited by 126 publications

References 61 publications

Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects

Dietary supplementation with β-glucan enriched oat bran increases faecal concentration of carboxylic acids in healthy subjects

The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

Dose Response of Almonds on Coronary Heart Disease Risk Factors: Blood Lipids, Oxidized Low-Density Lipoproteins, Lipoprotein(a), Homocysteine, and Pulmonary Nitric Oxide

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