Effects of dietary fiber on glycemic control and insulin sensitivity in patients with type 2 diabetes: A systematic review and meta-analysis

Mao, Ting; Huang, Fansu; Zhu, Xiaoying; Dong, Wei; Chen, Lianmeng

doi:10.1016/j.jff.2021.104500

Cited by 52 publications

(36 citation statements)

References 70 publications

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“…The association of the solubility of dietary fibers and health-related benefits has previously been recognized. Soluble dietary fiber can effectively improve glycemic control and insulin sensitivity in patients with Type 2 diabetes [ 9 ] and act as a source of prebiotic oligosaccharides upon partial hydrolysis [ 10 ]. Insoluble fiber, which is porous and poorly fermented, can improve gastrointestinal function via gut microbial ecology and key metabolites originating from gut microbiota, such as short-chain fatty acids [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Varnaitė¹,

Keršienė²,

Šipailienė³

et al. 2022

Foods

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In this study, different amounts (from 2% to 4.5%) of dietary fiber-rich cranberry pomace (CP) were added to yogurt before or after fermentation to increase dietary fiber content without changing the textural properties of the product. The addition of CP reduced whey loss, improved the firmness and viscosity, increased the total phenol compound content and the antioxidant capacity values (DPPH•, ABTS, and ORAC) of the yogurt in a dose-dependent manner, and had no significant effect on the viability of the yogurt culture bacteria. For all CP-supplemented yogurt samples, the bioaccessibility index of the polyphenols after in vitro intestinal phase digestion was approximately 90%. However, yogurt with CP added before fermentation exhibited a significantly (p < 0.05) lower degree of protein hydrolysis post-gastric and post-intestinal than the yogurt with CP added after fermentation. Yogurt supplemented with 4.5% CP could be considered a good antioxidant dairy product and a good source of dietary fiber.

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Section: Introductionmentioning

confidence: 99%

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Varnaitė¹,

Keršienė²,

Šipailienė³

et al. 2022

Foods

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“…The dosages and durations of dietary fiber intervention ranged from 3 g/day to 30 g/day (except for one study, which used guar gum at 15 mg/day, and another study that used brown rice at 225 g/d), and 4 to 13 weeks, respectively. Twenty-two meta-analyses were performed in China ( 23 , 25 – 27 , 29 – 31 , 35 – 37 , 42 , 43 , 45 , 49 , 51 , 53 – 56 , 69 – 71 ), six in Iran ( 24 , 32 – 34 , 38 , 40 ), four in the UK ( 13 , 39 , 41 , 57 ), one in Australia ( 14 ), eight in Canada ( 44 , 46 , 47 , 50 , 52 , 58 , 62 , 72 ), five in the USA ( 48 , 60 , 65 , 67 , 68 ), one in Brazil ( 59 ), one in Ireland ( 61 ), one in South Africa ( 63 ), one in Italy ( 64 ), one in the Netherlands ( 66 ), and one in Malaysia ( 28 ).…”

Section: Resultsmentioning

confidence: 99%

Associations between dietary fiber intake and cardiovascular risk factors: An umbrella review of meta-analyses of randomized controlled trials

Zhang

Qian

et al. 2022

Front. Nutr.

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Although several meta-analyses have revealed the beneficial effects of dietary fiber intake on human health, some have reported inconsistent findings. The purpose of this work was to perform an umbrella meta-analysis to evaluate the relevant evidence and elucidate the effect of dietary fiber intake on glycemic control, lipid profiles, systematic inflammation, and blood pressure. Eligible studies were searched in several electronic databases, including Web of Science, PubMed, Scopus, and the Cochrane Library, up to March 2022. A total of 52 meta-analyses involving 47,197 subjects were identified to assess the pooled effect size. Overall, higher dietary fiber intake was significantly associated with reductions in parameters involving glycemic control, including fasting plasma glucose (ES = −0.55, 95% CI: −0.73, −0.38, P < 0.001), fasting plasma insulin (ES = −1.22, 95% CI: −1.63, −0.82, P < 0.001), homeostasis model assessment of insulin resistance (HOMA-IR) (ES = −0.43, 95% CI: −0.60, −0.27, P < 0.001), and glycosylated hemoglobin (HbA1c) (ES = −0.38, 95% CI: −0.50, −0.26, P < 0.001). In terms of lipid profiles, higher dietary fiber intake was associated with significant reductions in the serum level of total cholesterol (ES = −0.28, 95% CI: −0.39, −0.16, P < 0.001) and low-density lipoprotein cholesterol (ES = −0.25, 95% CI: −0.34, −0.16, P < 0.001), but not triglycerides (ES = −0.001, 95% CI: −0.006, 0.004, P = 0.759) and high-density lipoprotein cholesterol (ES = −0.002, 95% CI: −0.004, 0.000, P = 0.087). Higher dietary fiber intake was also significantly associated with improved tumor necrosis factor-alpha serum levels (ES = −0.78, 95% CI: −1.39, −0.16, P = 0.013), while no significant effect was observed for C-reactive protein (ES = −0.14, 95% CI: −0.33, 0.05, P = 0.156). Finally, blood pressure was also significantly improved following higher dietary fiber intake (systolic blood pressure: ES = −1.72, 95% CI: −2.13, −1.30, P < 0.001; diastolic blood pressure: ES = −0.67, 95% CI: −0.96, −0.37, P < 0.001). Subgroup analysis revealed that the study population and type of dietary fiber could be partial sources of heterogeneity. In conclusion, the present umbrella meta-analysis provides evidence for the role of dietary fiber supplementation in the improvement of established cardiovascular risk factors.

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“…They include vitamins, minerals and bioactive substances such as phenolic compounds with antioxidant activity, which help the human body to fight the harmful effects of oxidative stress (Alì et al, 2021;Jiang et al, 2021;Singh et al, 2020). Dietary fibre, present in this type of foods is particularly important to the health of the gastrointestinal system and certain types of cancer (Gill et al, 2018;Johnson, 2005;Mao et al, 2021;McRae, 2018;Tang et al, 2013;Tomas et al, 2020;Wunjuntuk et al, 2022;Xu et al, 2018). Hence incentive the consumption of fibre rich foods is a way to improve the health of the general population.…”

Section: Discussionmentioning

confidence: 99%

Food consumption knowledge and habits in a developing country: a case of Lebanon

Boustani¹,

Ferreira²,

Guiné³

2021

IRD

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This research work investigated the Lebanese consumers' knowledge about food fibre and their food habits according to age groups and gender. The study was conducted from January 2021 till end of March 2021. Due to the pandemic of Covid-19 and the lockdown, the questionnaire was administered randomly through social media. The survey consisted of a longitudinal study carried out on a non-probabilistic convenience sample of 258 Lebanese participants. The responses were used to undertake a quantitative, descriptive and analytical study. The questionnaires received and considered valid, were mostly from women (59.7%) and essentially living in an urban environment (78.3%). To analyse the data, basic descriptive statistics were considered on a first level. Additionally, statistical tests were also carried out (Student t test for comparisons between two groups). Finally, results and analysis were done to evaluate the importance of food knowledge among these people in addition to their eating habits and the possible gender differences. The results revealed that there are some gender inequalities (F=6.238, α= 0.0013) in terms of knowledge about food fibre, but no living environment differences were found (F=0.36, α=0.85). Additionally, consumption habits showed major differences between female and male food behaviour, especially when it comes to eating: the frequency of eating outside from home, eating fast food and consuming fruits. The value of this study focuses on the food knowledge and habits in Lebanon, specifically in a country defined by a multi-ethnical diversity and religiosity and where food habits were mainly related to social behaviour. Therefore, this study adds more knowledge about these people's food behaviour and valuable information about specific food attitudes.

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Effects of dietary fiber on glycemic control and insulin sensitivity in patients with type 2 diabetes: A systematic review and meta-analysis

Cited by 52 publications

References 70 publications

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production

Associations between dietary fiber intake and cardiovascular risk factors: An umbrella review of meta-analyses of randomized controlled trials

Food consumption knowledge and habits in a developing country: a case of Lebanon

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