Effects of dietary fibre intake on risk factors for cardiovascular disease in subjects at high risk

Abstract

Background: Epidemiological studies and feeding trials with supplements suggest that fibre intake is associated with a reduction in cardiovascular risk. However, the effects of changes in dietary fibre on risk factor levels have not been evaluated in free-living individuals. Thus, the effects of changes in dietary fibre intake on cardiovascular risk factors were assessed over 3 months in free-living high-risk subjects. Methods: 772 high-risk subjects (age 69¡5 years) were assigned to a low-fat diet or two Mediterranean-style diets. All participants received behavioural and nutritional education, including recommendations for increasing the consumption of vegetables, fruits, and legumes. Changes in food and nutrient intake, body weight, blood pressure, lipid profiles, glucose control and inflammatory markers were evaluated. Results: Most participants increased consumption of vegetable products, but the increase in dietary fibre exhibited wide between-subject variability (6-65 g/day). Body weight, waist circumference, and mean systolic and diastolic blood pressure decreased across quintiles of fibre intake (p,0.005; all). Reductions in fasting glucose and total cholesterol levels, and increments in HDL cholesterol were highest among participants in the upper 20% of fibre intake (p = 0.04 and 0.02 respectively). Plasma concentrations of C-reactive protein, but not those of inflammatory cytokines, decreased in parallel with increasing dietary fibre (p = 0.04). Significant reductions in LDL cholesterol were observed only among participants with the greatest increases in soluble fibre intake (p = 0.04). Conclusions: Increasing dietary fibre intake with natural foods is associated with reductions in classical and novel cardiovascular risk factors in a high-risk cohort.

Impact of Intervention with Co-Enzyme Q10 on Homocysteine Levels of Cardiac Patients with Established Angiographic Evidence

“…It was 8 ± 4.46 gm and 5.6 ± 0.78 in men and women respectively. Epidemiological studies have found high fibre diets to have beneficial effects in the prevention of CVD [37]. High fat intake bears direct correlation with BMI and lipid profile of the subjects.…”

Functional and physiological properties of total, soluble, and insoluble dietary fibres derived from defatted rice bran

“…4b) 18.20 % vs. 13.76 % respectively (p<0.05). There are numerous reports on dietary fiber potential lowering of blood cholesterol (Anderson et al 2009;Estruch et al 2009). The cholesterol reducing effect of SDF is based on different mechanisms.…”

<b>Lipid profile and glycemic response of rats fed on a semi-purified diet supplemented with Agaricus brasiliensis mushroom

“…One of the great challenges of the century in developed and developing countries has been avoiding the above-mentioned transition in the population´s dietary patterns. In the case of diet, several studies have shown that the components of dietary fiber, particularly soluble ones, may influence lipid metabolism in direct association between fiber intake and reduced risk of cardiovascular diseases (Estruch et al, 2009 There are several places in humans or animals where the dietary fiber may interact with physiological structures, such as the intestinal lumen, by modifying the kinetics of nutrient absorption through changes in solubility and pH or through post-absorptive ones such as modulation of pancreatic secretion, lipoprotein metabolism, secretion of bile acids or the effects of colonic fermentation by-products in the hepatic synthesis of cholesterol (Wong, De Souza, & Kendalli, 2006).…”