Impact of fiber-fortified food consumption on anthropometric measurements and cardiometabolic outcomes: A systematic review, meta-analyses, and meta-regressions of randomized controlled trials

Lee, Delia Pei Shan; Peng, Aiwei; Taniasuri, Fransisca; Tan, Denise; Kim, Jung Eun

doi:10.1080/10408398.2022.2053658

Cited by 10 publications

(10 citation statements)

References 99 publications

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“…Regarding the effect of dietary fiber intake on serum lipid profiles, most of our results concurred with the report from a recent meta-analysis, which showed that fiber-fortified food consumption could significantly reduce the levels of serum TC, TG, and LDL-C, while no significant effect was observed in serum HDL-C concentration (92). However, in contrast, we only found a significant decrease in the subgroup analysis based on β-glucan intervention in the serum TG level, but not in overall pooled ESs.…”

Section: Discussionsupporting

confidence: 91%

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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Section: Discussionsupporting

confidence: 91%

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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“…These cardiometabolic and anthropometric improvements are attributed to the physicochemical properties of dietary fiber even at intervention dosages less than 15 g day −1 but may require a longer intervention duration for a more pronounced effect. [25] Okara intervention effectively increased total and insoluble fiber intake to the desirable range of 25-30 g day −1 , [26] with RO significantly increasing soluble fiber intake. Dietary fiber undergoes anaerobic fermentation in the gut, generating gaseous intermediates such as hydrogen gas by Bacteroides and Clostridium or carbon dioxide by some Clostridia, although some probiotics can assist with gas removal through re-utilization.…”

Section: Discussionmentioning

confidence: 99%

Regular Consumption of Biovalorized Okara‐Containing Biscuit Improves Circulating Short‐Chain Fatty Acids and Fecal Bile Acids Concentrations by Modulating the Gut Microbiome: A Randomized Controlled Crossover Trial

Lee

Gan

Xia

et al. 2023

Molecular Nutrition Food Res

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Scope: Okara is a fiber-rich food by-product whereby biovalorization with Rhizopus oligosporus can improve its nutritional quality, generating fermentable substrates for improved gut health maintenance. This study evaluates the impact of okara-and biovalorized okara-containing biscuits consumption on gut health in Singapore adults. Methods and results: Participants consume control (C), 20% flour-substituted okara (AOK), and 20% flour-substituted biovalorized okara (RO) biscuits for three weeks, with assessment of gut metabolites, microbiome, and dietary intake. Fecal valeric acid is significantly higher with RO compared to AOK (p = 0.005). RO and AOK have significantly higher total serum short-chain fatty acids (p = 0.002 and 0.018 respectively) and acetic acid (p = 0.007 and 0.030 respectively) compared to C. Higher serum propionic acid (p = 0.004) and lower fecal lithocholic acid (p = 0.009) are observed with RO. Although serum zonulin shows no significant difference amongst interventions, AOK reduces Clostridiales while RO increases Bifidobacterium. Conclusion: Okara consumption improves serum SCFA regardless of fermentation while biovalorized okara further enhances gut metabolites by modulating gut microbiome.

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“…23 Previous systematic reviews have reported the diverse effects of various prebiotics on the composition of the gut microbiota. [24][25][26] A previous study reported that inulin intake selectively increases the abundance of Bifidobacterium in the gut. 27 However, previous studies have not considered the abundance of A. muciniphila.…”

Section: Introductionmentioning

confidence: 99%

Effect of inulin, galacto-oligosaccharides, and polyphenols on the gut microbiota, with a focus on Akkermansia muciniphila

Tian,

Yu,

Tian

et al. 2024

Food Funct.

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Impact of fiber-fortified food consumption on anthropometric measurements and cardiometabolic outcomes: A systematic review, meta-analyses, and meta-regressions of randomized controlled trials

Cited by 10 publications

References 99 publications

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

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

Regular Consumption of Biovalorized Okara‐Containing Biscuit Improves Circulating Short‐Chain Fatty Acids and Fecal Bile Acids Concentrations by Modulating the Gut Microbiome: A Randomized Controlled Crossover Trial

Effect of inulin, galacto-oligosaccharides, and polyphenols on the gut microbiota, with a focus on Akkermansia muciniphila

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