The Association of Dietary Fiber Intake in Three Meals with All-Cause and Disease-Specific Mortality among Adults: The U.S. National Health and Nutrition Examination Survey, 2003–2014

Abstract

The timing of food intake can significantly alter the body’s metabolism of nutrient intake and affect the occurrence of chronic diseases. However, whether and how the intake time of dietary fiber could influence mortality risks is largely unknown. This study aims to reveal the association between total dietary fiber intake and fiber intake at different times with all-cause, cancer, and cardiovascular disease (CVD) mortality rates. A total of 31,164 adults who enrolled in the National Health and Nutrition Examination Survey from 2003 to 2014 are included in this study. Dietary fiber intake was measured using 2-day, 24 h dietary recall. The main exposures in this study were the intake of dietary fiber at breakfast, lunch, and dinner via regression analysis of the residual method. The main outcomes were the all-cause, cancer, and CVD mortality rates. Cox proportional hazards regression models were used to evaluate the survival relationship between dietary fiber intake at different times and mortality rates. Among the 31,164 adults, 2915 deaths, including 631 deaths due to cancer and 836 deaths due to CVD, were documented. Firstly, after adjusting for potential confounders, compared to the participants in the lowest quintile of total dietary fiber intake, the participants in the highest quintile of fiber intake had lower all-cause (HR = 0.686, 95% CI: 0.589–0.799, p for trend <0.001) and cancer (HR = 0.606, 95% CI: 0.446–0.824, p for trend = 0.015) mortality risks. Secondly, compared to the participants in the lowest quintile of dietary fiber intake at dinner, the participants in the highest quintile of fiber intake had lower all-cause (HR = 0.796, 95% CI: 0.668–0.949, p for trend = 0.009) and cancer (HR = 0.564, 95% CI: 0.388–0.822, p for trend = 0.005) mortality risks. Furthermore, equivalently replacing each standard deviation of dietary fiber consumed at breakfast with that at dinner was associated with lower cancer mortality risks (HR = 0.846, 95% CI: 0.747–0.958). In conclusion, this study demonstrates that, in the NHANES (2003–2014) cohort, to reduce all-cause and cancer mortality risks, the optimal dietary fiber intake time is in the evening.

Association of dietary carbohydrate and fiber ratio with postmenopausal bone mineral density and prevalence of osteoporosis: A cross-sectional study

“…Too low carbohydrate intake might correlate with trends of diseases such as insulin resistance and metabolic acidosis in healthy lean individuals [ 25 ]. Dietary fiber is a class of carbohydrate polymers, which is associated with the risk and prognosis of multiple chronic diseases [ 26 , 27 ]. In a previous study, the researchers found that higher total dietary fiber intake had a moderate effect on reducing hip bone loss in males, while vegetable fiber exhibited significant protective effects against spinal bone loss in females [ 28 ].…”

A High-Fiber Diet or Dietary Supplementation of Acetate Attenuate Hyperoxia-Induced Acute Lung Injury

“…Multiple epidemiological investigations have reported that high intake of dietary fiber can reduce the risk of obesity, cardiovascular disease, chronic obstructive pulmonary disease, and diabetes [32]. Furthermore, high dietary fiber intake was associated with reduced all-cause cardiovascular disease and cancer mortality risk according to several cohort studies [33]. Numerous animal studies have demonstrated that SCFAs produced by fermentation of intestinal dietary fiber are associated with reductions in inflammatory responses, oxidative stress, immune responses, and apoptosis [10,21].…”

Interactions between toll‐like receptors signaling pathway and gut microbiota in host homeostasis

“…Growing evidence indicates that obesity is accompanied by dysbiosis of gut microbiota, although no consensus has been formed on. It has been reported that a decrease in Bacteroidetes and an increase in Firmicutes are related to obesity 67 . A cohort study following weight‐loss bariatric surgery found patients with less favorable outcomes had oral microbiota enriched in phylum Actinobacteria and intestinal microbiota enriched in phylum Bacteroidetes 68 .…”

“…It has been reported that a decrease in Bacteroidetes and an increase in Firmicutes are related to obesity. 67 A cohort study following weight‐loss bariatric surgery found patients with less favorable outcomes had oral microbiota enriched in phylum Actinobacteria and intestinal microbiota enriched in phylum Bacteroidetes . 68 Nirmalkar et al further showed that the genus Lactobacillus and family Coriobacteriaceae were enriched in children, and genera Collinsella and Prevotella were enriched in obese adolescents.…”