Journal Article

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

Basora-Gallisá, J, López-Sabater, M C, Covas, M I, Corella, D, Martínez-González, M A, Ros, E, Lapetra, J, Sáez, G, Estruch, R, Lahoz, C, Ruiz-Gutiérrez, V, Fiol, M, Pena, M A, Gómez-Gracia, E, Escoda, R, Diez-Espino, J

2009

Overview

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.

• Publisher: BMJ Group,BMJ Publishing Group Ltd,BMJ Publishing Group,BMJ Publishing Group LTD
• Subject: Aged / Biological and medical sciences / Blood Glucose - metabolism / Blood pressure / Body weight / C-Reactive Protein - metabolism / Cardiovascular disease / Cardiovascular diseases / Cardiovascular Diseases - diet therapy / Cardiovascular Diseases - prevention & control / Cholesterol / Cholesterol - blood / Cholesterol, HDL - blood / Cholesterol, LDL - blood / Clinical trials / Collaboration / Cytokines - blood / Dairy products / Diabetes / Diet / Diet, Fat-Restricted / Diet, Mediterranean / Dietary fiber / Dietary Fiber - administration & dosage / Diseases of the digestive system / Energy Intake / Epidemiology / Evidence-Based Medicine / Female / Food / Fruits / General aspects / Health risk assessment / Health risks / Humans / Intervention / Laboratories / Legumes / Male / Meat / Medical sciences / Middle Aged / Miscellaneous / Natural & organic foods / Olive oil / Public health. Hygiene / Public health. Hygiene-occupational medicine / Radiotherapy. Instrumental treatment. Physiotherapy. Reeducation. Rehabilitation, orthophony, crenotherapy. Diet therapy and various other treatments (general aspects) / Risk Factors / Stroke / Studies / Urine / Vegetables