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Increased fiber intake reduces several cardiovascular disease risk factors in high risk subjects
Fall 2009, Vol 5, Issue 17 -- Download the PDF 
Researchers in this
featured study are
the first to report findings
assessing the effects of
dietary fiber intake on
"free-living subjects" with
high cardiovascular disease
risk. Investigators
site previously established
epidemiological
studies indicating dietary
fiber intake may reduce
the incidence of diabetes,
stroke and heart disease.
They also note earlier
clinical trials suggesting
blood pressure, lipid profiles
and insulin sensitivity
may all improve with
fiber supplementation.
Estruch et al are the first
to assess changes in cardiovascular
disease risk
factors over a threemonth
period of
increased total and soluble
dietary fiber (DF)
intake among high-risk
subjects (age 69 +/- 5
years) consuming a diet
close to the traditional 'Mediterranean diet' (Meddiet).
90% of the 772 participants in this study were
overweight, greater than 75% had hypertension, and
one-quarter had a family history of heart disease.
This featured study is a short-term trial from a subset of participants in the well-known PREDIMED study, a five-year clinical trial designed to assess the Med-diet and cardiovascular disease prevention. Researchers hypothesized that DF may play an instrumental role in the Med-diet's established influence on reducing cardiovascular disease risk. At baseline both validated food frequency questionnaires (FFQ) and physical activity questionnaires were administered. Trained dieticians assisted participants in completing FFQs throughout the trial. A control group was established in which participants received personal advice as well as written recommendations for following a low-fat diet. In two Med-diet groups, subjects were given personalized advice for dietary changes designed to match as closely as possible the traditional Mediterranean diet. In all groups (control and two Med-diet) participants received dietary instructions to increase the consumption of fiberrich foods. Several cardiovascular disease risk factors were evaluated, including changes in body weight, blood pressure, lipid profiles, glucose control and inflammatory markers. Among the 772 participants, only three withdrew over the study period, leaving data for 769 participants. While a significant increase in DF intake was observed among all participants in the three-month assessment, the changes varied widely, from 6 to 65 g. The highest DF intakes corresponded with a greater reduction in weight, waist circumference, blood pressure, fasting glucose, plasma concentrations of C-reactive protein and total cholesterol. HDL cholesterol increased incrementally with increased DF consumption as well. Those subjects in the highest 20% of DF intake showed the most statistically significant changes. The remaining 80% showed modest changes in individual cardiovascular disease risk factors. However, "taken together," note researchers, the change in each individual risk factor "suggest that increasing DF consumption may be instrumental in the population cardiovascular risk profile, therefore preventing or delaying future cardiovascular disease events." Study: Estruch, R. et al, J Epidemiol Community Health, 63: 582- 588 (2009) RETURN HOME from fiber and cardiovascular disease risk |
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