Pereira MA, O’Reilly E, Augustsson K, Fraser GE, Goldbourt U, Heitmann BL, et al. Carbohydrate and fiber recommendations for individuals with diabetes: a quantitative assessment and meta-analysis of the evidence. 2012 27(1):31–45.Īnderson JW, Baird P, Davis Jr RH, Ferreri S, Knudtson M, Koraym A, et al. Effects of oat bran, rice bran, wheat fiber, and wheat germ on postprandial lipemia in healthy adults.
2008 94(2):285–92.Ĭara L, Dubois C, Borel P, Armand M, Senft M, Portugal H, et al. Water-soluble dietary fibers and cardiovascular disease. Hypocholesterolemic effects of hydroxypropyl methylcellulose are mediated by altered gene expression in hepatic bile and cholesterol pathways of male hamsters.
2012 108(10):1847–58.īartley GE, Yokoyama W, Young SA, Anderson WH, Hung SC, Albers DR, et al. Xylo-oligosaccharide (XOS) in combination with inulin modulates both the intestinal environment and immune status in healthy subjects, while XOS alone only shows prebiotic properties. Lecerf JM, Depeint F, Clerc E, Dugenet Y, Niamba CN, Rhazi L, et al. Title 21, Volume 2 Revised as of April 1, 2015. Association between dietary fiber and serum C-reactive protein. Ma Y, Griffith JA, Chasan-Taber L, Olendzki BC, Jackson E, Stanek 3rd EJ, et al. Increasing total fiber intake reduces risk of weight and fat gains in women. Dietary fiber and subsequent changes in body weight and waist circumference in European men and women. 1999 69(1):30–42.ĭu H, van der A DL, Boshuizen HC, Forouhi NG, Wareham NJ, Halkjaer J, et al. Cholesterol-lowering effects of dietary fiber: a meta-analysis. Relation between changes in intakes of dietary fiber and grain products and changes in weight and development of obesity among middle-aged women. Liu S, Willett WC, Manson JE, Hu FB, Rosner B, Colditz G. Papers of particular interest, published recently, have been highlighted as: Hypocholesterolemic benefits were also observed with some fiber-rich foods, such as whole oats, whole barley, legumes, peas, beans, flax seeds, apples, and citrus foods. Findings include the following: (a) consumption of water-soluble, viscous-forming fibers can reduce total and low-density lipoprotein cholesterol levels by about 5–10 % (b) minimal changes of high-density lipoprotein cholesterol or triglyceride levels were observed (c) cholesterol-lowering properties of soluble fibers depend on their physical and chemical properties and (d) medium to high molecular weight fibers are more effective in reducing lipid levels. In this paper, we have reviewed recent studies on the hypocholesterolemic effects of dietary soluble fibers as well as fiber-rich foods. Many of these health benefits relate to a reduced risk of developing cardiovascular disease. Consumption of dietary soluble fibers has been associated with health benefits such as reduced lipid levels, lower blood pressure, improved blood glucose control, weight loss, improved immune function, and reduced inflammation.
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