scholarly journals Dietary fibre intake and clinical indices in the French Supplementation en Vitamines et Minéraux AntioXydants (SU.VI.MAX) adult cohort

2003 ◽  
Vol 62 (1) ◽  
pp. 11-15 ◽  
Author(s):  
Denis Lairon ◽  
Sandrine Bertrais ◽  
Stephanie Vincent ◽  
Nathalie Arnault ◽  
Pilar Galan ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Dietary Fibre ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Systolic Pressure ◽  
Food Sources ◽  
Fibre Intake ◽  
Clinical Indices ◽  
Dietary Fibre Intake ◽  
Total Dietary Fibre

The aim of our study was to investigate the relationship between dietary fibre intake and some clinical indices, blood biochemical variables and the incidence of cardiovascular disease and cancers in France, taking advantage of an ongoing cohort, the Supplementation en Vitamines et Minéraux AntioXydants (SU.VI.MAX) intervention study. This preliminary report provides data on dietary fibre intake in this French adult population group of 4080 subjects (2168 men and 1912 women) aged 45–65 years at inclusion. The data obtained for fibre intake indicate that most men and women have low to moderate intakes of total dietary fibre (mean 21·0 and 17·1 g/d respectively), with only 21% of the men and 7% of the women having total dietary fibre intakes at the recommended level (i.e. >25 g/d) and soluble fibre accounting for 19% of the total dietary fibre intake for both genders. The main food sources of dietary fibre are cereals (30–35% total), vegetables (20–24% total) and fruit (19–22% total). No marked regional differences were observed within France. The highest dietary fibre intakes have been found to be associated with a lower BMI, blood systolic pressure, plasma triacylglycerols and plasma glucose in men and lower BMI in women. Overall, these data support the concept of a beneficial effect of a high dietary fibre intake on cardiovascular disease risk.

scholarly journals Differences in dietary fibre intake and associated familial factors in a longitudinal study at two time points across adolescence

2019 ◽  
Vol 23 (14) ◽  
pp. 2539-2547
Author(s):  
Olivia G Swann ◽  
Monique Breslin ◽  
Michelle Kilpatrick ◽  
Therese A O’Sullivan ◽  
Wendy H Oddy
Keyword(s):  
Dietary Fibre ◽  
Parental Education ◽  
Mixed Model ◽  
High Energy ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Familial Factors ◽  
Mixed Model Analysis ◽  
Fibre Intake ◽  
Dietary Fibre Intake

AbstractObjective:Dietary fibre is essential for a healthy diet; however, intake is often inadequate. Understanding of sources of dietary fibre and familial factors associated with intake in adolescents is limited, hampering efforts to increase intake. We aimed to determine adequacy of dietary fibre intake in adolescents, examine how intake changes from mid to late adolescence, identify major food sources and explore associations with familial factors.Design:Dietary fibre intake measured with semi-quantitative FFQ and sources calculated with the AUSNUT database. Familial factors determined by questionnaire.Setting:Western Australian Pregnancy Cohort (Raine) Study.Participants:Generation 2 adolescents from the 14- (n 1626) and 17-year (n 835) follow-ups.Results:Mean intake of dietary fibre did not meet national dietary guidelines other than for females aged 14 years. Mean intake of both sexes was lower at 17 years (23·0 (sd 10·0) g/d) than at 14 years (24·3 (sd 9·0) g/d, P < 0·001). The quantity of dietary fibre consumed per megajoule also decreased (2·6 (sd 0·7) g/MJ at 14 years, 2·5 (sd 0·9) g/MJ at 17 years, P = 0·007). The greatest source of dietary fibre was cereals and grains, followed by fruits, then vegetables. In multivariable mixed-model analysis, female sex, Caucasian race, age 14 years, good family functioning, high level of parental education and high energy intake were independently associated with higher dietary fibre intake.Conclusions:Our study highlights an age range and characteristics of adolescents lacking in dietary fibre, thereby identifying target populations for interventions to improve dietary fibre intake across adolescence, which would lead to better health.

scholarly journals Association between dietary fibre intake and asthma (symptoms and control): results from the French national e-cohort NutriNet-Santé

2019 ◽  
Vol 122 (9) ◽  
pp. 1040-1051 ◽  
Author(s):  
Roland M. Andrianasolo ◽  
Serge Hercberg ◽  
Emmanuelle Kesse-Guyot ◽  
Nathalie Druesne-Pecollo ◽  
Mathilde Touvier ◽  
...  
Keyword(s):  
Asthma Control ◽  
Symptom Score ◽  
Dietary Fibre ◽  
Asthma Symptom ◽  
Fibre Intake ◽  
Asthma Symptoms ◽  
Insoluble Fibre ◽  
Dietary Fibre Intake ◽  
Total Dietary Fibre ◽  
Asthma Symptom Score

AbstractDespite growing evidence suggesting a potential health benefit of high fibre intake for the prevention of chronic inflammatory diseases, studies regarding the role of total dietary fibre intake, types and sources of fibre on asthma are lacking. The present study aimed to investigate the cross-sectional association of dietary fibre intakes and source of fibre with the asthma symptom score and asthma control. A total of 35 380 participants from the NutriNet-Santé cohort were included. Asthma was defined by the asthma symptom score and asthma control by the asthma control test. Fibre intake (g/d) was categorised according to sex-specific quintiles. Multi-adjusted negative binomial regressions were used to evaluate the association between dietary fibre with the asthma symptom score and logistic regressions with asthma control. Participants were aged on average 54 years. After adjustment for confounders, higher intake of total, soluble, insoluble fibres from cereals, fruit and seeds were significantly negatively associated with the asthma symptom score both among women and men; OR for the highest quintile of total dietary fibre compared with the lowest quintile were 0·73 (95 % CI 0·67, 0·79) in women and 0·63 (95 % CI 0·55, 0·73) in men. We also found inverse significant associations between total, soluble and insoluble fibre with uncontrolled asthma; OR for participants in the highest quintile of total dietary fibre was 0·72 (95 % CI 0·55, 0·95) in women and 0·45 (95 % CI 0·26, 0·79) in men. Our results suggested that higher intake of dietary fibre, mostly insoluble fibre and fibre from cereals, was associated with fewer asthma symptoms and greater asthma control.

scholarly journals Dietary fibre intake and cardiovascular disease: A systematic review and meta-analysis of prospective studies

2012 ◽  
Vol 71 (OCE3) ◽  
Author(s):  
D. E. Threapleton ◽  
D. C. Greenwood ◽  
C. Evans ◽  
C. L. Cleghorn ◽  
C. Nykjaer ◽  
...  
Keyword(s):  
Systematic Review ◽  
Cardiovascular Disease ◽  
Prospective Studies ◽  
Dietary Fibre ◽  
Meta Analysis ◽  
Fibre Intake ◽  
Dietary Fibre Intake

scholarly journals Hyperlipidaemia and its risk factors in the Guangxi Bai Ku Yao and Han populations

2009 ◽  
Vol 12 (6) ◽  
pp. 816-824 ◽  
Author(s):  
Yin Ruixing ◽  
Yang Dezhai ◽  
Li Shuquan ◽  
Chen Yuming ◽  
Yang Hanjun ◽  
...  
Keyword(s):  
Physical Activity ◽  
Risk Factors ◽  
Waist Circumference ◽  
Total Energy ◽  
Dietary Fibre ◽  
Activity Level ◽  
Fibre Intake ◽  
Dietary Fibre Intake ◽  
Total Dietary Fibre ◽  
Total Fat

AbstractObjectiveTo compare the differences in hyperlipidaemia prevalence and its risk factors between the Guangxi Bai Ku Yao and Han populations.DesignCross-sectional study of hyperlipidaemia.SettingBoth populations were from Lihu and Baxu villages in Nandan County, Guangxi Zhuang Autonomous Region, People’s Republic of China.SubjectsA total of 1170 healthy subjects of Bai Ku Yao and 1173 participants of Han Chinese aged 15–89 years were surveyed by a stratified randomized cluster sampling. Information on demographic, dietary and lifestyle characteristics was collected by standard questionnaires. Blood pressure, height, weight, waist circumference, serum lipids and apolipoproteins were measured, and BMI (kg/m2) was calculated as weight divided by the square of height.ResultsThe prevalence rates of hypercholesterolaemia, hypertriacylglycerolaemia and hyperlipidaemia in Bai Ku Yao and Han were 12·4 % v. 26·2 % (P < 0·001), 15·0 % v. 14·8 % (P > 0·05) and 24·4 % v. 33·9 % (P < 0·001), respectively. Hyperlipidaemia was positively correlated with BMI, waist circumference, total energy and total fat intakes, and negatively associated with physical activity and total dietary fibre intake in Bai Ku Yao (P < 0·05 to 0·001). Hyperlipidaemia was positively associated with age, alcohol consumption, BMI, waist circumference, total energy and total fat intakes, and inversely correlated with physical activity and total dietary fibre intake in Han (P < 0·05 to 0·001).ConclusionsThe prevalence of hypercholesterolaemia and hyperlipidaemia was significantly lower in the Bai Ku Yao than in the Han population, which might result from different dietary habits, lifestyle choices and physical activity level, as well as genetic factors between the two ethnic groups.

Nutraceuticals in the Management of Cardiovascular Risk Factors: Where is the Evidence?

2021 ◽  
Vol 21 ◽  
Author(s):  
Cody Russell ◽  
Suresh Keshavamurthy ◽  
Sibu Saha
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
Fruits And Vegetables ◽  
Disease Risk ◽  
Cardiovascular Disease Risk ◽  
Virgin Olive Oil ◽  
Food Sources ◽  
Food Groups

: Cardiovascular disease continues to rise at an alarming rate, and research focuses on possible therapies to reduce the risk and slow down its progression. Several epidemiological studies have indicated that dietary modifications, such as increased consumption of fruits and vegetables play an important role in reducing cardiovascular disease risk factors. Food sources rich in antioxidants, anti-inflammatory, hypolipidemic, and hypoglycemic properties are thought to ameliorate the progression of cardiovascular disease and serve as a potential treatment mode. Many in vivo and in vitro studies using turmeric, cinnamon, mango, blueberries, red wine, chocolate, and extra virgin olive oil have demonstrated significant improvements in cholesterol profiles, toxic reactive oxygen species, inflammation, obesity, and hypertension. In this review, we summarize recent evidence on the cardioprotective effect of different food groups, outline their potential mechanisms involved in slowing down the progression of cardiovascular disease, and highlight the beneficial effects associated with increased consumption.

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

2009 ◽  
Vol 63 (7) ◽  
pp. 582-588 ◽  
Author(s):  
R Estruch ◽  
M A Martinez-Gonzalez ◽  
D Corella ◽  
J Basora-Gallisa ◽  
V Ruiz-Gutierrez ◽  
...  
Keyword(s):  
Risk Factors ◽  
Cardiovascular Disease ◽  
High Risk ◽  
Dietary Fibre ◽  
Fibre Intake ◽  
Dietary Fibre Intake

scholarly journals Dietary fibre intake and risk of cardiovascular disease: systematic review and meta-analysis

BMJ ◽  
2013 ◽  
Vol 347 (dec19 2) ◽  
pp. f6879-f6879 ◽  
Author(s):  
D. E. Threapleton ◽  
D. C. Greenwood ◽  
C. E. L. Evans ◽  
C. L. Cleghorn ◽  
C. Nykjaer ◽  
...  
Keyword(s):  
Systematic Review ◽  
Cardiovascular Disease ◽  
Dietary Fibre ◽  
Meta Analysis ◽  
Fibre Intake ◽  
Dietary Fibre Intake

scholarly journals Dietary Fibre Intake in Australia. Paper II: Comparative Examination of Food Sources of Fibre among High and Low Fibre Consumers

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1223 ◽  
Author(s):  
Flavia Fayet-Moore ◽  
Tim Cassettari ◽  
Kate Tuck ◽  
Andrew McConnell ◽  
Peter Petocz
Keyword(s):  
Dietary Fibre ◽  
Public Health Intervention ◽  
Food Group ◽  
Dietary Guidelines ◽  
Food Sources ◽  
Food Groups ◽  
Fibre Intake ◽  
Major Food ◽  
High Fibre ◽  
Dietary Fibre Intake

Intakes of dietary fibre in Australia are lower than recommended. An understanding of food choices associated with fibre intake can help to inform locally relevant dietary interventions that aim to increase its consumption. This study aimed to profile the relationship between dietary choices and fibre intake of Australians. Using Day 1 data from the 2011–2012 National Nutrition and Physical Activity Survey (n = 12,153, ≥2 years), dietary fibre intake was classified by quartiles for children (2–18 years) and adults (≥19 years). Intakes of the Australian Dietary Guidelines (ADG) food groups were calculated, as well as the major, sub-major, and minor food groups from the Australian Food Composition Database. Each of these food groups provide a progressively greater level of detail. Associations with ADG food groups and major food groups were determined, and the leading sub-major and minor food group sources of fibre for low (Quartile 1) and high (Quartile 4) fibre consumers were profiled. Energy-adjusted intakes of wholegrain and/or high fibre but not refined grain (cereal) foods, vegetables, and fruit were positively associated, and discretionary foods negatively associated, with quartile of fibre intake (p < 0.001). The top three sub-major food group sources of fibre were regular breads, cereal mixed dishes, and ready-to-eat breakfast cereals in high fibre consumers and regular breads, cereal mixed dishes, and potatoes in low fibre consumers. White breads was the leading minor food group contributor in low fibre consumers, and apples and lower sugar wheat based breakfast cereal were the leading fibre contributors in high fibre consumers in children and adults, respectively. Higher intakes of wholegrain, fruits, and vegetables, and a lower discretionary intake were associated with higher fibre intake. Encouraging these foods as part of any public health intervention is likely to be effective for increasing dietary fibre intakes.

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