A study on composition and hypolipidemic effect of dietary fibre from some plant foods

1988 ◽  
Vol 38 (2) ◽  
pp. 189-197 ◽  
Author(s):  
Vinti Agarwal ◽  
B. M. Chauhan
Keyword(s):  
Dietary Fibre ◽  
Hypolipidemic Effect ◽  
Plant Foods

scholarly journals A prospective investigation of plant foods, dietary fibre and ischaemic heart disease in the EPIC cohort

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Aurora Perez-Cornago ◽  
Francesca L. Crowe ◽  
Paul N. Appleby ◽  
Timothy J Key
Keyword(s):  
Myocardial Infarction ◽  
Heart Disease ◽  
Ischaemic Heart Disease ◽  
Dietary Fibre ◽  
Lower Risk ◽  
Fruits And Vegetables ◽  
Cox Regression ◽  
Fruit And Vegetables ◽  
Plant Foods ◽  
Prospective Investigation

AbstractIntroductionThere is evidence that plant-based diets might be associated with a lower risk of IHD; however, previous studies have not reported on intake of subtypes of fruit and vegetables and sources of dietary fibre. This study aims to assess the associations of major plant foods, their subtypes and dietary fibre with risk of ischaemic heart disease (IHD) in the European Prospective Investigation into Cancer and Nutrition (EPIC)-CVD Consortium.Material and methodsWe conducted a prospective analysis of 490,311 men and women in ten European countries without a history of myocardial infarction or stroke at recruitment. Dietary intake was assessed using validated questionnaires and calibrated with 24-hour recall data. Cox regression models, adjusted for IHD risk factors, were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs).ResultsDuring a mean of 12.6 years follow-up, we documented 8504 myocardial infarction cases or deaths from IHD. Participants consuming at least eight portions (80 grams each) of fruits and vegetables a day had a 10% lower risk of IHD (HR 0.90, 95% CI: 0.82–0.98) compared with those consuming fewer than three portions a day. The risk of IHD was 6% (95% CI 0.90–0.99; P-trend = 0.009) lower for a 200 g/day higher intake of fruit and vegetables combined, 3% (0.95–1.00; P-trend = 0.021) lower for a 100 g/ day higher fruit intake, and 8% (0.86–0.97; P-trend = 0.006) lower for a 50 g/ day higher intake of bananas. Moreover, risk of IHD was 9% (0.83–0.99; P-trend = 0.032) lower for a 10g/ day higher intake of nuts and seeds, and 10% (0.82–0.98; P-trend = 0.020) lower for a 10g/ day higher intake of total dietary fibre. No associations were observed between legumes, total vegetables and other subtypes of fruit and vegetables and IHD risk.DiscussionThe results from this large prospective study suggest that higher intakes of fruit and vegetables combined, total fruit, bananas, nuts and seeds, and total fibre are associated with a lower risk of IHD. Given the observational design of this study, causality and potential mechanisms should be further investigated.

scholarly journals Denis Burkitt and the origins of the dietary fibre hypothesis

2017 ◽  
Vol 31 (1) ◽  
pp. 1-15 ◽  
Author(s):  
John H. Cummings ◽  
Amanda Engineer
Keyword(s):  
Dental Caries ◽  
Human Health ◽  
19Th Century ◽  
Large Bowel ◽  
Dietary Fibre ◽  
Human Nutrition ◽  
Common Cause ◽  
Plant Foods ◽  
The 19Th Century

AbstractFor more than 200 years the fibre in plant foods has been known by animal nutritionists to have significant effects on digestion. Its role in human nutrition began to be investigated towards the end of the 19th century. However, between 1966 and 1972, Denis Burkitt, a surgeon who had recently returned from Africa, brought together ideas from a range of disciplines together with observations from his own experience to propose a radical view of the role of fibre in human health. Burkitt came late to the fibre story but built on the work of three physicians (Peter Cleave, G. D. Campbell and Hugh Trowell), a surgeon (Neil Painter) and a biochemist (Alec Walker) to propose that diets low in fibre increase the risk of CHD, obesity, diabetes, dental caries, various vascular disorders and large bowel conditions such as cancer, appendicitis and diverticulosis. Simply grouping these diseases together as having a common cause was groundbreaking. Proposing fibre as the key stimulated much research but also controversy. Credit for the dietary fibre hypothesis is given largely to Burkitt who became known as the ‘Fibre Man’. This paper sets out the story of the development of the fibre hypothesis, and the contribution to it of these individuals.

scholarly journals Re-evaluation of the mechanisms of dietary fibre and implications for macronutrient bioaccessibility, digestion and postprandial metabolism

2016 ◽  
Vol 116 (5) ◽  
pp. 816-833 ◽  
Author(s):  
Myriam M.-L. Grundy ◽  
Cathrina H. Edwards ◽  
Alan R. Mackie ◽  
Michael J. Gidley ◽  
Peter J. Butterworth ◽  
...  
Keyword(s):  
Dietary Fibre ◽  
Current Knowledge ◽  
Intact Cell ◽  
Well Being ◽  
Nutrient Digestibility ◽  
Full Potential ◽  
Lipid Digestion ◽  
Postprandial Metabolism ◽  
Plant Foods ◽  
Positive Effects

AbstractThe positive effects of dietary fibre on health are now widely recognised; however, our understanding of the mechanisms involved in producing such benefits remains unclear. There are even uncertainties about how dietary fibre in plant foods should be defined and analysed. This review attempts to clarify the confusion regarding the mechanisms of action of dietary fibre and deals with current knowledge on the wide variety of dietary fibre materials, comprising mainly of NSP that are not digested by enzymes of the gastrointestinal (GI) tract. These non-digestible materials range from intact cell walls of plant tissues to individual polysaccharide solutions often used in mechanistic studies. We discuss how the structure and properties of fibre are affected during food processing and how this can impact on nutrient digestibility. Dietary fibre can have multiple effects on GI function, including GI transit time and increased digesta viscosity, thereby affecting flow and mixing behaviour. Moreover, cell wall encapsulation influences macronutrient digestibility through limited access to digestive enzymes and/or substrate and product release. Moreover, encapsulation of starch can limit the extent of gelatinisation during hydrothermal processing of plant foods. Emphasis is placed on the effects of diverse forms of fibre on rates and extents of starch and lipid digestion, and how it is important that a better understanding of such interactions with respect to the physiology and biochemistry of digestion is needed. In conclusion, we point to areas of further investigation that are expected to contribute to realisation of the full potential of dietary fibre on health and well-being of humans.

scholarly journals Fibre and polyphenols of selected fruits, nuts and green leafy vegetables used in Serbian diet

2015 ◽  
Vol 80 (1) ◽  
pp. 21-33 ◽  
Author(s):  
Margarita Dodevska ◽  
Sladjana Sobajic ◽  
Brizita Djordjevic
Keyword(s):  
Resistant Starch ◽  
Dietary Fibre ◽  
Leafy Vegetables ◽  
Total Phenolic ◽  
Total Phenols ◽  
Beta Glucan ◽  
Plant Foods ◽  
Green Leafy Vegetables ◽  
Insoluble Fibre

Fruits and vegetables are known as good sources of numerous bioactive compounds among which polyphenols and dietary fibre are considered essential because of their protective health effects. The aim of this study was to characterize the quality of selected plant foods of our region regarding amount of total phenols, fibres and ratio of certain fractions of fibre. Fifteen samples of plant foods (green leafy vegetables, fruits and nuts) were evaluated for total antioxidant activity, total phenolic content, total, soluble and insoluble fibre and fractions of fibre: beta-glucans, arabinoxylan, cellulose and resistant starch. Generally nuts were the richest sources of fibre and total phenols. However, when serving size was taken into consideration, it appeared that raspberry and blackberry were the richest in total, soluble fibre and cellulose. At the same time, almonds and hazelnuts were particulary rich in insoluble fibre, while walnuts had the highest polyphenol content. Analyzed plant foods were poor sources of arabinoxylan and beta-glucan. Data on resistant starch presence in cashew nut is the first confirmation that resistant starch can be found in significant amount in some nuts. The results give rare insight into the quality of selected plant foods regarding dietary fibre and polyphenols from the nutritive point of view.

scholarly journals Plant foods, dietary fibre and risk of ischaemic heart disease in the European prospective investigation into cancer and nutrition (EPIC) cohort

2020 ◽  
Author(s):  
Aurora Perez-Cornago ◽  
Francesca L Crowe ◽  
Paul N Appleby ◽  
Kathryn E Bradbury ◽  
Angela M Wood ◽  
...  
Keyword(s):  
Heart Disease ◽  
Ischaemic Heart Disease ◽  
Dietary Fibre ◽  
Lower Risk ◽  
Fruit And Vegetables ◽  
Fruit And Vegetable ◽  
Plant Foods ◽  
Vegetable Fibre ◽  
History Of ◽  
Prospective Investigation

Abstract Background Epidemiological evidence indicates that diets rich in plant foods are associated with a lower risk of ischaemic heart disease (IHD), but there is sparse information on fruit and vegetable subtypes and sources of dietary fibre. This study examined the associations of major plant foods, their subtypes and dietary fibre with risk of IHD in the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods We conducted a prospective analysis of 490 311 men and women without a history of myocardial infarction or stroke at recruitment (12.6 years of follow-up, n cases = 8504), in 10 European countries. Dietary intake was assessed using validated questionnaires, calibrated with 24-h recalls. Multivariable Cox regressions were used to estimate hazard ratios (HR) of IHD. Results There was a lower risk of IHD with a higher intake of fruit and vegetables combined [HR per 200 g/day higher intake 0.94, 95% confidence interval (CI): 0.90–0.99, P-trend = 0.009], and with total fruits (per 100 g/day 0.97, 0.95–1.00, P-trend = 0.021). There was no evidence for a reduced risk for fruit subtypes, except for bananas. Risk was lower with higher intakes of nuts and seeds (per 10 g/day 0.90, 0.82–0.98, P-trend = 0.020), total fibre (per 10 g/day 0.91, 0.85–0.98, P-trend = 0.015), fruit and vegetable fibre (per 4 g/day 0.95, 0.91–0.99, P-trend = 0.022) and fruit fibre (per 2 g/day 0.97, 0.95–1.00, P-trend = 0.045). No associations were observed between vegetables, vegetables subtypes, legumes, cereals and IHD risk. Conclusions In this large prospective study, we found some small inverse associations between plant foods and IHD risk, with fruit and vegetables combined being the most strongly inversely associated with risk. Whether these small associations are causal remains unclear.

Dietary fibre in some Norwegian plant foods during storage

1985 ◽  
Vol 17 (4) ◽  
pp. 265-272 ◽  
Author(s):  
R. Reistad ◽  
I. Andelic ◽  
M. Steen ◽  
E.S. Røgeberg ◽  
W. Frölich
Keyword(s):  
Dietary Fibre ◽  
Plant Foods

Organically Produced Plant Foods - Evidence of Health Benefits

2003 ◽  
Vol 53 (1) ◽  
pp. 3-15 ◽  
Author(s):  
Bengt Lundegårdh ◽  
Anna Mårtensson
Keyword(s):  
Health Benefits ◽  
Plant Foods

Organically Produced Plant Foods - Evidence of Health Benefits

2003 ◽  
Vol 53 (1) ◽  
pp. 1-1 ◽  
Author(s):  
Bengt Lundegårdh ◽  
Anna Mårtensson
Keyword(s):  
Health Benefits ◽  
Plant Foods
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