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Dietary Fiber, Atherosclerosis, and Cardiovascular Disease

Department of Environmental, Occupational and Geospatial Health Sciences, City University of New York, Graduate School of Public Health and Health Policy, 55 West 125th St, New York, NY 10027, USA
Nutrients 2019, 11(5), 1155; https://doi.org/10.3390/nu11051155
Received: 25 March 2019 / Revised: 17 May 2019 / Accepted: 20 May 2019 / Published: 23 May 2019
(This article belongs to the Special Issue Nutrients and Atherosclerosis)
Observational studies have shown that dietary fiber intake is associated with decreased risk of cardiovascular disease. Dietary fiber is a non-digestible form of carbohydrates, due to the lack of the digestive enzyme in humans required to digest fiber. Dietary fibers and lignin are intrinsic to plants and are classified according to their water solubility properties as either soluble or insoluble fibers. Water-soluble fibers include pectin, gums, mucilage, fructans, and some resistant starches. They are present in some fruits, vegetables, oats, and barley. Soluble fibers have been shown to lower blood cholesterol by several mechanisms. On the other hand, water-insoluble fibers mainly include lignin, cellulose, and hemicellulose; whole-grain foods, bran, nuts, and seeds are rich in these fibers. Water-insoluble fibers have rapid gastric emptying, and as such may decrease the intestinal transit time and increase fecal bulk, thus promoting digestive regularity. In addition to dietary fiber, isolated and extracted fibers are known as functional fiber and have been shown to induce beneficial health effects when added to food during processing. The recommended daily allowances (RDAs) for total fiber intake for men and women aged 19–50 are 38 gram/day and 25 gram/day, respectively. It is worth noting that the RDA recommendations are for healthy people and do not apply to individuals with some chronic diseases. Studies have shown that most Americans do not consume the recommended intake of fiber. This review will summarize the current knowledge regarding dietary fiber, sources of food containing fiber, atherosclerosis, and heart disease risk reduction. View Full-Text
Keywords: dietary fiber; soluble fiber; insoluble fiber; functional fiber; food groups; cardiovascular disease; the chemical composition of fiber dietary fiber; soluble fiber; insoluble fiber; functional fiber; food groups; cardiovascular disease; the chemical composition of fiber
MDPI and ACS Style

Soliman, G.A. Dietary Fiber, Atherosclerosis, and Cardiovascular Disease. Nutrients 2019, 11, 1155. https://doi.org/10.3390/nu11051155

AMA Style

Soliman GA. Dietary Fiber, Atherosclerosis, and Cardiovascular Disease. Nutrients. 2019; 11(5):1155. https://doi.org/10.3390/nu11051155

Chicago/Turabian Style

Soliman, Ghada A. 2019. "Dietary Fiber, Atherosclerosis, and Cardiovascular Disease" Nutrients 11, no. 5: 1155. https://doi.org/10.3390/nu11051155

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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