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Effects of Dietary Fiber Intake on Cardiovascular Risk Factors
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Abstract
A healthy dietary pattern is characterized by a high consumption of non-refined grains,
legumes, nuts, fruits and vegetables; relatively high intake of total fat, mainly derived from
olive oil; moderate to high intake of fish and poultry; dairy products (usually as yogurt or
cheese) in small amounts; low consumption of red meat and meat products; and moderate
alcohol intake, usually in the form of red wine with meals (Willett et al., 1995). Therefore, a
high consumption of fiber-rich foods is one of the characteristic features of a healthy diet.
Dietary fiber (DF) has received much attention in nutritional epidemiology. Observational
studies have consistently shown that DF intake is associated with reduced cardiovascular
risk, including ischemic heart disease (Rimm et al., 1996a; Todd et al., 1999; Liu et al., 2002;
Mozaffarian et al., 2003a) and stroke (Ascherio et al., 1998; Oh et al., 2005; Salmeron et al.,
1997)), and a lower risk of diabetes (Meyer et al., 2000; Liu, 2003b). Clinical trials have also
suggested that DF supplementation has beneficial effects on risk factors, such as blood
pressure, serum lipids, insulin sensitivity and diabetic metabolic control (Streppel et al.,
2005b; Brown et al., 1999; Anderson et al., 2000; Chandalia et al., 2000a; Ludwig et al., 1999)
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ARRANZ, Sara, et al. Effects of Dietary Fiber Intake on Cardiovascular Risk Factors. Chapter 24 in: Atiq. Mehnaz. 2012. Recent Advances in Cardiovascular Risk Factors. IntechOpen. ISBN: 978-953-51-6910-9. DOI: 10.5772/2495. pp: 459-488.. [consulted: 6 of June of 2026]. Available at: https://hdl.handle.net/2445/178168