Abstract
Background and aim: This study was designed to examine the hypothesis that dietary of intake different types of fiber could modify the risk of cardiovascular disease (CVD) in a large prospective cohort among Iranian adults. Methods: In 2006–2008, we used a validated food frequency questionnaire to assess dietary fiber intake among 2295 health professionals with no previous history of heart disease. Subjects were subsequently followed until 2012 for incidence of CVD events. Multivariate Cox proportional hazard regression models, adjusted for potential confounders were used to estimate the risk of CVD across tertiles of total dietary fiber and different types of fiber. Linear regression models were also used to indicate the association of dietary fiber intakes with changes of cardiovascular risk factors during the follow-up. Results: Mean age of participants (42.8% men) was 38.2 ± 13.4, at baseline. Mean (SD) dietary intake of total fiber was 23.4 (8.9) g/day. After adjustment for cardiovascular risk score and dietary confounders, a significant inverse association was observed between intakes of total, soluble and insoluble dietary fiber and CVD risk, in the highest compared to the lowest tertiles (HR = 0.39, 95% CI = 0.18–0.83, HR = 0.19, 95% CI = 0.09–0.41, and HR = 0.31, 95% CI = 0.14–0.69, respectively). Inverse relations were observed between risk of CVD and dietary fiber from legumes, fruits and vegetables; however, dietary fiber intake from grain and nut sources was not related to risk of CVD. Conclusion: Our findings confirmed that higher intakes of dietary fiber from different sources is associated with CVD events and modify its major risk-related factors.
Highlights
Dietary fiber, by its impact on the glycemic response and other aspects of metabolism, may have important effects on cardiometabolic pathways [1]
It has been proposed that dietary fiber could modify underlying cardiovascular disease (CVD) risk factors including lipid and lipoprotein metabolism, insulin homeostasis, inflammatory markers and coagulation, and improve insulin sensitivity, thereby reducing the risk of CVD mortality [5,6,7]
Studies showed beneficial effects of soluble, gel-forming fiber on cardiometabolic risk factors, food sources of mainly insoluble fibers, primarily contributed by cereal products, have been the fiber most consistently associated with lower risk of CVD [5]
Summary
By its impact on the glycemic response and other aspects of metabolism, may have important effects on cardiometabolic pathways [1]. An increasing number of studies have reported a reduced risk of cardiovascular disease (CVD) following regular diets high in fiber. Based on findings from epidemiologic studies regarding the protective effects of fiber intakes, the Dietary. Findings of some investigations suggest that the role of dietary fiber is more dependent on its types and sources, rather than the amount of intake [8,9]. This study was designed to examine the hypothesis that dietary of intake different types of fiber could modify the risk of cardiovascular disease (CVD) in a large prospective cohort among Iranian adults. Methods: In 2006–2008, we used a validated food frequency questionnaire to assess dietary fiber intake among 2295 health professionals with no previous history of heart disease. Linear regression models were used to indicate the association of dietary fiber intakes with changes of cardiovascular risk factors during the follow-up.
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