Dietary Fiber Consumption Research Articles

Investigation of the Relationship Between Serum Low-Density Lipoprotein Cholesterol Levels with Genetic Polymorphisms, Gut Microbiota, and Nutrition.

Background: To prevent cardiovascular disease (CVD), it is important to determine the factors that are associated with its development. High serum low-density lipoprotein (LDL) cholesterol (LDL-C) levels are a modifiable prevention and treatment target known to contribute to the development of CVD, but the factors affecting blood cholesterol levels, including LDL-C, remain controversial. Objective: In this study, the factors (genetic, nutritional, and gut microbiota) thought to be effective on serum LDL-C levels were discussed from a holistic perspective, and the effects of the relationship between these factors on LDL-C levels were examined. Methods: The study was carried out with 609 adults (48% male) who applied to a private health institution between 2016 and 2022. Results: It was observed that serum LDL-C levels were positively correlated with body mass index (BMI) (P = 0.000) and different ApoE alleles had significant effects on LDL-C levels. It was observed that the highest LDL-C levels were in the ɛ4+ group, followed by ɛ3+ and ɛ2+ groups, respectively (P = 0.000). Results showed that dietary cholesterol and fiber consumption did not significantly affect serum LDL-C levels (P = 0.705 and P = 0.722, respectively). It was also observed that enterotypes and the butyrate synthesis potential of intestinal microbiota did not cause significant changes in serum LDL-C levels (P = 0.369 and P = 975, respectively). Conclusion: Serum LDL-C levels are affected by modifiable factors such as BMI and nonmodifiable factors such as APOE genotype. By identifying these factors and conducting further studies on them, new ways to improve serum LDL-C levels, which is an important factor in the development of CVD, can be identified. In addition, no significant effect of gene-nutrient or microbiota-nutrient interactions on serum LDL-C levels was detected. Further research is needed, especially on the relationship between intestinal microbiota and serum LDL levels.

Dietary fiber intake and all-cause and cause-specific mortality: An updated systematic review and meta-analysis of prospective cohort studies

Accumulating evidence supports the effects of dietary fiber on the risk of non-communicable diseases (NCDs). However, there is no updated systematic review and meta-analysis that compares and pools the effect of different types of fiber on mortality. In this systematic review and meta-analysis, all prospective cohort studies that evaluated the relationship between dietary fiber intake and all-cause or cause-specific mortality were included. The PubMed, SCOPUS, and Web of Science databases were searched up to October 2022. Data extraction and quality assessment were performed by two researchers independently. Heterogeneity between studies was assessed using Chi-square based test. Random/fixed effect meta-analysis was used to pool the hazard ratios (HR) or relative risks (RR) and 95% confidence intervals (CI) for the association between different types of fiber and mortality. This systematic review included 64 eligible studies, with a total sample size of 3512828 subjects, that investigated the association between dietary fiber intake and mortality from all-cause, cardiovascular disease (CVD), and cancer. Random-effect meta-analysis shows that higher consumption of total dietary fiber, significantly decreased the risk of all-cause mortality, CVD-related mortality, and cancer-related mortality by 23, 26 and 22% (HR:0.77; 95%CI (0.73,0.82), HR:0.74; 95%CI (0.71,0.77) and HR:0.78; 95%CI (0.68,0.87)), respectively. The consumption of insoluble fiber tended to be more effective than soluble fiber intake in reducing the risk of total mortality and mortality due to CVD and cancer. Additionally, dietary fiber from whole grains, cereals, and vegetables was associated with a reduced risk of all-cause mortality, while dietary fiber from nuts and seeds reduced the risk of CVD-related death by 43% (HR:0.57; 95% CI (0.38,0.77)). This comprehensive meta-analysis provides additional evidence supporting the protective association between fiber intake and all-cause and cause-specific mortality rates.

Dietary Fibre Consumption in a Sample of Italian Adults: Relationship Between Dietary Habits and Gender, Ponderal Status and Physical Activity

Objective: The aim of this study was to investigate the consumption frequency of foods rich in dietary fibre; in relation to gender, ponderal status and physical activity, in a sample of Italian adults.Material and Methods: A cross-sectional online survey was conducted; from November 2021 to June 2022, on 300 subjects by a questionnaire on sociodemographic characteristics, lifestyle behaviours and consumption frequency of dietary fibre-rich foods.Results: The consumption frequency of dietary fibre is higher in females than in males. A higher percentage of obese people never or rarely consumed foods rich in dietary fibre. In regards to the consumption of whole-meal biscuits/whole-meal rusks/whole grains, it was observed that a higher percentage of overweight subjects ate them every day, more so than those who were obese, of normal-underweight and in overweight females; with the difference being significant (52.6% vs 16.7% and 32.6%; p-value=0.0366). The same trend was observed for fruit and vegetable consumption; wherein, 11.1% of overweight participants consumed 5 or more servings per day of fruit and vegetables. In contrast, only 7.9% of normal-underweight and 3.6% of obese behave according to WHO recommendations. In overweight females, this difference was significant (12.8% vs 8.3% and 8.3%; p-value=0.0103). A significant (p-value<0.05) higher consumption of dietary fibre was observed in physically active people than in physical inactive people, while no significant differences existed between those who exercise for at least 150 minutes/week and those who exercise less than 150minutes.Conclusion: Dietary fibre consumption was moderately associated with gender and weight status and significantly associated with physical activity.

Fibre4life: Investigating older adults dietary fibre preferences and the role of targeted educational materials on modulating future dietary fibre intake

The UK has an ever-increasing ageing population; hence, promoting balanced nutrition can have fundamental health and cost benefits. In addition, the majority of older adults' dietary fibre intake is below recommendations and this is despite its well-cited benefits; therefore, more emphasis should be placed on identifying viable age-suitable strategies to overcome the associated dietary fibre-related knowledge gap. Accordingly, one hundred and seventy older adults (65-87 years) were recruited to partake in two survey related studies: (1) initial insights (e.g., dietary fibre-related knowledge, awareness, attitudes and behaviour as well as information preferences) were captured to inform the design of educational materials; and (2) the impact of two targeted educational materials on modulating older adults’ future dietary fibre intake was tested. Older adults were willing to learn more about dietary fibre and requested additional information relating to its benefits, recommendations and food-based examples in a clear and accessible format. Therefore, two educational materials (factsheet and practical tips) were developed encompassing key themes. Overall, older adults engaged with the educational materials (regardless of topic and format); thus, demonstrating the potential benefits of this approach going forwards. There was strong agreement with all variables: learning something new, change future dietary fibre intake, format liking, content engaging and share with others as well as the overall experience being cited as useful/helpful. Going forwards, importance should be placed on measuring dietary fibre consumption post engaging with educational materials. In addition, utilising a holistic approach incorporating support from different sources (e.g., health professionals, government, food companies, supermarkets and community) could be fundamental in helping older adults to consume more dietary fibre and subsequently contributing to positive health outcomes.

Dietary Fiber Consumption and Colorectal Cancer: A Case-Control Study

Background: Colorectal cancer (CRC) is an increasingly imperative cause of morbidity and mortality. This study aimed to determine the association between dietary fiber consumption and CRC. Methods: This age- and sex-matched case-control study was conducted from July 2020 to June 2021 at the Combined Military Hospital (CMH) and the National Institute of Cancer Research and Hospital (NICRH) in Dhaka. A total of 102 cases and 102 controls were selected through purposive sampling. Cases were adult patients diagnosed with CRC, while controls were individuals without cancer. Data were collected using a pretested semistructured questionnaire and checklist, which included information on socio-demographic characteristics, colorectal cancer attributes, and dietary fiber consumption. Face-to-face interviews were conducted to collect data from both cases and controls. Results: The mean (±SD) age of the cases and controls were 44.7±13.9 years and 45.6±13.3 years, respectively, with a male-female ratio of 1:1.3 in both groups. A significantly higher proportion of cases (53.9%) lived in joint families compared to controls (39.2%) (p=0.035). Type 2 diabetes mellitus (T2DM) was significantly more prevalent in cases (27.5%) than in controls (15.7%) (p=0.041) among the comorbid conditions. Majority of the cases (72.5%) consumed low dietary fiber (<25 grams/day), while three-fifths of the controls (67.6%) consumed normal to high dietary fiber daily (p<0.001). After adjusting for the type of family, residence, and presence of T2DM, participants who consumed low dietary fiber were found to be 7 times more likely to develop CRC than those who consumed normal or high dietary fiber (OR=7.003, 95% CI = 3.616-13.565, p<0.001) based on binary logistic regression. Conclusion: The findings of this study suggest that low dietary fiber consumption is associated with an increased risk of CRC. Specific measures that could be taken to promote a high-fiber diet include increasing awareness through public health campaigns, providing nutrition education, and ensuring that healthy food options are readily available and accessible to people from all socioeconomic backgrounds. JOPSOM 2021; 41(1):1-7

Anemia and frailty in the aging population: implications of dietary fiber intake (findings of the US NHANES from 2007–2018)

BackgroundFrailty has long been seen as an indicator of reduced physical functions in the elderly, which may be caused by a variety of chronic illnesses or cancerous tumors. Dietary fiber was connected with anemia and frailty, whereas it was uncertain if dietary fiber consumption modifies the impact of anemia on frailty in elderly adults.MethodsWe performed a secondary analysis using older adults aged 60 years and over from the National Health and Nutrition Examination Survey (NHANES) 2007–2018 cycles. Dietary fiber intake was estimated using two 24-h dietary recalls. Participants were dichotomized as frail or non-frail based on a modified Fried physical frailty phenotype from previous NHANES studies. The weighted logistic regression was used to estimate the odds ratio (OR) and confidence interval (CI) for the associations between hemoglobin levels and frailty at high- and low-dietary fiber intake levels.ResultsA total of 9644 older adults were included in this study, and the weighted sample was 56,403,031, of whom 3,569,186 (6.3%) were deemed to be frail, and the remainder were deemed to be non-frail. Among the low dietary fiber intake group, higher hemoglobin was significantly associated with a lower risk of frailty (OR = 0.79, 95% CI: 0.71–0.87), and anemia was associated with an almost threefold elevated risk of frailty (OR = 3.24, 95% CI:1.98–5.29) in the fully adjusted model. However, this phenomenon was not observed in groups with high dietary fiber intake. In addition, L-shaped dose response relationship was found in the high dietary fiber intake group (P overall association < 0.001; P non-linear association = 0.076). Whereas the dose response relationship was not significant in the high dietary fiber intake group (P overall association 0.752; P non-linear association = 0.734).ConclusionsFrailty was positively associated with the severity of anemia in older adults with low, but not high, dietary fiber intake. Adequate fiber intake may be an innovative dietary strategy to reduce frailty in older adults.

A review on banana flower: Nutritional composition, processed products and health benefits

India is the world’s largest producer of banana with 13.90 million tons followed by Uganda (10.14 million tons). Banana blossom also known as a banana heart, is a fleshy purple - skinned flower shaped like tear, which grows at the end of banana fruit cluster. Now days researchers aimed to addressing dietary related diseases through promotion of food products enriched with high protein, vitamins, minerals and dietary fiber. Banana blossom is rich source of nutrients and antioxidants which have several health benefits. The juice from the male bud provides an apparent remedy for stomach problems in people of all ages. Banana blossom is a popular dish in Sri Lanka. It is consumed as a curry as well as a boiled or deep fried salad with rice and wheat bread. It is generally valued as a fiber-rich source. Dietary fiber has demonstrated its benefits in health and disease prevention in medical nutrition therapy. Consumption of dietary fiber is known to lower blood cholesterol level, normalize blood glucose and insulin level, promote normal laxation, avoid constipation, prevent diverticulosis and diverticukitis, lower the risk of colon cancer and breast cancer and prevent obesity. The flower has been used to treat bronchitis, constipation and peptic ulcer. The extract has anti-oxidant property that prevents free radicals and control cell and tissue damage. Based on the main components of banana flower extract and its anti-oxidant properties, we hypothesized that the banana flower extract may have anticancer activities against cancer cell lines.

Genetic Approaches to Increase Arabinoxylan and β-Glucan Content in Wheat.

Wheat is one of the three staple crops feeding the world. The demand for wheat is ever increasing as a relatively good source of protein, energy, nutrients, and dietary fiber (DF) when consumed as wholemeal. Arabinoxylan and β-glucan are the major hemicelluloses in the cell walls and dietary fiber in wheat grains. The amount and structure of DF varies between grain tissues. Reducing post-prandial glycemic response as well as intestinal transit time and contribution to increased fecal bulk are only a few benefits of DF consumption. Dietary fiber is fermented in the colon and stimulates growth of beneficial bacteria producing SCFA, considered responsible for a wide range of health benefits, including reducing the risk of heart disease and colon cancer. The recommended daily intake of 25-30 g is met by only few individuals. Cereals cover nearly 40% of fiber in the Western diet. Therefore, wheat is a good target for improving dietary fiber content, as it would increase the fiber intake and simultaneously impact the health of many people. This review reflects the current status of the research on genetics of the two major dietary fiber components, as well as breeding approaches used to improve their quantity and quality in wheat grain.

Formulation of pasta enriched with protein-rich lupine (Lupinus mutabilis Sweet) and wheat bran using mixture design approach.

In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate "spaghetti" pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low-sugar diet. PRACTICAL APPLICATION: The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein-rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low-sugar diet.

Investigation of the functionality of macromolecules in the rheological and baking properties of oat milling fractions

The aim of this work was to investigate the role of oat constituents in rheological (mixing and pasting) properties and baking performance. To accomplish this, oat milling fractions with different particle size and dietary fibre contents were produced and analysed. Our results showed that with increasing flour particle size, in addition to fibre components, the level of proteins and lipids increased as well, while the digestible carbohydrate content decreased. There were changes also within the fine composition of macro components such as proteins (based on SDS-PAGE), starch (amylose to amylopectin ratio) and β-glucans (molecular weight distribution). With increasing fibre content, dough matrices were characterised by higher water absorption, longer development time, and lower softening, while flour slurries formed more viscous gels. Regarding baking properties of oat milling fractions, it was found that higher fibre content resulted in better crumb structure, supported by images of cross-sections and texture profile analysis. In addition, higher amylose to amylopectin ratio might have contributed to the formation of less resilient crumb structure. Correlation analysis between baking performance and rheological properties showed that doughs with higher water content and lower softening degree, as well as slurries with higher viscosity values resulted in better crumb structure. In conclusion, high-fibre oat milling fractions were found suitable to produce breads with acceptable quality traits. Our work might also contribute to expand our knowledge about the functionality of oat constituents and to develop new, fibre-rich oat-based products supporting the consumption of more dietary fibre.

A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index.

The consumption of dietary fiber (DF) has been associated with a reduced incidence of non-communicable diseases. Despite various strategies implemented worldwide to increase DF intake, it remains low. Therefore, the development of new fiber-rich food products that are widely consumed could be a strategy to improve DF intake. In this study, an agro-industrial by-product, pomegranate peel powder (PPP), was used as an innovative source of DF and antioxidant. The objective was to develop a bread enriched with DF, antioxidants, and sensory characteristics by partially replacing wheat flour (WF) with PPP at levels of 0%, 2.5%, 5%, 7.5%, and 10%. Bread with 2.5% and 5% PPP was chosen for a clinical trial to evaluate glycemic response (GR) in healthy subjects and determine the bread's glycemic index (GI). As the percentage of PPP increased, both the DF and total polyphenol content increased significantly. The highest overall acceptability was achieved with bread containing up to 5% PPP. Consumption of bread with 2.5% and 5.0% PPP significantly reduced the GI compared to the control bread, while the decrease in GR was not significant. PPP could be a potential food and low-cost ingredient to improve the bread's nutritional quality through its contribution to DF and antioxidants.

Global trends indicate increasing consumption of dietary sodium and fiber in middle-income countries: A study of 30-year global macrotrends

According to the Global Burden of Disease Study, 3 million deaths were attributable to high sodium intake and low intake of whole grains. With the rapid evolution of the food industry, we hypothesize that dietary intake of sodium has increased and that dietary intake of whole grains or fibers has decreased because of easier access to highly processed food. Country-level data on dietary factors and country income levels from 1990 to 2018 were collected from 3 public databases. The trend of dietary intake was modeled using the linear mixed model accounting for random effects of individual countries. The country-level differences in dietary factors between males and females were calculated, and the trends were also modeled accounting for the random effects of countries. Both males and females consumed increasing amounts of dietary sodium from 1990 to 2018 in high-income, middle- to high-, middle-, and low-income countries. Dietary fiber intake increased in low-to-middle, middle-, and middle-to-high income countries for both men and women over the past 3 decades. Men tend to consume more sodium and less fiber and whole grains in their diets than women, the trend of which is statistically significant in middle-income countries. Over the past 3 decades, the macrotrend of dietary sodium has increased around the globe. To reduce the sodium intake level, nutrition policy should emphasize sodium reduction, especially in high-income, middle- to high-income, middle-income, and low-income countries.

Higher dietary fibre intake is associated with lower risk of inflammatory bowel disease: prospective cohort study.

Limited prospective studies that have examined the association of dietary fibre with IBD have provided inconsistent evidence. To examine any associations between dietary fibre intake and subsequent incidence of IBD, Crohn's disease (CD) and ulcerative colitis (UC) METHODS: We conducted a prospective cohort study of 470,669 participants from the UK Biobank and estimated dietary fibre intake from a valid food frequency questionnaire at baseline. Incident IBD was ascertained from primary care data and inpatient data. Cox proportional hazard models were used to estimate the hazard ratios (HRs) and 95% confidence intervals (CIs) for associations between dietary fibre intake and the risk of IBD, CD and UC. During an average follow-up of 12.1 years, we ascertained 1473 incident IBD cases, including 543 cases of CD and 939 cases of UC. Comparing the lowest quintiles, an inverse association was observed between dietary fibre intake and risk of IBD (HR 0.74, 95% CI 0.58-0.93, p = 0.011) and CD (HR 0.48, 95% CI 0.32-0.72, p < 0.001), but not UC (HR 0.92, 95% CI 0.69-1.24, p = 0.595). For specified sources, dietary fibre intake from fruit and bread decreased the risk of CD, while dietary fibre intake from cereal decreased the risk of UC. Higher consumption of dietary fibre was associated with a lower risk of IBD and CD, but not UC. Our findings support current recommendations to increase the intake of dietary fibre.

Dietary Fiber in the Management of Type 2 Diabetes Mellitus

Type 2 diabetes mellitus (T2DM) has become a worldwide epidemic, especially in Asian countries as a result of rapid socioeconomic development, overnutrition, and lack of physical activity. Among the strategies for preventing and managing T2DM, the promotion of healthy dietary habits plays an important role. Various studies which were mainly carried out in Western countries showed that higher dietary fiber (DF) intake has a significant association with a lower risk of the development of T2DM. Thus, a narrative review concentrating on the macronutrient DF was performed. PubMed and Google Scholar were used for this purpose. The goal was to examine the most recent medical research on the advantages of DF for health, with a particular emphasis on how DF consumption affects glycemic management.

The Integral Role of Diets Including Natural Products to Manage Rheumatoid Arthritis: A Narrative Review.

Genetic and environmental factors including lifestyle are thought to play a key role in the pathophysiology of rheumatoid arthritis (RA). There is evidence that diet can enhance the inflammatory response in genetically predisposed individuals. On the other hand, certain types of diets can alleviate RA symptoms due to their anti-inflammatory and antioxidant activities. Also, natural compounds with potential effectiveness in RA management belong to different chemical classes such as flavonoids, polyphenols, carotenoids, and alkaloids with their antioxidant characteristics as well as probiotics. The nutritional approaches to prevent or extenuate the disease progress were examined in this narrative review which was conducted using the PubMed, ScienceDirect and Google Scholar databases and conforms to the Scale for the Assessment of Narrative Review Articles (SANRA) guidelines. Mediterranean and vegan diets equally have been shown to exhibit positive effects on RA as the consumption of dietary fiber, antioxidants and anti-inflammatory compounds from fruits, vegetables, grains, nuts, and seeds are high. Whereas Mediterranean diet additionally includes beneficial nutrients of animal origin such as omega-3 polyunsaturated fatty acids from fish and seafood, patients on vegan diet need to be monitored closely for intake of all critical nutrients. Certain calorie restrictions and intermittent fasting diets have been shown to benefit RA patients although there is an obvious need for further studies to establish solid evidence-based recommendations and guidelines. The research data available strongly suggest that dietary approaches with anti-inflammatory properties may help delay the onset of RA and/or improve symptoms and thus nutrition should be routinely addressed to facilitate management of the disease.

Dissecting the impact of dietary fiber type on atherosclerosis in mice colonized with different gut microbial communities

Dietary fiber consumption has been linked with improved cardiometabolic health, however, human studies have reported large interindividual variations in the observed benefits. We tested whether the effects of dietary fiber on atherosclerosis are influenced by the gut microbiome. We colonized germ-free ApoE−/− mice with fecal samples from three human donors (DonA, DonB, and DonC) and fed them diets supplemented with either a mix of 5 fermentable fibers (FF) or non-fermentable cellulose control (CC) diet. We found that DonA-colonized mice had reduced atherosclerosis burden with FF feeding compared to their CC-fed counterparts, whereas the type of fiber did not affect atherosclerosis in mice colonized with microbiota from the other donors. Microbial shifts associated with FF feeding in DonA mice were characterized by higher relative abundances of butyrate-producing taxa, higher butyrate levels, and enrichment of genes involved in synthesis of B vitamins. Our results suggest that atheroprotection in response to FF is not universal and is influenced by the gut microbiome.

Curated and harmonized gut microbiome 16S rRNA amplicon data from dietary fiber intervention studies in humans

Next generation amplicon sequencing has created a plethora of data from human microbiomes. The accessibility to this scientific data and its corresponding metadata is important for its reuse, to allow for new discoveries, verification of published results, and serving as path for reproducibility. Dietary fiber consumption has been associated with a variety of health benefits that are thought to be mediated by gut microbiota. To enable direct comparisons of the response of the gut microbiome to fiber, we obtained 16S rRNA sequencing data and its corresponding metadata from 11 fiber intervention studies for a total of 2,368 samples. We provide curated and pre-processed genetic data and common metadata for comparison across the different studies.

DIETARY HABITS AND BODY COMPOSITION IN TUNISIAN WOMEN WITH POLYCYSTIC OVARY SYNDROME

Objective: Polycystic ovary syndrome (PCOS) is the most common endocrine disorder affecting women of reproductive age. About 50 % of diagnosed women are obese or overweight, suggesting that there is a possible link between abnormal dietary habits and PCOS. Objective: to compare the dietary intakes between women with PCOS and healthy controls. Design and method: A case-control study was performed. Women with PCOS and age-matched controls were recruited and asked to complete a questionnaire on their eating habits and a recall dietary diary, from which their caloric, macronutrients (carbohydrate, fat, protein, fiber), and micronutrients (folic acid, iron, calcium, sodium…) intakes were calculated. Systolic and diastolic blood pressure, anthropometric indexes (height, body weight, and body mass index (BMI), and body composition (lean mass and fat mass) were measured. Results: Sixteen women with PCOS and 8 controls were included. Mean age was 27.06 +/- 6.6 and 26.3 +/-5.9 years and BMI was 26.8 +/- 5 and 27.7+/- 7.8 kg/m2, respectively. We observed lower lean mass (45.6 vs 48.8 kg) and fat mass (23.6 vs 26.9 kg) in PCOS patients compared to controls. No significant difference in blood pressure was observed between the two groups. Both PCOS and control groups had similar energy (2114.1 vs 2155.6 kcal/d) and macronutrient intakes. In women with PCOS, the percentage of energy from fat was lower (35.2 vs 38.3%) and the percentage of energy from carbohydrates was slightly higher compared with normal controls (53.6 vs 51.3%). PCOS women had significantly higher zinc intake (8.6 vs 7.6 mg, p = 0.032). Daily cholesterol intake was higher in the PCOS group (281.3 mg versus 254.7 mg). All women had a low daily consumption of dietary fiber than the recommended value of 25 g. Conclusions: This study didn’t find major differences in macronutrient intake in PCOS patients compared to controls. Regarding micronutrients, a high zinc diet in PCOS patients could be a key observation. It could clear up PCOS pathophysiology, since zinc has major biological roles, as a catalyst, structural, and regulatory ion.

Associations of dietary fiber intake with chronic inflammatory airway diseases and mortality in adults: a population-based study.

The objective of this study was to investigate the potential association between dietary fiber intakes and the prevalence of chronic inflammatory airway diseases (CIAD), as well as mortality in participants with CIAD. Data was collected from the National Health and Nutrition Examination Survey (NHANES) 2013-2018, with dietary fiber intakes being calculated as the average of two 24-h dietary reviews and divided into four groups. CIAD included self-reported asthma, chronic bronchitis, and chronic obstructive pulmonary disease (COPD). Through December 31, 2019, mortality was identified from the National Death Index. In cross-sectional studies, multiple logistic regressions were used to assess dietary fiber intakes associated with the prevalence of total and specific CIAD. Dose-response relationships were tested using restricted cubic spline regression. In prospective cohort studies, cumulative survival rates were calculated using the Kaplan-Meier method and compared using log-rank tests. Multiple COX regressions were used to assess dietary fiber intakes associated with mortality in participants with CIAD. A total of 12,276 adults were included in this analysis. The participants had a mean age of 50.70 ± 17.4 years and was 47.2% male. The prevalence of CIAD, asthma, chronic bronchitis, and COPD were 20.1, 15.2, 6.3, and 4.2%, respectively. The median daily consumption of dietary fiber was 15.1 [IQR 10.5, 21.1] g. After adjusting for all confounding factors, linear and negative associations were observed between dietary fiber intakes and the prevalence of total CIAD (OR = 0.68 [0.58-0.80]), asthma (OR = 0.71 [0.60-0.85]), chronic bronchitis (OR = 0.57 [0.43-0.74]) and COPD (OR = 0.51 [0.34-0.74]). In addition, the fourth quartile of dietary fiber intake levels remained significantly associated with a decreased risk of all-cause mortality (HR = 0.47 [0.26-0.83]) compared to the first quartile. Dietary fiber intakes were found to be correlated with the prevalence of CIAD, and higher dietary fiber intakes were associated with a reduced mortality in participants with CIAD.

Determining the relationship between fiber consumption and physical activity and bowel habits in office workers

It is thought that bowel transit time decreases with reduced fiber consumption and physical activity in office workers who lead a sedentary life. The consumption of plant-based diets is decreasing due to technological advances, which leads to a decrease in dietary fiber consumption. Furthermore, officer workers have low physical activity levels. Therefore, the aim of the present study was to determine the relationship between fiber intake, physical activity and bowel habits in office workers. A total of 100 office workers with a mean age of 33.25±7.28 were included in this cross-sectional study. A questionnaire consisting of 29 questions was prepared by the researchers. The questions on bowel habits were prepared based on the Rome III criteria and the Bristol scale was used as the diagnostic criteria of intestinal diseases. It was found that 50% of participants with low fiber consumption and 91.7% of those with high fiber consumption defecate once a day (p