Soluble Fiber Research Articles

Obtaining a fiber-rich ingredient from blueberry pomace through convective drying: Process modeling and its impact on techno-functional and bioactive properties

This study aimed to optimize the convective drying of blueberry pomace (BP) to enhance fiber functionality and bioactive compound retention. BP was dried at 50−90 °C with an airflow of 2.5 m s−1. Drying kinetics were modeled using five mathematical models, with the Page model showing the highest accuracy (R2 = 0.9965−0.9996). Higher temperatures increased drying rates (3.7 × 10−3 to 1.2 × 10−2 kg H2O kg−1 db min−1) and moisture diffusivity (4.00 × 10−8 to 2.17 × 10−7 m2 s−1), with an activation energy of 39.55 kJ mol−1. Total dietary fiber remained stable (20.85 ± 0.17 g 100 g−1 db), while soluble fiber increased (3.11–4.66 g 100 g−1 db) with temperature. Water- and oil-holding capacities decreased (10.86–8.61 mL g−1 db and 3.85 to 3.44 mL g−1 db, respectively). The highest total phenolic content (13.65 ± 0.12 mg GAE g−1 db) and antioxidant activity (6.65 mg AAE g−1 db for DPPH) were observed at 70 °C. Energy consumption decreased significantly (13.88–6.95 kW h−1), leading to reduced CO2 emissions. This study demonstrates the effective use of the Page model to optimize convective drying at 70 °C, reducing production costs by 47% and highlighting its potential to produce fiber-rich ingredients from BP with enhanced techno-functional and bioactive properties.

Nutrients and Antioxidants from Petit Verdot Grape Pomace Powder

T he study aimed to characterize pomace powder from the Petit Verdot grape of Mexican winemaking. The powder pomace (dry basis from pomace) was analyzed and contained 6.65% moisture, 9.17% fat, 9.54% protein, 51.41% dietary fiber, 6.10% soluble fiber, 45.3% insoluble fiber, and 4.62% ash. Also, the powder pomace contained various minerals, including calcium, copper, phosphorus, iron, magnesium, manganese, sodium, and potassium. The phenolic compounds found were hydrated quercetin, a cinnamic acid derivative, and a p-coumaric acid derivative. The limited diversity of phenolics in grape pomace powder is counterbalanced by its elevated dietary fiber and nutritional content, positioning it as a viable ingredient for food processing. The freeze-dried grape pomace powder contained a load of 4 log CFU/g, and the MacConkey culture medium detected no possible pathogenic microorganisms. These findings suggest that grape pomace powder could be a promising addition to the food industry, offering a rich source of nutrients and bioactive compounds.

Amelioration of tiger nut insoluble dietary fiber as a partial substitute for fat in meat emulsions: Techno-functional properties and in vitro protein digestibility

The effects of tiger nut insoluble dietary fiber (TNF) (1%-3% w/w) on techno-functional properties and in vitro protein digestibility of low-fat meat emulsions were examined. The results showed that TNF (especially 2% and 3%) could improve techno-functional performances of low-fat meat emulsions in terms of water binding capacity and textural attributes, which were even preferable to the high-fat control. The improvements were associated with the attenuated fluidity of inner water within the gels, the increased storage modulus (G′), the formation of a well-joined gel network with uniformly-dispersed fat particles and the uncoiling of α-helix and the formation of β-sheet. The weakened water mobility, the heat-triggered conformational shift from α-helix to β-sheet, as well as less and evenly distributed fat particles ulteriorly led to elevated protein digestibility in meat emulsions. Therefore, TNF shows promise as a fat substitute to develop fat-reduced emulsified pork meat products with desirable quality and digestion behaviors.

Effect of superfine grinding mulberry leaves (Morus alba Linn.) powder on biscuit properties

SummarySuperfine and regular grinding methods were used to mill mulberry leaves (ML), and the chemical composition and physical characteristics of the powders were investigated. Compared to regular grinding, superfine grinding reduced particle size from 121.44 μm to 18.69 μm. Compared to coarse mulberry leaf (CML), the fine mulberry leaf (FML) powder had a greater water solubility index, soluble dietary fibre content and 1‐deoxynojirimycin (DNJ) content. Both types of ML powders were substituted for flour at various percentages (3%, 6%, 9% and 12%), and their effects on the biscuits' textural qualities and sensory assessment were examined. The adhesiveness, cohesiveness and springiness of biscuit doughs were all reduced by ML powder addition, while their hardness was raised. The inclusion of ML powders increased the hardness of the biscuits significantly, whereas only the addition of FML powders decreased their fracturability. Additionally, the DNJ contents in FML biscuits were significantly higher than that in CML biscuits. The sensory assessment revealed that biscuits containing 9% FML powder received the best rating.

The Impact of Ganoderma lucidum (Curtis) P. Karst. Supplementation on the Technological, Chemical, and Quality Parameters of Wheat Bread

This study explores the incorporation of Ganoderma lucidum (Curtis) P. Karst. (Reishi mushroom) into wheat bread to develop a functional food with enhanced nutritional value. Reishi powder was added to bread formulations at levels of 3%, 6%, 9%, and 12% to assess its effects on physicochemical, nutritional, and sensory properties. The 12% Reishi supplementation resulted in a twofold increase in total dietary fibre (from 7.21 g to 17.08 g per 100 g dry matter) and significant (p < 0.05) elevations in mineral content, particularly calcium (68%), iron (32%), and manganese (61.9%). Carbohydrate content decreased markedly by 27%, contributing to a 19.33% reduction in caloric value. Reishi addition improved bread yield and reduced baking losses, enhancing production efficiency. However, higher Reishi levels negatively impacted bread volume, possibly due to interference with gluten network formation. An increase in crumb moisture was observed, contributing to extended freshness. Sensory evaluation revealed that loaves of bread containing up to 6% Reishi were acceptable to consumers, whereas higher levels detrimentally affected flavour and aroma. Therefore, Reishi-enriched bread, particularly with 6% supplementation, presents a promising functional alternative to conventional wheat bread, optimising nutritional benefits while maintaining consumer acceptability.

Lactobacilli-Based Pro and Postbiotic Efficacy Are Also Influenced by Other Factors Than Dietary Challenging Conditions.

The present study aimed to confirm the previously reported 'recovery' effect to a challenging diet (CD) of a Lactobacilli-based probiotic (Pro) and its derived postbiotic (Post) in broilers. Identical diet compositions were used, and observations were extended to a second CD diet. A completely randomised block design of 2 × 3 treatment groups with two CDs and three additive conditions (Control, Pro, Post) was used. One additional group received a standard diet (SD). The study involved 1600 one-day-old Ross 308 male broilers. All diets, fed from d1 to 35, were formulated to contain identical nutrients levels, with CDs formulated to be greater than SD in nonstarch polysaccharides using rye and barley (Rye CD) or dry distiller grains with soluble, sunflower and rapeseed meal (DDGS CD). Growth performance parameters, footpad lesions (FPL) score and plasma Ca, P and uric acid concentrations were measured. Compared to SD, birds fed Rye CD and DDGS CD had a higher 1-35 days feed conversion ratio (+3.4 and +4.1%, respectively), due to a higher feed intake for Rye CD (+2.9%) and a lower body weight for DDGS CD (-4.1%). An effect of additive was restricted to Rye CD where Post depressed BW at d28 and d35 (-3.7 and -2.4%, respectively). Compared to Rye CD, DDGS CD lowered plasma Ca/P at d21 (-9.0%) and d35 (-8.1%) and uric acid at d21 (-26%). Pro increased plasma Ca in Rye CD at d21 (+12%) and Post decreased plasma uric acid in DDGS CD at d35 (-25%). All other plasma parameters were not affected. The previously observed recovery effect of a commercial probiotic and postbiotic were not reproducible under highly similar growth conditions, which suggests that both may have specific physiological effects which are only expressed under specific circumstances.

Pear pomace soluble dietary fiber suppresses fat deposition in high fat diet-fed mice by regulating the ADPN-AMPK/PPAR-α signaling pathway

This study was amied to explore the molecular mechanisms of the effect of pear pomace soluble dietary fiber (PP-SDF) on weight gain, fat deposition and regulation of lipid metabolism in obese mice. The PP-SDF can positively modulate the adverse effects of obesity. In this study, the PP-SDF extracted via microbial fermentation was investigated for its weight loss mechanism in high-fat diet induced obese mice. Soluble dietary fiber was also investigated for the enzymes related to fat metabolism and for intervention to reduce adipose inflammation related to obesity. Furthermore, AMPK and PPAR-α signaling pathway related to ADPN were investigated and the key enzymes in the pathways were measured. The results show that PP-SDF regulated obesity-related metabolic disorders by inhibiting obesity inflammation and by activating AMPK/PPAR-α signaling pathway, while ADPN was the key target for the regulation of these two pathways.

Bioactive Compound Diversity in a Wide Panel of Sweet Potato (Ipomoea batatas L.) Cultivars: A Resource for Nutritional Food Development.

This study provides an overview of the composition of the raw root flesh of a panel of 22 sweet potato (Ipomoea batatas L.) cultivars, with a focus on bioactive compounds. The large diversity of the proximate and phytochemical compositions observed between cultivars and within and between different flesh colors pointed out the importance of composition analysis and not only color choice for the design of foods with nutritional benefits. The nutritional composition (starch, protein, total dietary fibers) and bioactive compound composition of 22 cultivars from Reunion Island, maintained in the Vatel Biological Resource Center, were investigated. Orange and purple cultivars stood out from white and yellow cultivars for their higher nutritional composition. Purple sweet potatoes were notable for their high contents of anthocyanins (55.7 to 143.4 mg/g dry weight (DW)) and phenolic compounds, in particular chlorogenic acid and ferulic acid, contributing to antioxidant activities, as well as their fiber content (14.1 ± 2.1% DW). Orange cultivars were rich in β-carotene (47.2 ± 0.7 mg/100 g DW) and to a lesser extent α-carotene (4.8 ± 1.2 mg/100 g DW). In contrast, certain white cultivars demonstrated suboptimal nutritional properties, rendering them less relevant even for applications where the lack of coloration in food is desired. Those characteristics enable the selection of sweet potato varieties to design food products ensuring optimal nutritional benefits and culinary versatility.

The ileal, total tract and postileal digestibility of compound feeds either rich in wheat or rye in an ileo-caecal fistulated minipig model

ABSTRACT Environmental issues and concerns about animal welfare display current challenges in animal husbandry and feeding. Rye, a cereal that has scarcely been used in animal feed in recent decades, could help address some of the challenges in pig feeding as a climate friendly and health promoting feed ingredient. Distinct constituents of rye – especially its non-starch-polysaccharides (NSP) – are fermented in the large intestine while short chain fatty acids (SCFA) are produced in that process. This can promote gut health and the feeling of satiety in pigs. To examine the site of the digestion of rye within the digestive tract in comparison to wheat as a widely used ingredient in pig diets, two diets with high shares of either wheat or rye (each 69.0%) were fed to ileo-caecally fistulated, adult minipigs. Ileal digesta and faeces were collected and ileal, total tract and postileal digestibility rates were calculated. In the apparent ileal digestibility (AID), significant differences were only found for organic matter (OM) and Nitrogen-free extract (NfE) with lower values for the rye-rich diets (77.2 ± 2.00 vs. 73.8 ± 2.01% and 79.8 ± 2.56 vs. 75.3 ± 2.61%, respectively). These differences could not be recovered for the total tract digestibility (ATTD − 90.2 ± 2.16 vs. 89.8 ± 1.94% and 93.0 ± 1.69 vs. 92.8 ± 1.37%, respectively), resulting in an elevated postileal digestibility which was significant for NfE (13.2 ± 2.42 vs. 17.5 ± 2.77%). Therefore, rye can be used to promote hindgut fill and fermentation in pig feeding, especially in restrictively fed animals such as pregnant sows.

Comparative effect of FYM and Azotobacter on morphology and nutritional quality of high and low altitude grown knol khol (Brassica oleracea var. gongylodes L.) cultivar White Vienna

Extreme environmental conditions of high altitude (HA) expose the food crops to abiotic stresses that may impact their growth and nutritional composition, which also varies depending on agricultural practices being used. Therefore, the present study is designed to a compare the efficacy of organic agri-treatments viz. farm yard manure (FYM) and Azotobacter on morphological and nutritional traits of knol-khol cultivar White Vienna grown at HA and low altitude (LA). The field trial was conducted as a two-factorial experiment in a randomized block design. The first factor was treatments (T1-FYM, T2-Azotobacter, T3-FYM+Azotobacter and T4-(control) and second factor was cultivation locations (HA vs. LA). The findings revealed that the application of treatment T3 at HA resulted in higher total soluble solids (1.38-fold), titratable acidity (0.06-fold), total carbohydrate (1.9-fold), crude protein (3.7-fold), crude fat (3-fold) and dietary fiber content (78-fold) whereas, yield (137.6-fold) and ash content (0.85-fold) content were found higher at LA. The current study emphasizes upon the superior efficiency of combination treatment of FYM and Azotobacter at HA to improve the nutritional quality of food crops, with added benefits of environmental sustainability and nutritional security.

Effects of cantaloupe rind powder fortification on yogurt properties: Comparison between raw and enzyme-treated powder

This study investigated the potential of fortifying a probiotic yogurt with cantaloupe rind powder. The raw cantaloupe rind powder was subjected to enzyme treatment to enhance its soluble fiber content. The effects of incorporating raw and enzyme-treated cantaloupe rind powder (referred as RCRP and ECRP, respectively) on the physicochemical properties, textural and rheological properties, antioxidant properties and syneresis of yogurt were evaluated during a 15-day storage period at 4 °C. The results revealed that the inclusion of RCRP resulted in a reduction in yogurt hardness, viscosity, elasticity and stability compared to the control yogurt without cantaloupe rind powder fortification. In contrast, adding ECRP led to an increase in the hardness, viscosity, elasticity and stability of the yogurt. Specifically, on day 15 of storage, the syneresis of ECRP-fortified yogurt was approximately 3 times lower, while that value of RCRP-fortified yogurt was approximately 2 times higher compared to the control yogurt. Notably, the RCRP- and ECRP-fortified yogurts displayed 14- and 9-times higher antioxidant activity, respectively, compared to the control yogurt. This study suggests that employing enzyme treatment on cantaloupe rind powder holds promise as an approach to yield positive effects when incorporating the powder into yogurt, particularly in terms of stability, textural and rheological properties.

Valorization of okara by-product for obtaining soluble dietary fibers and their use in biodegradable carboxymethyl cellulose-based film

In the face of mounting environmental concerns and the need for sustainable innovation, the use of agro-industrial wastes as raw materials offers a promising pathway. In this context, this study investigated the okara, a by-product of soy processing, as a novel source of soluble dietary fiber for the enrichment of carboxymethyl cellulose (CMC) biodegradable films based on environmental benefits of waste reduction with the creation of renewable packaging alternatives. Okara soluble dietary fiber (OSDF)-enriched CMC film was compared with films made from traditional and innovative soluble dietary fibers, such as pectin, inulin, and β-glucan. OSDF was obtained through acid hydrolysis at 121 °C, achieving a yield of 5.31 % relative to its initial dry weight. All the produced films exhibited a maximum crystallinity of 5 %, as revealed by X-ray diffraction (XRD), indicative of their largely amorphous structure, while scanning electron microscopy (SEM) ensured their uniformity and flawlessness. The CMC film enriched with okara soluble dietary fiber exhibited key properties, such as thickness, water vapor permeability, and thermal stability, comparable to other soluble fibers studied. These characteristics are essential for effective packaging applications. A notable distinction of the OSDF-enriched film was its capacity to block UV light, offering protection for light-sensitive items. The solubility tests showed that okara and β-glucan contributed to films with a higher solubility percentage. Mechanical testing underscored the influence of fiber on tensile strength, with the film enriched with β-glucan outperforming others at 27.5 MPa. All films showed rapid biodegradation within one week, emphasizing their eco-friendliness and the study alignment with sustainable development objectives in packaging.

Uncovering cocoa shell as a safe bioactive food ingredient: Nutritional and toxicological breakthroughs

This work aimed to analyze the chemical composition of the cocoa shell flour (CSF) and aqueous extract (CSE) and conduct acute and sub-chronic toxicity assays to ensure safety. CSF was composed of 59.1 % dietary fiber, primarily insoluble fiber (48.1 %). CSE consisted entirely of soluble fiber (72.8 %), mainly pectic polysaccharides. The amino acid profile revealed CSF's potential as a high-quality plant protein source, whereas CSE was rich in free amino acids, especially leucine, valine, and alanine (59.6–62.5 mg 100 g−1). Higher levels of macroelements, especially potassium, were found in CSE. Silicon was the most abundant microelement, and heavy metal levels were within acceptable limits for both cocoa shell matrices. This study confirmed the bioactive potential of CSF and CSE, enriched in phenolic compounds and methylxanthines, including theobromine, caffeine, gallic acid, (+)-catechin, as well as N-phenylpropenoyl-l-amino acids. The high theobromine content in both matrices, especially in CSE (2605.3 mg 100 g−1), did not harm the mice's health; acute and sub-chronic toxicity studies demonstrated the safety of oral administration of CSF and CSE in mice, showing no lethality or remarkable histopathological changes. This research supports the safe use of CSF and CSE, establishing these ingredients as suitable for incorporation into food products.

Effect of buckwheat hulls at cell-scale on physiochemical and textural properties of steamed rice cake

Buckwheat hull (BWH) is a source of insoluble dietary fiber (IDF), which can be added to starch-based foods to increase their nutritional characteristics. The influence mechanism of different amounts (10, 20, 30 g/hg) of BWH at cell-scale (CBH, 10–50 μm) and tissue-scale (TBH,100–500 μm) on the physiochemical and textural properties of steamed rice cake was analyzed. With the decrease of BWH particle size and the increase of addition amount, the water retention capacity of rice flour-BWH mixture significantly (P < 0.05) increased. Compared with TBH, the addition of CBH significantly (P < 0.05) increased the viscosity of rice cake batter. The 20 g/hg and 30 g/hg addition of TBH significantly (P < 0.05) decreased the specific volume of rice cake, while that of CBH reversed the negative effects on the specific volume. Texture properties showed that the hardness of cake added with CBH was significantly (P < 0.05) lower than TBH. CBH with higher water affinity and stronger physical support enhanced the interactions of water-starch-IDF and the starch gel network of cake, thus leading to an open and fluffy cake structure. Therefore, milling the IDF to cell-scale might be a promising alternative for developing dietary fiber-enriched starch-based products.

Prebiotic activity of enzymatically modified pea peel dietary fiber: An in vitro study

The study examined the prebiotic index of enzymatically modified insoluble dietary fiber from pea peel by using three probiotic bacterias; Lactobacillus rhamnosus ATCC 7469, Lactobacillus sakei ATCC 15521, Lactobacillus plantarum ATCC 8014 and one pathogenic bacteria; Escherichia coli ATCC 4157. A positive value for prebiotic potential was determined which was greater than inulin, unmodified dietary fiber, and standard glucose. The 30 h of cultivation, the cell density obtained from Lactobacillus rhamnosus ATCC 7469 culture conducted in MRS was 7.45 ± 0.08 log CFU/mL in glucose medium and 7.37 ± 0.07 log CFU/mL in dietary fiber medium. Growth kinetics analysis showed a positive effect for Lactobacillus spp. in DF medium. DF could boost cell biomass and relative growth rate of probiotic bacteria. Thus, the microbiome of the colon facilitates dietary fiber fermentation by bacteria shown in in vitro simulated gastrointestinal model.

Fatores de risco e sua influência na Síndrome Metabólica: Uma revisão narrativa da literatura

Objective: To analyze risk factors and their influence on Metabolic Syndrome. Literature Review: METABOLIC SYNDROME (MS) represents a set of risk factors of metabolic origin that promote the development of cardiovascular diseases and type 2 diabetes mellitus (DM). Regardless of the group or entity that defines MS, the risk factors, that is, the components adopted for its definition, are practically the same. The following components are included: obesity (especially abdominal obesity), high blood pressure levels, glucose metabolism disorders, and hypertriglyceridemia and/or low levels of HDL cholesterol. Final considerations: It is noteworthy that dietary factors can play a fundamental role both in the individual components and in the prevention and control of MS. Recent data associate the presence of MS with lower consumption of whole grains, fruits, and vegetables. There is a close relationship between these foods and dietary fiber, and it is likely that soluble fibers are more directly related to these effects

Effect of Physical Separation with Ultrasound Application on Brewers' Spent Grain to Obtain Powders for Potential Application in Foodstuffs.

Brewers' spent grain (BSG) is the primary by-product of beer production, and its potential use in food products is largely dependent on its processing, given its moisture content of up to 80%. This study aimed to evaluate the effects of physical separation with ultrasound application on the color, total phenolic content (TPC), antioxidant activity, proximate composition, total dietary fibers, and particle size distribution of BSG powders. Wet BSG (W) was subjected to two processes: one without ultrasound (A) and one with ultrasound (B). Both processes included pressing, convective air-drying, sieving, fraction separation (A1 and B1 as coarse with particles ≥ 2.36 mm; A2 and B2 as fine with particles < 2.36 mm), and milling. The total color difference compared to W increased through both processes, ranging from 1.1 (B1 vs. A1) to 5.7 (B1 vs. A2). There was no significant difference in TPC, but process B powders, particularly B2, showed lower antioxidant activity against ABTS•+, likely due to the release of antioxidant compounds into the liquid fraction during pressing after ultrasound treatment. Nonetheless, process B powders exhibited a higher content of soluble dietary fibers. In conclusion, ultrasound application shows potential for further extraction of soluble fibers. However, process A might be more practical for industrial and craft brewers. Further studies on the use of the resulting BSG powders as food ingredients are recommended.

Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy.

The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted acute and sub-chronic toxicity assays to determine their safety. The proximate composition revealed the high fiber content of both ingredients; the CPF mainly contained insoluble fiber, while CPE consisted exclusively of soluble pectic polysaccharides. The CPF had higher concentrations of amino acids and a better balance of essential/non-essential amino acids, whereas the CPE exhibited higher concentrations of free amino acids, ensuring higher bioavailability. Both ingredients showed elevated mineral content, while heavy-metal concentrations remained within acceptable limits. This study established the bioactive potential of the CPF and the CPE, demonstrating the high content of caffeine and gallic, protocatechuic, and 4-caffeoylquinic acids. The toxicity studies revealed that the CPF and the CPE exhibited safety when orally administered to mice. Administered doses were non-toxic, as they did not induce lethality or adverse effects in the mice or produce significant histopathological or biochemical adverse changes. This study represents a first step in valorizing the CPF and the CPE as safe novel food ingredients with health benefits for functional and nutritional foods.

Correlation between the Quantity and Type of Dietary Fiber with the Activity in Mexican Patients with Ulcerative Colitis (UC).

Background/Objective: Ingestion of dietary fiber can influence in the remission of patients with ulcerative colitis (UC). There are no current recommendations for fiber intake in UC; therefore, we evaluate the association between dietary fiber and the activity of the disease. Methods: Ours is a cross-sectional study in patients with a confirmed diagnosis of UC to whom a 24 h recall was applied; this allowed for the estimation and classification of type of dietary fiber. The patients were divided into two groups: (1) remission and (2) active UC. We analyzed the quantity and type of fiber with the grades of disease activity through Spearman correlation and logistic regression. Results: A total of 152 patients were included; it was found that those with clinically active UC consumed less total fiber (p = 0.016) and insoluble fiber (p = 0.018). Meanwhile, in endoscopic grade, the difference was for insoluble fiber (p = 0.038). Insoluble fiber had an inversely significant correlation with fecal calprotectin levels (r = -0.204; p = 0.018). Logistic regression showed that less than 11 g of insoluble fiber was a risk factor for clinical activity (OR = 2.37; 95% CI 1.107-5.019; p = 0.026). Conclusions: Consumption below the current recommendation of total and insoluble dietary fiber is associated with clinical activity of UC.

Health promotion through the adoption of the mediterranean diet as a therapeutic proposal in the treatment and prevention of metabolic syndrome: a systematic review

Introduction: Excessive weight gain generates comorbidities, many of which are characterized as metabolic syndrome (MetS). It is important to highlight the association of MetS with cardiovascular diseases, increasing global mortality by approximately 1.5 times and cardiovascular mortality by approximately 2.5 times. In this sense, the Mediterranean diet presents itself as the main therapeutic proposal in the treatment of MetS, as it corresponds to caloric limitations without altering the patient's adequate nutritional status. Objective: It was to investigate the effects of health promotion through the adoption of the Mediterranean diet as a therapeutic proposal in the treatment and prevention of metabolic syndrome, evaluating the nutritional benefit on quality of life. Methods: The PRISMA Platform systematic review rules were followed. The research was carried out from April to June 2024 in the Scopus, PubMed, Science Direct, Scielo, and Google Scholar databases. The quality of the studies was based on the GRADE instrument and the risk of bias was analyzed according to the Cochrane instrument. Results and Conclusion: 157 articles were found. A total of 26 articles were evaluated in full and 21 were included and developed in the present systematic review study. Considering the Cochrane tool for risk of bias, the overall assessment resulted in 29 studies with a high risk of bias and 28 studies that did not meet GRADE and AMSTAR-2. It was concluded that the studies showed the beneficial effects of the Mediterranean diet in reducing the prevalence of MetS. Furthermore, the dietary pattern described in the Mediterranean diet combined with physical activities can be used as a useful clinical tool in the treatment of metabolic syndrome. The suggested menu, with foods rich in fiber, is associated with reducing cardiovascular risk and, therefore, the Mediterranean diet is recognized as an agent for promoting health and preventing and treating obesity. In this sense, it appears that dietary factors can play a fundamental role both in the individual components and in the prevention and control of metabolic syndrome. Recent data associate the presence of MetS with lower consumption of whole grains, fruits, and vegetables. Therefore, there is a close relationship between these foods and dietary fiber, and, probably, soluble fiber is more directly related to these effects. A reduced prevalence of MetS was also observed in patients with systemic lupus erythematosus, a result of the good level of adherence to the Mediterranean diet. Furthermore, 25(OH)D status is associated with the composition, diversity, and functionality of the gut microbiota, and lifestyle intervention can modulate both the gut microbiota and 25(OH)D levels, potentially influencing metabolic pathways.