Bakery products lower serum cholesterol concentrations in hypercholesterolemic men

Article Abstract:

Several studies have reported that dietary water-soluble fiber can lower blood cholesterol levels. Water-soluble fiber can be obtained from such sources as oat bran, dried beans, psyllium, guar gum and pectin. Although wheat contains mainly insoluble fiber, which has not been shown to reduce blood cholesterol, wheat-based bakery products do contain a small amount of soluble fiber. Therefore, a study was performed to determine if a diet containing wheat-based bakery products could lower blood cholesterol levels in 10 men with hypercholesteremia (high blood cholesterol). During the first seven days of the study the men followed a high-fiber control diet, and during the next 21 days consumed a diet rich in soluble fiber from wheat-based bakery products (breads, buns, waffles, biscuits, crackers). Both diets contained 25 grams of fiber per day and provided 55 percent of the total daily calories as carbohydrate, 30 percent as fat and 15 percent as protein. However, the diet containing the bakery products provided six more grams of soluble fiber than the control diet. Blood samples were collected and the cholesterol content was measured before and after each diet period. During the first diet period, cholesterol levels remained constant. During the bakery diet period, total cholesterol levels decreased by 6.4 percent, low-density-lipoprotein (LDL) cholesterol decreased by 8.5 percent, and apolipoprotein B-100 decreased by 8.7 percent. These results indicate that even a small increase in the amount of soluble fiber in the diet (6 grams per day) can lower blood cholesterol levels in men with hypercholesteremia. (Consumer Summary produced by Reliance Medical Information, Inc.)

Baked goods, Blood cholesterol, Lipoproteins, Hypercholesterolemia, Blood lipoproteins, Baked products, Fiber in human nutrition, Dietary fiber, Wheat products

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Metabolic effects of high-carbohydrate, high-fiber diets for insulin-dependent diabetic individuals

Article Abstract:

Insulin is a hormone that is made in the pancreas and it controls the amount of glucose (sugar) in the blood. Insulin is released into the blood after a meal, when blood levels of glucose (sugar) increase. Glucose is removed from the blood and taken to the liver, muscle and other tissue, where it is stored for future use. People who have insulin-dependent diabetes mellitus (IDDM) need injections of insulin because they cannot produce enough insulin to control the amount of glucose in the blood. Patients with diabetes are urged to eat a diet that is high in carbohydrates and fiber and low in fat, as this type of diet has been shown to improve blood glucose control and reduce the amount of insulin needed both in patients with IDDM and in patients with non-insulin-dependent diabetes mellitus (NIDDM). A study was performed to determine the effects of dietary fiber and carbohydrate on blood glucose and insulin levels in 10 subjects with IDDM. Half of the subjects followed a high-carbohydrate, high-fiber diet (HCHF) for four weeks, while the other half followed a low-carbohydrate, low-fiber diet (LCLF). The HCHF diet consisted of 70 percent carbohydrate and 70 grams of dietary fiber per day. The HCHF diet reduced the amount of insulin needed, increased the amount of glucose removed from the blood, and reduced blood cholesterol levels. The results of this study indicate that HCHF diets are beneficial for patients with IDDM. (Consumer Summary produced by Reliance Medical Information, Inc.)

Blood sugar, Blood glucose, Type 1 diabetes, Insulin, High-carbohydrate diet, High carbohydrate diet

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High-carbohydrate, high-fiber diets increase peripheral insulin sensitivity in healthy young and old adults

Article Abstract:

Diets that are high in fiber and carbohydrates have been recommended to the general public because they reduce blood cholesterol and may lower the risk of colon cancer. The high-carbohydrate, high-fiber (HCF) diet also has beneficial effects on carbohydrate metabolism. In diabetics, these effects may improve blood sugar control, allowing a reduction in dose of insulin. In non-diabetics, the diet reduces fasting blood glucose and insulin levels, which are even important in non-diabetic persons because glucose tolerance declines steadily with age. This decreased glucose tolerance is partly caused by reduced sensitivity of the body's peripheral tissues to insulin, so that the insulin becomes less effective at lowering blood sugar. A study was conducted to assess peripheral tissue insulin responsiveness before and after an HCF diet. Six healthy young men and six healthy elderly men and women consumed an HCF diet for 21 to 28 days. Compared with values before starting the diet, the subjects had significantly lower fasting levels of blood cholesterol, glucose, and insulin after following the HCF diet. These effects were seen in both younger and older subjects. The fasting triglyceride level was not affected by the study diet. It was concluded that the HCF diet may have beneficial effects on carbohydrate metabolism by way of enhanced peripheral tissue sensitivity to insulin. (Consumer Summary produced by Reliance Medical Information, Inc.)

Diabetes, Diabetes mellitus, Insulin resistance, Hyperglycemia, Complex carbohydrate diet

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