Serum lipid and fecal bile acid changes with cereal, vegetable, and sugar-beet fiber feeding

Article Abstract:

High levels of cholesterol in the blood are associated with an increased risk of developing coronary heart disease. Many studies have examined the relationships among diet, blood cholesterol levels and heart disease, and have suggested that dietary factors that lower blood cholesterol levels may reduce the risk of heart disease. In this respect, dietary fiber has received a great deal of attention lately because of several studies that reported that fiber lowers cholesterol levels. This is true only for dietary fibers that are water-soluble, such as pectin, oat bran, psyllium, guar gum and locust-bean gum. The insoluble fibers, such as wheat bran and cellulose, do not lower blood cholesterol levels. It is not known exactly how dietary fiber lowers cholesterol levels, but a few studies have reported that it increases the excretion of bile acids in stools. Bile acids are necessary for proper digestion and they are made from cholesterol. Therefore, if a substance increases the elimination of bile acids from the body, the blood cholesterol levels may go down because some of the cholesterol will be used to make more bile acids. To determine the effects of dietary fiber on blood cholesterol and fecal bile acid content, 34 healthy volunteers followed six different diets for three weeks each. The diets included 10 and 30 grams of either wheat bran (WB) or mixed vegetable fiber (VF), 30 grams of sugar-beet fiber (SBF), or no added fiber. The 30 gram VF and SBF diets lowered total cholesterol levels by 5 and 15 percent, respectively. The 30 gram SBF diet reduced levels of low-density-lipoprotein (LDL) cholesterol by 16 percent. The other diets did not significantly reduce total or LDL cholesterol levels. Excretion of bile acids in stools was lower for all of the fiber diets than for the diet without fiber, and was similar for the 30 gram SBF, WB and VF diets. These results indicate that SBF diets reduce blood cholesterol levels, and that the reduction in cholesterol cannot be accounted for by an increase in the excretion of bile acids in stools. (Consumer Summary produced by Reliance Medical Information, Inc.)

Measurement, Bile acids, Fiber in human nutrition, Dietary fiber

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Association of vitamin B6 status with parameters of immune function in early HIV-1 infection

Article Abstract:

Deficiencies in vitamin B6 develop in individuals who are infected with the human immunodeficiency virus type 1 (HIV-1). Deficiencies occur at the third stage of HIV infection, as classified by the Center for Disease Control. Individuals at this stage do not have any symptoms of disease except for generalized lymphadenopathy (inflammation of the lymph nodes). The B6 deficiency occurs even if the intake of vitamin B6 is normal. Deficiencies in vitamin B6 have been shown to cause abnormal functioning of the immune system. Various functions of the immune system were analyzed in 44 homosexual men who had Stage III HIV infection. The degree of dysfunction was found to be related to the status of vitamin B6 in the individual. The lymphocytes of individuals who were very deficient did not respond well to certain agents that normally provoke stimulation and division of these cells. The ability of a type of cell known as natural killer cells to destroy abnormal cells was also reduced. Other parameters of the immune system were not affected by the levels of vitamin B6 that were present in the individuals, including the levels of antibody molecules and the number of cells in the various subpopulations of immune cells, such as CD4 or CD8 cells. Decreases in the levels of these subpopulations of cells occur in HIV infection. It is concluded that the level of vitamin B6 affects certain aspects of immune function. Vitamin B6 deficiency may have an important role in the dysfunction of the immune system which occurs in HIV infection. (Consumer Summary produced by Reliance Medical Information, Inc.)

Complications and side effects, HIV infection, HIV infections, Immune response, Vitamin B6 deficiency, Pyridoxine deficiency

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Use of an expanded-whole-wheat product in the reduction of body weight and serum lipids in obese females

Article Abstract:

A significant health problem today is obesity in conjunction with high blood lipids (insoluble fatty substances) such as cholesterol. These two conditions raise the risk of developing coronary artery disease, diabetes, cancer and hypertension (elevated blood pressure). To reduce the prevalence of obesity, safe and effective diets must be developed. A study to compare two diets was conducted among 24 moderately overweight women. Both diets supplied 1,000 calories per day, but one used a whole-wheat product at two meals. The product had been expanded with air to provide a feeling of fullness, and was eaten with a glass of skim milk. Women following the wheat-product diet lost more weight in the first six weeks than women on the standard low-calorie diet, and also continued to lose weight in the next six weeks. Women following the standard diet lost no additional weight in the second six weeks. Total average weight loss was 12 pounds on the wheat-product diet and six pounds on the standard diet. The wheat-product diet also lowered serum cholesterol and triglycerides more than the standard diet. While both diets were safe ways to achieve weight loss and lower blood lipids, the wheat-product diet allowed women to maintain and continue their weight loss over the 12 weeks. The participants liked the wheat product because of its taste, convenience and novelty.

Research, Case studies, Reducing diets, Obesity, Hyperlipidemia, Weight reducing preparations, Anti-obesity agents

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