Written by Taylor Woosley, Staff Writer. Findings show that risk of dyslipidemia increased with the level of blood Pb but decreased with adequate dietary fiber intake (p = 0.049). (more…)
Written by Taylor Woosley, Staff Writer. After adjusting for confounding factors, total dietary fiber intake was shown to reduce the risk of all-cause mortality (p = 0.011) and tumor mortality (p = 0.003) in cancer survivors. (more…)
Written by Chrystal Moulton, Staff Writer. A significantly lower incidence of death was found in participants in the highest dietary fiber intake group compared to the lowest for both all-cause mortality (HR = 0.84, P <0.001) and CVD mortality (our = 0.61, P <0.001). (more…)
Written by Chrystal Moulton, Staff Writer. Fiber intake was associated with low ARG, specifically low abundance of aph3-dprime (aminoglycoside-O-phosphotransferases) and genes associated with multimetal resistance. (more…)
Written by Taylor Woosley, Staff Writer. Analysis of this nationally representative cross-sectional study show that subjects in the highest dietary fiber intake quartile were 13% less likely to develop hyperuricemia compared to those in the lowest dietary intake quartile. (more…)
Halima Phelps, DC, ND. This study found that higher consumption of total fiber, particularly insoluble fiber, was associated with lower blood pressure (BP), which may be attributable to an inverse association between insoluble fiber and BP. (more…)
Written by Dr. Patrick Massey, MD, PhD. A study showed that dietary fiber from beans, fruits and vegetables was superior compared to fiber derived from grains or nuts when it came to reducing the risk of cardiovascular disease. (more…)
Written by Greg Arnold, DC, CSCS. Researchers found a significant decrease in cardiovascular death with increasing fiber intake. (more…)
Written by Jessica Patella, ND. Recent research compared a high-fiber bean diet to a low-carbohydrate diet and found both were effective for weight loss, but the high-fiber bean diet was better at improving cholesterol levels. (more…)
Written by Greg Arnold, DC, CSCS. College females who supplemented with a prebiotic fiber such as inulin-type fructans, for seven days experienced significant reduction in appetite, hunger, satiety, and food consumption and had no weight gain compared to the control group. (more…)
Written by Greg Arnold, DC, CSCS. This 2016 review found that 4 weeks of daily supplementation with 6.7 grams of barley beta-glucan significantly reduced both LDL cholesterol and non-LDL cholesterol in participating subjects. Apolioprotein B was also reduced but not significantly.
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Written by Jessica Patella, ND. Those with the highest intake of high glycemic index foods had a 65% risk of dying while those on diets of high fiber breads and cereals or high fiber fruits had a 64% and 81% increased likelihood of aging successfully.
Written by Greg Arnold, DC, CSCS. Increasing total fiber intake by 6.8 grams per 1000 calories decreased systemic blood pressure by 1.69 mmHg while insoluble fiber of 4.6 grams per 1000 calories decreased blood pressure by 1.81 mmHg. (more…)
Written by Greg Arnold, DC, CSCS. In a review that included 17 researches with 982, 411 total subjects, those with the highest fiber intakes had an 18% lower risk of death than those with the lower fiber intake. (more…)
Written by Greg Arnold, DC, CSCS. Those who supplemented with 500 mg of cactus fiber for 45 days had 3.5 times more fecal fat excretion than those in the placebo group. (more…)
Written by Greg Arnold, DC, CSCS. Study finds that women consuming 28.4 grams of fiber per day had a 33% reduced risk of chronic obstructive pulmonary disease. (more…)
Written by Greg Arnold, DC, CSCS. Beta-glucan, a soluble fiber from barley helped lower total cholesterol levels by as much as 5.4 mg/dL. (more…)
Written by Marcia J. Egles, MD. Study shows how switching to a high-fiber, low-fat diet typical of rural Africans reduced gut inflammation and improved fiber digestion and risk markers for colon cancer in participating African Americans. (more…)
Written by Greg Arnold, DC, CSCS. In a review of 17 studies, research shows that consumption of 7 grams of fiber per day can reduce the risk of cardiovascular and coronary heart disease by 9%. (more…)
Written by Greg Arnold, DC, CSCS. In a study with 48 healthy adults, consuming oatmeal caused a 62.5 % decreased desire to eat after 4 hours. (more…)
