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Dietary fibre, nuts and cardiovascular diseases

Published online by Cambridge University Press:  19 April 2007

Jordi Salas-Salvadó ,
Mónica Bulló ,
Ana Pérez-Heras  and
Emilio Ros
Jordi Salas-Salvadó*
Affiliation:
Unitat de Nutrició Humana, Facultat de Medicina i Ciències de la Salut de Reus, Universitat Rovira i Virgili, Reus, Spain
Mónica Bulló
Affiliation:
Unitat de Nutrició Humana, Facultat de Medicina i Ciències de la Salut de Reus, Universitat Rovira i Virgili, Reus, Spain
Ana Pérez-Heras
Affiliation:
Unitat de Lípids, Sevei d'Endocrinologia i Nutrició, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain
Emilio Ros
Affiliation:
Unitat de Lípids, Sevei d'Endocrinologia i Nutrició, Institut d'Investigacions Biomèdiques August Pi Sunyer, Hospital Clínic, Barcelona, Spain
*
*Corresponding author: Jordi Salas-Salvadó, fax +34 977759322, email birgitta.strandvik@pediat.gu.se
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Abstract

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Dietary fibre has a range of metabolic health benefits. Through a variety of mechanisms, dietary fibre, and the viscous variety in particular, slows down gastric emptying and intestinal transit, decreases the rate of intestinal carbohydrate absorption, and increases faecal bile acid excretion. Therefore, consumption of some types of soluble fibre can enhance satiety, which is associated with a lower BMI, and reduce blood cholesterol and the postprandial glucose response. Surprisingly, the consumption of insoluble fibre from whole grains, though metabolically inert, has been associated with a reduction in the risk of developing coronary heart disease and diabetes in epidemiological studies. The likely reason is that whole grains, like nuts, legumes and other edible seeds, contain many bioactive phytochemicals and various antioxidants. After cereals, nuts are the vegetable foods that are richest in fibre, which may partly explain their benefit on the lipid profile and cardiovascular health.

Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Supplement S2 , November 2006 , pp. S45 - S51
Copyright
Copyright © The Nutrition Society 2006

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