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Cancer (Esophagus, Oral Cavity, Stomach, Pancreas, Cervix, Colon, Rectum, Breast, Lung, and Prostate)
Published in Charles Theisler, Adjuvant Medical Care, 2023
Fiber: Elevated total dietary fiber intake was associated with a significantly reduced risk of incident distal colorectal adenoma. Protective associations were most notable for fiber originating from cereals or fruit. Individuals consuming the highest intakes of dietary fiber have reduced risks of incident colorectal adenoma and distal colon cancer.18
The Role of the Gut Microbiome in Cardiovascular Disease
Published in Stephen T. Sinatra, Mark C. Houston, Nutritional and Integrative Strategies in Cardiovascular Medicine, 2022
To Increase Beneficial SCFAs: Increase dietary fiber.Use prebiotics and probiotics.Take Saccharomyces boulardii.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Fibers or dietary fibers consist of intrinsic plant cell wall polysaccharides that are highly branched and cross-linked (7, 17–22). Traditionally, dietary fiber was defined as the edible parts of plant foods that are resistant to digestion and absorption in the human small intestine with complete or partial fermentation in the colon (17–22). The five basic attributes of a dietary fiber are: components of edible plant cell; carbohydrates; resistance to hydrolysis by human alimentary enzymes; resistance to absorption in the small intestine; and hydrolysis and fermentation (partial or total) by the bacteria in the large bowel (17). Dietary fiber consists primarily of carbohydrate polymers (non-starch polysaccharides) that are components of plant cell walls. Dietary fiber may be classified according to its water-solubility into two categories: insoluble fibers and soluble fibers (17–22). The first ones are partially fermented in the large intestine, while the water-soluble fibers are totally fermented in the human large bowel (19). In the market, fibers include both ‘dietary fiber’, the fiber naturally occurring in foods, and ‘functional fibers’, which are extracted from plants, then added to foods for human health benefits (17–19).
Psyllium seed husk regulates the gut microbiota and improves mucosal barrier injury in the colon to attenuate renal injury in 5/6 nephrectomy rats
Published in Renal Failure, 2023
Dongmei Hu, Wenbo Liu, Wanlin Yu, Lihua Huang, Chunlan Ji, Xusheng Liu, Zhaoyu Lu
Dietary fiber consists of carbohydrate polymers that are neither digested nor absorbed in the upper digestive tract; they enter the colon directly, where they are partially or completely fermented by colonic bacteria. It includes both natural plant foods and health-promoting compounds isolated from natural and artificially synthesized materials [7]. Among the positive effects of dietary fiber on human health are improved integrity of the gastrointestinal wall and a reduction in the levels of systemic uremic toxins [8]. Accordingly, dietary fiber may be even more important for patients with CKD. In the National Health and Nutrition Examination Survey III, which enrolled 14,543 participants, increased dietary fiber intake was associated with statistically and clinically significant reductions in inflammation and mortality due to kidney disease. The effect was significantly more pronounced in participants with than without CKD [9]. Despite these findings, nutritional guidelines for patients with kidney disease [10] make weak recommendations regarding dietary fiber, as there is insufficient evidence from clinical and laboratory studies. Therefore, further studies on the role of dietary fiber in CKD are clearly warranted.
Dietary fiber intake, depression, and anxiety: a systematic review and meta-analysis of epidemiologic studies
Published in Nutritional Neuroscience, 2023
Faezeh Saghafian, Maryam Hajishafiee, Parisa Rouhani, Parvane Saneei
Our findings of an inverse association between total dietary fiber intake and odds of depression were consistent with other systematic reviews and meta-analyses reported that healthy and Mediterranean dietary patterns (rich in fruits, vegetables, whole grains, legumes, and dietary fiber) were associated with reduced risk of depression [41–43]. In contrast, some studies reported no association between total dietary fiber intake and depressive symptoms, in particular among elders [17,16], suggesting that elderly people were more likely to be susceptible to depression due to poor dietary habits and changes in gastrointestinal function and appetite which might force them to avoid consumption of raw fruit, vegetables and wholegrain products [38]. In the current meta-analysis, each 5 g/d increase in total dietary fiber intake was associated with a 5% decrease in risk of depression. Earlier studies have also shown that each 100-g increase in the consumption of fruits and vegetables was respectively associated with a 3% and 5% reduction in the risk of depression [8]. Recommendations for daily dietary fiber intake is 25 g for women and 38 g for men, while the average intake of dietary fiber in USA is 15 g/day, much lower than the recommendations [44]. Further randomized controlled trials or prospective cohort studies are needed to establish whether increasing consumption of the foods rich in dietary fiber might be an effective approach to prevent depressive symptoms.
Increasing the diversity of dietary fibers in a daily-consumed bread modifies gut microbiota and metabolic profile in subjects at cardiometabolic risk
Published in Gut Microbes, 2022
Harimalala Ranaivo, Florence Thirion, Christel Béra-Maillet, Susie Guilly, Chantal Simon, Monique Sothier, Laurie Van Den Berghe, Nathalie Feugier-Favier, Stéphanie Lambert-Porcheron, Isabelle Dussous, Loïc Roger, Hugo Roume, Nathalie Galleron, Nicolas Pons, Emmanuelle Le Chatelier, Stanislav Dusko Ehrlich, Martine Laville, Joël Doré, Julie-Anne Nazare
Literature suggests that the cholesterol-lowering effect of dietary fiber is due to different factors. First, the transformation of dietary cholesterol to coprostanol by coprostanoligenic bacteria including Bacteroides sp. D8 closely related to B. vulgatus, based on its morphological and biochemical characteristics.25 However, we reported here a decrease of B. vulgatus not supporting a major impact of this mechanism on the cholesterol-lowering effect of the mixture of fibers. Then, fibers are also known to affect bile acids. In the colon, bacteria can modify bile acids by hydrolyzing them, resulting in cholesterol-lowering. Bacteria capable of such reactions are those with bile salt hydrolase activity including bacteria belonging to Bacteroides, Parabacteroides and Clostridium genera26,27 and particularly P.distasonis.28,29 Since P.distasonis was significantly increased after multi-fiber bread, this mechanism could have been involved in the cholesterol-lowering effect of the mixture of fibers.