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Abstract
Coronary heart disease (CHD) is the leading cause of death in most developed nations and is rapidly increasing in prevalence in developing countries. Death rates from cardiovascular disease exceed 1 million annually in the United States and account for the largest disease-related cost to health with total costs estimated to exceed $120 billion per annum. Many dietary factors, including total and saturated fat consumption, fruit and vegetable intake and dietary fiber, have been shown to contribute to risk for CHD. We have systematically reviewed literature from the past 20 years evaluating an association between dietary fiber and CHD. Foods that are rich in dietary fiber, including fruits, vegetables, legumes and whole grain cereals, also tend to be a rich source of vitamins, minerals, phytochemicals, antioxidants and other micronutrients. Each of these factors may be independently contributing to the cardiovascular protective effects of fiber-rich foods.
Key teaching points:
• Whole grain consumption has consistently been linked with protection from coronary heart disease (CHD).
• Meta-analysis of 12 studies providing appropriate risk ratios for CHD showed that regular intake of whole grain foods was associated with a 26% reduction in risk for CHD.
• Whole grain foods decrease serum LDL-cholesterol and triglycerides, thus contributing to their protective role against CHD.
• In addition to favorable effects on fasting and postprandial serum lipoproteins, whole grain foods affect a number of other CHD risk factors such as hypertension, diabetes and obesity.
• Foods rich in dietary fiber, including fruits, vegetables, legumes and whole grain cereals, tend to be a rich source of vitamins, minerals, phytochemicals, antioxidants and other micronutrients. These factors can independently contribute to the cardiovascular protective effects of fiber-rich foods.
• In 1999 the US Food and Drug Administration approved the health claim: “Diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk for heart disease and certain cancers.”
Key teaching points:
• Whole grain consumption has consistently been linked with protection from coronary heart disease (CHD).
• Meta-analysis of 12 studies providing appropriate risk ratios for CHD showed that regular intake of whole grain foods was associated with a 26% reduction in risk for CHD.
• Whole grain foods decrease serum LDL-cholesterol and triglycerides, thus contributing to their protective role against CHD.
• In addition to favorable effects on fasting and postprandial serum lipoproteins, whole grain foods affect a number of other CHD risk factors such as hypertension, diabetes and obesity.
• Foods rich in dietary fiber, including fruits, vegetables, legumes and whole grain cereals, tend to be a rich source of vitamins, minerals, phytochemicals, antioxidants and other micronutrients. These factors can independently contribute to the cardiovascular protective effects of fiber-rich foods.
• In 1999 the US Food and Drug Administration approved the health claim: “Diets rich in whole-grain foods and other plant foods and low in total fat, saturated fat and cholesterol may reduce the risk for heart disease and certain cancers.”