Published: Mon, January 14, 2019
Health Care | By Oscar Goodwin

Study backs high-fibre diet for health and weight

Study backs high-fibre diet for health and weight

The co-author this study, Andrew Reynolds, who is from the University of Otago in New Zealand, said that the fiber's health benefits have seen over 100 years of research.

Researchers also found people who increased the amount of fibre in their diet had lower body weight, and total cholesterol.

For every 15g increase of whole grains eaten per day, total deaths and incidences of coronary heart disease, type 2 diabetes and colorectal cancer decreased by 2-19%. Specific recommendations for a healthy diet include: eating more fruit, vegetables, legumes, nuts and grains; cutting down on salt, sugar and fats.

University of Otago researchers have found a link between higher intakes of dietary fibre and whole grain foods and a reduction in the risk of a wide range of non-communicable diseases and their risk factors.

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In a new study, it was found out that the people who all eat foods having higher fiber content will low the risk of death as well as chronic diseases like cancer or stroke.

"Our research indicates we should have at least 25g to 29g of fibre from foods daily, although most of us now consume less than 20g of fibre daily", said Dr Andrew Reynolds, lead author of the study.

New research provided evidence that meeting the daily recommended intake of fiber can significantly reduce the risks of cancer, diabetes, heart disease, and stroke. In the United States, fiber intake among adults averages 15 grams a day.

Consumption of 25 to 29 grams of fiber per day was sufficient, but the data suggests that an even higher intake could provide greater protection.

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Researchers said people who eat diets that are high in fibre have lower risk of death and chronic diseases such as stroke or cancer.

The results also showed diets with a low glycaemic index and low glycaemic load provided limited to no benefit.

"The work that we have done particularly on fibre and the gut micro flora (microbiome), in Cambridge and in recent years in Dundee, means we have enough evidence from population studies, human experimental work and the biochemistry and physiological of fibre to be confident of the clear benefits to health". They also favorably influence the lipid as well as glucose levels.

"Commenting on the implications and limitations of the study, Professor Gary Frost, Imperial College London, UK, says, "[The authors] report findings from both prospective cohort studies and randomised controlled trials in tandem.

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"Some fibre e.g. beta glucans can help to lower cholesterol by binding to the cholesterol and prevent it being absorbed". Third, the absence of quantifiable and objective biomarkers for assessing carbohydrate intake means dietary research relies on self-reported intake, which is prone to error and misreporting.

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