Greater dietary fibre intake associated with lower risk of heart disease

Researchers at the University of Leeds have shown that greater dietary fibre intake is associated with a lower risk of both cardiovascular disease and coronary heart disease. Dr Victoria Burley, from the School of Food Science and Nutrition at the University of Leeds and senior author of the study, said: “It has previously been difficult to demonstrate the long-term influence of diet on heart attacks or strokes. For the first time, our research has shown the long-term benefits, even with quite small increases in fibre intake. In recent years, a decline in both cardiovascular disease (CVD) and coronary heart disease (CHD) has been seen in some European countries and the United States. However, it still remains a significant issue accounting for almost half (48%) and a third (34%) of all deaths in Europe and the United States. Many studies have examined the relationship between dietary fibre or fibre-rich foods and CVD risk factors, such as high blood pressure and raised blood cholesterol. In the new study, the researchers reviewed literature published since 1990 in healthy populations concerning dietary fibre intake and CVD risk, taking data from six electronic databases in the US, Europe, Japan and Australia.