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© Copyright 2009 AACC International.
Published April 2009.
Dietary fibers, cardiovascular health and cholesterol
T.S. Kahlon. Western Regional Research Center, USDA-ARS, Albany, CA.
Kahlon, T.S. 2009. Dietary fibers, cardiovascular health and cholesterol. Online. AACC International Cereal Science Knowledge Database
Elevated levels of plasma cholesterol, LDL-cholesterol and triglycerides have been associated with increased risk of premature coronary artery disease, atherosclerosis and stroke. Dietary fibers from oats, barley and rice have been shown to lower cholesterol in a variety of animal species and hypercholesterolemic subjects. Soluble fiber, beta-glucans, phytosterols, tocotrienols, unsaponifiable matter and other dietary fiber components have considered being the active components. Possible mechanisms include an increased excretion of cholesterol, bile acids and lipid and an inhibition of rate limiting enzymes HMG-CoA reductase and 7-alpha-hyroxylase. The “healthful” potential of cereal fibers have been screened by evaluating bile acid binding capacity. The bile acid binding potential have been associated with the ability to lower cholesterol by reducing fat absorption and utilization of cholesterol to synthesize additional bile acids. Whole grain foods, rather than fortified refined foods with separated dietary fibers, are recommended. Increased consumption of whole grains and cereal dietary fibers would result in improved cardiovascular health in the world population by lowering lipids and lipoproteins. An increase of whole grain in the diet would also aid in maintaining a desirable body weight which would, in turn, improve cardiovascular health.
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