Low Fiber Linked to Disease Risks

Those who consume low amounts of fiber in their diets have a higher risk of obesity, metabolic syndrome, and cardiovascular inflammation, according to a recent study published in the American Journal of Medicine.

The study examined the dietary fiber intake of more than 23,000 people from a diverse group of white, African American, and Mexican American men and women.

According to the study, Mexican Americans consumed more fiber than non-Hispanic white and non-Hispanic blacks.

The findings also showed that dietary fiber intake of U.S. adults has been persistently low over the past 10 years, and much lower than adequate fiber intake levels recommended by the Institute of Medicine, said Cheryl R. Clark, one of the lead researchers and a professor at Harvard Medical School.

Although the study did not look at college students specifically, the research indicates that those who graduated from college had the highest dietary fiber intakes.

Clark said that those who graduated from college were less likely to be obese, have the metabolic syndrome, and have increased levels of inflammation.

“Whatever college students decide to do, graduating seems to be associated with the most healthy outcomes in the general population,” Clark said.

The study focused on associations between dietary fiber intake and the risk of cardiometabolic risks, not the causal effect of eating fiber, according to Clark.

She said more randomized controlled trial studies are necessary to refine recommendations on the sources of dietary fiber. Although the study does not advise on the best sources of fiber, Clark said, “Data from other studies suggest that oats, cereals, and bean or legume sources are associated with reduced coronary heart disease risks.”

Clark pointed to two important policy implications from the study. The first is policies that ensure “regular monitoring and surveillance of these intake trends.”

The second is policies that invest in randomized data in order to“tease out what kinds of fiber and dietary sources are related metabolic syndrome,” Clark said.