Fiber Helps Reduce Risk of Cancer and Heart Diseases

Increasing dietary fiber consumption and reducing consumption of refined grains provides numerous health benefits. In an analysis of 185 existing studies and 58 clinical trials involving 4,635 participants published in The Lancet, Jan. 10, 2019, researchers determined that those people who consumed the most amounts of natural fiber in their diet—between 25 and 29 grams daily—had a 15 to 30 percent lower risk of heart disease, stroke, type 2 diabetes, colorectal cancer, and of dying from complications of those same diseases, compared with others in the analysis.

Those who consumed the least amount of fiber had the highest risks. Similar findings were found when comparing whole grains, with the most whole-grain consumption providing the strongest benefits. Researchers also evaluated the same disease risks against foods with a high glycemic index or a high glycemic load, but found no benefits in those areas. These findings apply to the general population rather than to people with chronic levels of these diseases, the researchers said.

The post Fiber Helps Reduce Risk of Cancer and Heart Diseases appeared first on University Health News.

Read Original Article: Fiber Helps Reduce Risk of Cancer and Heart Diseases »

Powered by WPeMatico