Dietary Fiber Intake and Mortality in the NIH-AARP Diet and Health Study

Abstract

Dietary fiber is defined as the edible parts of plants or analogous carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.¹ It has been hypothesized to lower the risk of coronary heart disease, diabetes, some cancers, obesity, and premature death because it is known to (1) improve laxation by increasing bulk and reducing transit time of feces through the bowel; (2) increase excretion of bile acid, estrogen, and fecal procarcinogens and carcinogens by binding to them; (3) lower serum cholesterol levels; (4) slow glucose absorption and improve insulin sensitivity; (5) lower blood pressure; (6) promote weight loss; (7) inhibit lipid peroxidation; and (8) have anti-inflammatory properties.^2,3