High-fibre diet lowers risk of death, non-communicable diseases

High-fibre diet lowers risk of death, non-communicable diseases

When your mother told you to eat your porridge she knew what she was talking about, with a global study confirming a high-fibre diet protects against heart disease.

In a new study, it was found out that the people who all eat foods having higher fiber content will low the risk of death as well as chronic diseases like cancer or stroke.

Research showed that with every eight-gram increase in the consumption of fibre, the total deaths from type 2 diabetes, coronary heart disease, and colorectal cancer fell by between five to 27 percent.

It said that eating more fibre will cut people's chances of heart disease and early death. The analysis found a 15% to 30% reduced risk of death and chronic diseases in people who included the most fiber in their diets, compared with those with the lowest intake.

Consuming just 30 grams of naturally-occurring dietary fibre daily may prevent you from of developing non-communicable diseases, revealed a latest study.

"We also found an overwhelmingly positive effect, with high fibre diets being protective against heart disease, diabetes, cancers and measures of mortality", Professor Mann says. Foods that don't increase blood glucose may still be high in sugars, saturated fats and sodium.

Observational studies and clinical trials conducted over almost 40 years reveal the health benefits of eating at least 25 grammes to 29 grammes or more of dietary fibre a day, said researchers from the University of Otago in New Zealand.

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Food that falls under this recommended fibre intake includes pasta, bread, nuts and cereals.

Prof Mann said: "The health benefits of fibre are supported by over 100 years of research into its chemistry, physical properties, physiology and effects on metabolism".

"Our findings provide convincing evidence for nutrition guidelines to focus on increasing dietary fibre and on replacing refined grains with whole grains".

The authors of the review also stressed that these results mainly relate to natural, fibre rich foods and not the powdered, synthetic fibre which can be added to food. Dietary fiber lowers cholesterol levels and body weight, and thus obesity-related cancers: breast cancer, endometrial cancer, esophageal cancer and prostate cancer. There are some important considerations that arise from this Article. Improving the accuracy of dietary assessment is a priority area for nutrition research.

Reynolds' team was commissioned by the World Health Organisation (WHO) to inform future fibre intake recommendations, the report stated.

This study was funded by the Health Research Council of New Zealand, the WHO, the Riddet Centre of Research Excellence, the Healthier Lives National Science Challenge, the University of Otago, and the Otago Southland Diabetes Research Trust.

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