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Dietary Fiber and Hyperlipidemia and Cardiovascular Disease

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Science and Technology of Fibers in Food Systems

Part of the book series: Food Engineering Series ((FSES))

Abstract

Cardiovascular disease (CVD) is the main cause of mortality in the world, different strategies have been sought to prevent or limit its consequences. Diet is an important factor in the treatment, particularly dietary fiber. Several clinical and epidemiological studies have shown that fiber consumption decreases the risk of developing CVD and coronary heart disease (CHD). There are some proposed mechanisms by which dietary fiber decreases the risk of CVD: modifying cholesterol metabolism through direct interaction with pancreatic lipase, its binding to bile acids, increased intraluminal viscosity and modulation of cholesterol by intestinal microbiota. In addition, dietary fiber can have beneficial effects on blood pressure, which generates an additional benefit to reduce CVD. In this chapter, emphasis is placed on the use of dietary patterns to reduce the risk of CVD, as well as the modulation of intestinal microbiota by the dietary fiber. Finally, recommendations are generated for the use of the dietary fiber and the management of CVD in accordance with international guidelines.

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Authors and Affiliations

  1. Departamento de Fisiología de la Nutrición, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, CDMX, Mexico

    Armando R. Tovar, Martha Guevara-Cruz & Nimbe Torres

  2. Servicio de Nutriología Clínica, Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, CDMX, Mexico

    Aurora E. Serralde Zúñiga

Authors
  1. Armando R. Tovar
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  2. Martha Guevara-Cruz
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  3. Aurora E. Serralde Zúñiga
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  4. Nimbe Torres
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Editor information

Editors and Affiliations

  1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Jorge Welti-Chanes

  2. Tecnologico de Monterrey Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Nuevo León, Mexico

    Sergio O. Serna-Saldívar

  3. Food Science and Technology Department, The Ohio State University, Colombo, OH, USA

    Osvaldo Campanella

  4. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, Querétaro, Mexico

    Viridiana Tejada-Ortigoza

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Tovar, A.R., Guevara-Cruz, M., Serralde Zúñiga, A.E., Torres, N. (2020). Dietary Fiber and Hyperlipidemia and Cardiovascular Disease. In: Welti-Chanes, J., Serna-Saldívar, S., Campanella, O., Tejada-Ortigoza, V. (eds) Science and Technology of Fibers in Food Systems. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-38654-2_10

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