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The hypothesis that dietary fiber lowers serum cholesterol was tested in 10 healthy men, 19 to 54 years old, who ate a mixed diet similar to the diets of many American adult males, that contained 16% of calories as protein (70% from animal), 40% as fat (P/S = 0.3), 44% as carbohydrate (9% of calories as sucrose) and 3 g of crude fiber. The energy intake ranged from 2700 to 3500 kcal adjusted to their height and weight. Weight and fitness were held constant. After 30 days of equilibration on the basal diet, they ate 26 g of either soft white wheat bran, corn bran (CB), soybean hulls (SH), textured vegetable protein, or hard red spring wheat bran (HRS) for periods of 28 to 30 days each in no particular sequence. Each fiber was fed to four to six subjects. The dietary fiber contents of soft white wheat bran, CB, SH, and HRS were: 44, 92, 87, and 51%, respectively. Mean daily fecal weight increased (P less than or equal to 0.01) from 72.4 to 144, 68 to 128, and 81 to 151 g when CB, SH, and HRS were fed respectively. No effects were noted with soft white wheat bran or textured vegetable protein. Total plasma cholesterol decreased 12% with HRS (P less than or equal to 0.05) and 14.0% with SH (P less than or equal to 0.05). Low density lipoprotein cholesterol decreased 21% with HRS (P less than or equal to 0.05). High density lipoprotein cholesterol did not change with any of the dietary fiber sources nor did the ratio of high density lipoprotein cholesterol to total cholesterol. Some triglyceride lowering effect was seen with all sources of dietary fiber (P less than or equal to 0.01). There was a significant direct correlation between the area under the oral glucose tolerance curves and the levels of total cholesterol (r = 0.57, P less than or equal to 0.0001) and low density lipoprotein cholesterol (r = 0.49, P less than or equal to 0.0007), and between fasting plasma glucose and triglycerides (r = 0.32, P less than or equal to 0.03). Results were replicated when subjects were fed the same fiber source on two occasions at 2 to 4 month intervals.
J M Munoz, and
H H Sandstead, and
R A Jacob, and
G M Logan, and
S J Reck, and
L M Klevay, and
F R Dintzis, and
G E Inglett, and
W C Shuey
January 1990,
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J M Munoz, and
H H Sandstead, and
R A Jacob, and
G M Logan, and
S J Reck, and
L M Klevay, and
F R Dintzis, and
G E Inglett, and
W C Shuey
October 1990,
The American journal of clinical nutrition,
J M Munoz, and
H H Sandstead, and
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L M Klevay, and
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G E Inglett, and
W C Shuey
June 1995,
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J M Munoz, and
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W C Shuey
July 1990,
Teratology,
J M Munoz, and
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J M Munoz, and
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W C Shuey
March 1961,
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J M Munoz, and
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L M Klevay, and
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G E Inglett, and
W C Shuey
August 1973,
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J M Munoz, and
H H Sandstead, and
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W C Shuey
February 1998,
Mutation research,
J M Munoz, and
H H Sandstead, and
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L M Klevay, and
F R Dintzis, and
G E Inglett, and
W C Shuey
June 1955,
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J M Munoz, and
H H Sandstead, and
R A Jacob, and
G M Logan, and
S J Reck, and
L M Klevay, and
F R Dintzis, and
G E Inglett, and
W C Shuey
March 2014,
Journal of food science and technology,
