High-fibre diets linked with lower heart disease risk

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Eating plenty of fibre reduces the risk of heart disease, stroke, type 2 diabetes and cancer, according to a landmark review commissioned by the World Health Organization (WHO).

As reported in The Guardian, the study will inform forthcoming WHO guidance and was led by a team at the University of Otago in New Zealand, whose last major review paved the way for sugar taxes across the world.

The review based its findings on data from 185 prospective studies and 58 clinical trials, involving more than 4500 participants. People on high fibre diets were found to be between 15-30% less likely to experience heart disease and early death than those who don’t eat much fibre.

The researchers recommend a daily minimum intake of 25g of fibre, which is similar to the 2015 UK Government guidelines of consuming around 30g each day to form part of a healthy diet.

Fibre is found in a variety of foods, such as wholegrain bread and oats, wholewheat pasta, broccoli, carrots, beans and pulses, nuts and seeds, berries, pears, oranges, and potatoes with skin.

Read an abstract of the review, published in the Lancet

 

 

 

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