THE EFFECTS OF GUAR GUM, SUGAR-BEET FIBER AND WHEAT BRAN SUPPLEMENTATION ON SERUM-LIPOPROTEIN LEVELS IN NORMOCHOLESTEROLEMIC VOLUNTEERS

The effect of dietary supplementation with guar gum, sugar beet fibre (SBF) and wheat bran on serum lipoprotein levels was assessed in normocholesterolemic men. Each fibre preparation was incorporated into bread and subjects ate half a loaf a day which provided 20 g of the fibre preparation. Each bread was eaten for 14 days with a 21-day rest period between each stage of the study. Twelve subjects consumed each type of fibre-supplemented bread. During fibre supplementation dietary non-starch polysaccharide (NSP) intake increased significantly (P < 0.025) and the mean daily fat and energy intakes increased but not significantly. Serum total cholesterol levels were reduced by an average of 11.7% (s.e. 1.8) (P < 0.01) during guar supplementation and 4.6% (s.e. 1.9) (P < 0.025) during SBF supplementation. Bran supplementation was without effect. Mean HDL cholesterol, serum triglycerides and plasma glucose and insulin levels were unaffected by supplementation with any of the fibres. Mean serum total bile acids were significantly reduced by guar (P < 0.01) and SBF (P < 0.025) but not bran supplementation. Mean apo B levels were only significantly reduced by guar (P < 0.05). Apo A1 levels were not affected by any of the fibres. There was a significant correlation between apo B and total cholesterol levels (P < 0.01) and between apo A1 and HDL cholesterol levels (P < 0.01) throughout each stage of the trial. This study demonstrates that dietary supplementation with 20 g guar or sugar beet fibre has a favourable effect on both cholesterol and apoprotein levels.