A new study has revealed that dietary fibre or fibre-rich foods are associated with lower risk of heart disease.

Researchers at the University of Leeds reviewed literature published since 1990 in healthy populations concerning dietary fibre intake and CVD risk. They took data from six electronic databases. Cohorts of data were used from the US, Europe, Japan and Australia.

They looked at the following fibre intake: total, insoluble (whole grains, potato skins etc), soluble (legumes, nuts, oats, barley etc), cereal, fruit, vegetable and other sources.

Results from analyses of total, insoluble, fruit and vegetable fibre intake showed that the likelihood of a CVD or CHD event steadily lowers with increasing intake.

In soluble fibre, a higher reduction was seen in CVD risk than CHD risk and for cereal fibre, the reduced risk of CHD was stronger than the association with CVD.

A significantly lower risk of both CVD and CHD was observed with every additional 7g per day of fibre consumed.

The researchers concluded that "diets high in fibre, specifically from cereal or vegetable sources are significantly associated with lower risk of CHD and CVD and reflect recommendations to increase intake."

Greater intake from fruit fibre was associated with lower CVD risk. They recommend further work on the association with soluble or insoluble types of fibre.