title: Dietary fiber and blood lipids: treatment of hypercholesterolemia with guar crispbread.
abstract: Eleven hyperlipidemic patients took an average of 13 g guar in crispbread form over 2- to 8-week periods. Eight weeks' treatment (seven patients) reduced total serum cholesterol by 13% (P less than 0.002) while high-density lipoprotein cholesterol was unchanged. A 13% nonsignificant reduction was also seen in serum triglyceride. Comparison of blood lipid changes over 2-week periods showed guar crispbread to be as effective as guar given in hydrated (eight patients) or semihydrated form (four patients). In addition total serum cholesterol was lowered significantly (11%, P less than 0.05) in five patients where cholestyramine was ineffective. Due to its acceptability, guar crispbread is likely to prove a useful cholesterol-lowering agent.
mesh_terms: D000328:Adult; D000368:Aged; D001939:Bread; D002784:Cholesterol / Q000097:blood; D002792:Cholestyramine Resin / Q000627:therapeutic use; D005260:Female; D006801:Humans; D006951:Hyperlipoproteinemias / Q000178:diet therapy*; D008055:Lipids / Q000097:blood*; D008074:Lipoproteins / Q000097:blood; D008297:Male; D008875:Middle Aged; D011134:Polysaccharides / Q000627:therapeutic use*; D014280:Triglycerides / Q000097:blood
chemical_list: D008055:Lipids; D008074:Lipoproteins; D011134:Polysaccharides; D014280:Triglycerides; D002792:Cholestyramine Resin; D002784:Cholesterol