Fibre and Cholesterol Content of the Food Consumeb by Hypertensive and Diabetic Hypertensive Volunteers

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Authors

  • Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, [Deemed University], Coimbatore-641 043
  • Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, [Deemed University], Coimbatore-641 043
  • Department of Biochemistry, Avinashilingam Institute for Home Science and Higher Education for Women, [Deemed University], Coimbatore-641 043

Abstract

Fibre intake is a prominent protective factor against coronary heart disease. Wright et al and Anderson suggested blood pressure lowering effect of increased dietary fibre A diet that contained increased amounts of cellulose, hemicellulose, lignin and pectin provided approximately 13 grams or more of crude fibre daily. Dietary fibre may be useful in the management of hypertension and obesity through its effects on energy density of food, and the extent of interference with nutrient bio availability.

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Published

1988-09-01

How to Cite

Murthy, N. K., Usha, K., & Annapoorani, K. S. (1988). Fibre and Cholesterol Content of the Food Consumeb by Hypertensive and Diabetic Hypertensive Volunteers. The Indian Journal of Nutrition and Dietetics, 25(9), 275–280. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/13589

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