Sentences with phrase «total fiber intake»

390 DIETARY REFERENCE INTAKES Total Fiber AI Summary, Lactation AI for Lactating Women 14â $ «18 years 29 g / d of Total Fiber 19â $ «30 years 29 g / d of Total Fiber 31â $ «50 years 29 g / d of Total Fiber INTAKE OF DIETARY FIBER Food Sources Marlett (1992) reported on the Dietary Fiber content of 117 frequently consumed foods.

In prospective popula - tion studies, there is a strong relationship between Total Fiber intake from foods and CHD.

Depending on oneâ $ ™ s chosen diet, naturally occurring and manufac - tured resistant starch, as well as that produced during normal processing of foods for human consumption, could make a significant contribution to daily Total Fiber intake.

Those with energy intakes significantly above or below the refer - ence intakes for their age and gender may want to consider adjusting their total fiber intake accordingly.

A 2011 study published in the BMJ found total fiber intake, as well as fiber from whole grains and from cereals, was strongly associated with a reduction in colon cancer.

A 2007 study found that increased whole grain consumption was associated with a small reduction in cancer risk, but that total fiber intake was not (30).

Using cross-sectional data from the 1999 — 2000 NHANES, Ajani et al (13) reported that the OR of the likelihood of elevated CRP concentration is 0.49 (95 % CI: 0.37, 0.65) for the highest quintile of total fiber intake (32 g / d) compared with the lowest quintile (5.1 g / d).

The vegetarians reported higher levels of sex hormone - binding globulin (SHBG), bowel movements, and total fiber intake as well as lower levels of free estradiol, free testosterone, dehydroepiandrosterone sulfate (DHEA - s) and BMI.

Eating more vegetables will increase your total fiber intake and will make you feel fuller and satiated for prolonged periods of time.

Both soluble and insoluble fiber are important for your health, which is why a lot of research has focused on total fiber intake.

In the Health Professionals Follow - Up Study (Hu et al., 2001), the risk of developing diabetes did not decrease with higher total fiber intakes, but a risk reduction of 30 percent was observed in the highest quintile of cereal - fiber intake (median 10.2 g per day) compared to the lowest quintile (median intake 1.14 g per day).

Not exact matches

A review of 67 separate controlled trials found that even a modest 10 - gram per day increase in fiber intake reduced LDL, or «bad» cholesterol, as well as total cholesterol.

Moreover, 75 percent of psyllium fiber is soluble and an intake of at least three grams of soluble fiber a day benefits your heart health by leading to small reductions of total and LDL cholesterol — the «bad» type — according to the American Dietetic Association.

More than that, when you deduct the amount of dietary fiber from the total carbohydrate and multiply by 4, your total daily calorie intake is going to be lower than that without deduction, which could trick your brain to feel free to eat more because your total calorie intake was lower.

Try not to include low fiber foods, junk foods and sweets with more than 20 - 30 % of your total caloric intake.

Because of low intakes of vegetables, fruits, beans and whole grains, the total daily intake of dietary fiber in teenagers is approximately 13 grams, well below the recommended 38 grams and 26 grams for male and female adolescents, respectively.

In people with high cholesterol levels, the intake of the equivalent of three grams of oat fiber daily generally reduces total cholesterol by 8 to 23 percent.

This FFQ was validated against 4 - d weighed food records collected on 3 occasions during 1 y (n = 79) and showed moderate - to - good agreement for ranking individuals according to their GI, dietary fiber, and total carbohydrate intake (15).

Conversely, the risk reductions observed with higher intakes of total and cereal fibers were largely explained by the dietary GI.

In women: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residuals (in fiber models), alcohol consumption ≤ 20 g / d compared with > 20 g / d, current smoking (yes or no), and presence of diabetes (yes or no) at baseline; in men: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residual (in fiber models), total fat intake (residuals), whether underweight (yes or no), current smoking (yes or no), and use of corticosteroid drugs (yes or no) at baseline.

Men who died of inflammation - related diseases had a higher dietary GI and lower baseline intakes of total fiber, fruit fiber, and fruit than men still alive at 13 - y follow - up.

In women: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residuals (in fiber models), alcohol consumption ≤ 20 g / d compared with > 20 g / d, current smoking (yes or no), and presence of diabetes (yes or no) at baseline; in men: adjusted for age, energy (residual method), total fiber residuals (in glycemic index models) or dietary glycemic index residuals (in fiber models), total fat intake (residuals), whether underweight (yes or no), current smoking (yes or no), and use of corticosteroid drugs (yes or no) at baseline.

Dietary GI and fiber variables were adjusted for total energy intake by using the residual method (18).

This value represents net carbs intake which the total carbs minus fiber grams which we don't digest.

Foods that contain fiber often have fewer calories than low - fiber foods, which helps cut your total caloric intake.

In a Harvard study of over 40,000 male health professionals, researchers found that a high total dietary fiber intake was linked to a 40 % lower risk of coronary heart disease, compared to a low - fiber intake.

Dietary fiber intake, including total dietary fiber and soluble and insoluble fiber, was used as the independent variable and was included as both a continuous and a categorical (quartiles) variable.

The average total dietary fiber intake was 16.11 g / d.

We observed an inverse association between intake of total dietary fiber (separately for soluble and insoluble fiber) and CRP concentrations in both cross-sectional and longitudinal analyses.

With the lowest quartile of dietary fiber intake as the referent group, there was an inverse relation between highest quartile of total dietary fiber intake and CRP > 3 mg / L in both the unadjusted (OR: 0.27; 95 % CI: 0.12, 0.57; P for trend < 0.01) and adjusted (OR: 0.37; 95 % CI: 0.16, 0.87; P for trend = 0.01) models.

The first things that come to mind... keep saturated fat to about 1/3 of your total fat intake, avoid trans fat completely, keep sodium and cholesterol intake in their healthy ranges, get enough fiber, and try to get most of your calories from higher quality, nutrient - dense foods while keeping the typical junky crap to a sane (yet enjoyable) minimum.

However, if I eat 10g of fiber per day, my net carbs don't change, but 1) the macronutrient ratios for calories would need to change OR 2) my total daily intake of calories would have to change.

Certain foods and fiber are important in holding cholesterol down so you should make sure your fiber intake is good see: http://nutritionfacts.org/video/beans-beans-good-for-your-heart is possible that you are consuming processed foods with high fructose corn syrup in many products including fruit juices (these can drive up Triglycerides which can elevate total cholesterol.

With regard to the dietary factors, alcohol intake was positively associated with intake of red meats, poultry, and high - fat dairy products; inversely associated with intake of whole grains, refined grains, low - fat dairy products, total and subgroup fats, carbohydrates, and fiber; and unassociated with fruit, vegetable, and protein intake.

Model adjusted for age, race, baseline BMI, randomized treatment, nonalcohol energy intake, physical activity level, smoking status, postmenopausal status, postmenopausal hormone use, multivitamin use, history of hypercholesterolemia and hypertension, and intake of fruit and vegetables, whole grains, refined grains, red meats and poultry, low - fat dairy products, high - fat dairy products, energy - adjusted total fat, carbohydrates, and fiber.

In contrast, the proportion of the total caloric intake from animal fat in the more vegetarian - style Asian diet is low, and the fiber content is higher.

Below are the names of each county, as well as values for their daily animal protein intake, the percentage of their total caloric intake coming from fat, and their daily intake of fiber (in case the latter two variables are also of interest).

After all, fiber intake has been known to limit one's total caloric intake.

I stated that extremely low - carb diets aren't advised and that carb intake should always be above 20 grams of net carbs (total minus all fiber) daily, for a total of 30 - 50 grams or more of total carbs.

Of interest to food synergy, further simultaneous adjustment for dietary fiber, vitamin E, folic acid, phytic acid, iron, zinc, magnesium, and manganese intake did not explain the association of whole - grain consumption with total mortality, whether adjusting for other lifestyle characteristics or not.

Simply put, this rule states that if 80 - 90 % of your total food intake is coming from traditional «healthy» fitness foods (such as lean / high quality proteins, high fiber / minimally refined carbs and healthy fats) then the remaining 10 - 20 % can come from whatever foods you'd like as long as it fits into your overall daily calorie and macronutrient totals.

For fixed total cereal fiber intake, the total mortality rate was 17 % lower if the fiber came from whole - grain foods than from refined - grain foods.

I will continue to eat as much plant - based food as I want until I am full and not worry too much about macronutrient distributions or total caloric intake, relying on my own sense of satiety and intrinsically filling fiber - dense plant foods to get me through.

So, if your daily total calorie intake was 2000 calories, your recommended fiber intake would be 28 grams per day (a 3000 calorie diet would be 42 grams, etc.).

We do know, however, from a very recent study by researchers at the University of Stellenbosch in Tygerberg, South Africa, that intake of chicken — when coupled with a prudent diet that restricts total fat to 30 % of calories and provided 20 grams of daily dietary fiber — can lower blood cholesterol and blood LDL - cholesterol, and, at the same time, improve the quality of triglyceride (TG) circulating around in the blood.

A meta - analysis of relevant studies published in the American Journal of Epidemiologyconcluded, «high dietary fiber intake may reduce the risk of total mortality.»

In order to induce and maintain it, one must consume no more than 50g net carbs per day (which is total carb count minus dietary fiber) and protein intake must also be kept in check as 54 % of protein is anti-ketogenic, which means it will be converted into glucose before it enters the bloodstream.

387 D IETARY, FUNCTIONAL, AND TOTAL FIBER Adults Ages 19 Years and Older Methods Used to Set the AI Fiber Intake and Risk ofFIBER Adults Ages 19 Years and Older Methods Used to Set the AI Fiber Intake and Risk ofFiber Intake and Risk of CHD.

Due to the large sample size and long follow - up period, we had the unique opportunity to investigate not only change in total fruit and vegetable intake, but also intake of individual fruits and vegetables and fruits and vegetables classified by fiber content and GL.

Healthy adults should aim to get approximately 20 to 30 percent of their total daily dietary fiber intake from soluble fiber.