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The effects of dietary fibre on C-reactive protein, an inflammation marker predicting cardiovascular disease

C J North1, C S Venter, J C Jerling

  • 1School of Physiology, Nutrition and Consumer Sciences, North-West University, Potchefstroom, South Africa.

European Journal of Clinical Nutrition
|February 19, 2009
PubMed

Insights

Increased dietary fibre intake significantly lowers C-reactive protein (CRP), a marker for inflammation and cardiovascular disease risk. Most trials showed a 25-54% reduction in CRP with higher fibre consumption, though one study noted no significant change.

Area of Science:

  • Nutrition Science
  • Cardiovascular Health
  • Inflammation Biomarkers

Background:

  • C-reactive protein (CRP) is a key inflammation marker and predictor of cardiovascular disease (CVD).
  • Epidemiological studies link high-fibre diets to reduced CVD risk and lower CRP levels.

Purpose of the Study:

  • To evaluate the impact of dietary fibre (DF) on CRP levels in human clinical trials.
  • To synthesize evidence on the relationship between fibre intake and inflammation markers.

Main Methods:

  • Systematic search of databases up to April 2008 and reference list cross-checking.
  • Inclusion of human adult intervention trials (≥2 weeks) with measurable increased DF consumption.
  • Quality assessment of included clinical trials.

Main Results:

  • Six of seven trials reported significant CRP reductions (25-54%) with increased DF (3.3-7.8 g/MJ).
  • One trial using psyllium fibre did not significantly lower CRP in overweight/obese individuals.
  • Weight loss and altered fatty acid intake were common findings.

Conclusions:

  • Increased fibre intake (≥3.3 g/MJ) significantly reduces CRP (25-54%) when accompanied by weight loss and modified fat intake.
  • Mechanisms remain unclear but may involve weight management and metabolic changes (insulin, glucose, lipids).
  • Further research is needed to confirm anti-inflammatory effects and understand individual responses to fibre.
Abstract

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