LONG-TERM EFFECTS OF CONSUMING FOODS CONTAINING PSYLLIUM SEED HUSK ONSERUM-LIPIDS IN SUBJECTS WITH HYPERCHOLESTEROLEMIA

The effects of consuming foods containing 0 (control), 3.4, 6.8, or 10 .2 g psyllium seed husk (PSH)/d for 24 wk on the serum lipid profile w ere assessed in this randomized, double-blind controlled study. Men an d women (n = 286) with LDL-cholesterol concentrations between 3.36 and 5.68 mmol/l (130 and 220 mg/dL) were randomly assigned to one of four treatment groups after following a low-fat diet for greater than or e qual to 8 wk. At week 24, LDL cholesterol was 3% above baseline in the control group. In the group consuming 10.2 g PSH/d, LDL cholesterol r emained below baseline during treatment, with a value 5.3% below that of the control group at week 24 (P < 0.05 compared with the control gr oup). No significant differences were observed in HDL cholesterol or t riacylglycerol. Although modest, the effect of 10.2 g PSH/d on LDL cho lesterol (relative to the control) persisted throughout the 24-wk trea tment period, indicating potential for long-term benefit.