Mh. Davidson et al., LONG-TERM EFFECTS OF CONSUMING FOODS CONTAINING PSYLLIUM SEED HUSK ONSERUM-LIPIDS IN SUBJECTS WITH HYPERCHOLESTEROLEMIA, The American journal of clinical nutrition, 67(3), 1998, pp. 367-376
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.