EFFECTS OF DIETARY INULIN ON SERUM-LIPIDS IN MEN AND WOMEN WITH HYPERCHOLESTEROLEMIA

Inulin, a carbohydrate derived from plant sources, can be classified a s a soluble fiber. Since inulin has a bland flavor and a fat-like text ure, it can be incorporated into various food preparations to replace sugar and fat. Soluble fibers have been shown to modulate serum lipids , therefore, the present study examined the effect of consuming three servings per day of inulin-containing foods, compared to similar foods without inulin, on serum lipid profiles among hypercholesterolemic me n and women. In addition, the practicality of including 18 g/day of in ulin in a low-fat diet was investigated. The study was a randomized, d ouble-blind, crossover trial with two six-week treatment periods, sepa rated by a six-week washout. Twenty-one men and women with baseline lo w density lipoprotein cholesterol (LDL-C) 3.36-5.17 mmol/L completed t he trial. Within each treatment sequence, total and LDL-C increased si gnificantly (7.4% and 12.3%, respectively) during the control phase. T here were small, non-significant declines in total-(1.3%) and LDL-C (2 .1%) during the inulin phase. Thus, differences in response between pe riods (inulin minus control) were statistically significant (P < 0.05) for LDL-C (-14.4%) and total cholesterol(-8.7%), respectively. Mild g astrointestinal discomfort was more common during the inulin than cont rol food phase, however, the gastrointestinal side effect profile of i nulin was similar to that of other soluble fibers. Although it is not possible to draw firm conclusions from these data, inulin may have blu nted the hypercholesterolemic effects observed during consumption of c ontrol foods. Additional research will be required to confirm the poss ible lipid-modulating properties of dietary inulin in humans. (C) 1998 Elsevier Science Inc.