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American Journal of Clinical Nutrition, Vol 67, 367-376, Copyright © 1998 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Long-term effects of consuming foods containing psyllium seed husk on serum lipids in subjects with hypercholesterolemia [published erratum appears in Am J Clin Nutr 1998 Jun;67(6):1286]

MH Davidson, KC Maki, JC Kong, LD Dugan, SA Torri, HA Hall, KB Drennan, SM Anderson, VL Fulgoni, LG Saldanha and BH Olson
Chicago Center for Clinical Research, IL 60610, USA. mdavidson@cccr.com

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 were assessed in this randomized, double-blind controlled study. Men and 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 > or = 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 remained 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 group). No significant differences were observed in HDL cholesterol or triacylglycerol. Although modest, the effect of 10.2 g PSH/d on LDL cholesterol (relative to the control) persisted throughout the 24-wk treatment period, indicating potential for long-term benefit.


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