Benefits of fiber and polyphenols in lowering cholesterol levels: perception of the Portuguese population

• Autor(a) principal: Marques, Alexandra
• Data de Publicação: 2022
• Outros Autores: Coelho, Ana, Paulos, Ema, Bellém, Fernando, Almeida, Ana, Ladeira, Carina
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: https://doi.org/10.25758/set.2217
• topic: Doenças cardiovasculares; Aterosclerose; Hipercolesterolemia; LDL; Fibras alimentares; Polifenóis alimentares; Cardiovascular diseases; Atherosclerosis; Hypercholesterolemia; LDL; Dietary fibres; Dietary polyphenols

Cardiovascular diseases constitute the leading cause of death in Portugal. Individuals who develop this class of pathologies present an underlying clinical condition, called atherosclerosis. The condition of hypercholesterolemia is a major risk factor for the development of atherosclerosis and, consequently, cardiovascular diseases. Thus, the prevention of cases of hypercholesterolemia constitutes a preventive measure for cardiovascular diseases. Several studies have suggested that consumption in adequate doses of dietary fibres and polyphenols – found in foods of plant origin – has the ability to reduce the levels of total cholesterol and low-density lipoproteins (LDL). Based on the investigative question "What is the perception of the Portuguese population regarding the effects of dietary fibres and polyphenols on the lipid profile?" the study was carried out with the objective of perceiving the knowledge of the Portuguese population on the effects of the aforementioned compounds on the lipid profile and consequent prevention of cardiovascular diseases. For this purpose, an online questionnaire was applied, having responded 302 individuals aged between 18 and 76 years. The results of the present study show that the population recognizes the benefits of dietary fibres in the control of cholesterol levels. Regarding polyphenols, the results did not reveal any safe knowledge about their benefits. It was also found that the vast majority of people are not curious about the content of these compounds in food. It was thus concluded that it is important to invest in the sensitization of individuals in relation to the compounds under study, in order to reinforce their benefits and to make known the foods where they are located.