An increasing number of studies have shown that a high-fiber intake can lower cholesterol levels. The type of fiber most significant in protecting against heart disease is the gluey, ‘soluble’ type found in the cell walls of pulses such as lentils, fruit such as apples and cereals like rye, barley and oats (this is the stuff that gives porridge its gooey, gelatinous consistency) rather than the husky bran variety found in wheat chaff.

‘It’s not known exactly how fiber exerts its protective effects,’ explains Dr Ann Walker, senior lecturer in Human Nutrition at Reading University. There is the suggestion that short-chain fatty acids produced in the gut through fermentation inhibit the body’s synthesis of LDL cholesterol. Another hypothesis is that cholesterol binds to fiber and is taken out of the body.

An even more convincing argument is that some type of fibre binds to bile acids which would normally be converted into cholesterol.’

Good sources of fibre are wholegrain breads, cereals, rice and pasta. Fresh vegetables, dried fruit, nuts and baked beans also contain fibre. The American Heart Association advises eating six or more servings of breads, cereals or grains a day. It also advices trying main dishes featuring pasta, rice, beans and/or vegetables.