Dietary fermentable carbohydrate consumption and association with cardiometabolic risk markers in college students: A cross-sectional study

<b>Objective:</b> Determine fermentable carbohydrates (FCs) consumption and health parameter differences between high and low FC consumers in US college students. <b>Participants:</b> Consented students (<i>n</i> = 571; 18-22 years) in a general nutrition course. <b>Methods:</b> Diet History Questionnaire quantified total FC plus subclasses, soluble dietary fibers (SDF), and polyols. Anthropometrics, blood pressure, and blood glucose were collected by standard measures. Median split classified FC intakes; multiple linear regression evaluated differences in health parameters between low and high FC consumers. <b>Results:</b> Average FC intakes for low and high FC consumers were 4.6 ± 1.4gand 10.9 ± 4.0g, with most coming from soluble dietary fibers. After controlling for confounders, low FCs showed higher diastolic blood pressure (β = 2.95, <i>p</i> = 0.04), blood glucose (β = 2.65 mg/dL; <i>p</i> = 0.02*), and BMI (β = 0.99, <i>p</i> = 0.050*, <i>R²</i>=0.04) than high consumers. <b>Conclusions:</b> Despite low intakes, these college students showed inverse associations between FC and diastolic blood pressure, blood glucose, and BMI. Long-term mechanistic studies are needed to evaluate potential relationships.