Economic impact analysis of the coronary heart disease-attributed health care cost savings and productivity gains from the use of Psyllium

Abstract

Purpose

Numerous randomized clinical studies have shown that psyllium fiber lowers serum cholesterol in patients with hyperlipidemia and is thus recognized by the US Food and Drug Administration (FDA) as a dietary fiber that may help reduce the risk of coronary heart disease (CHD) by lowering cholesterol. The purpose of this paper is to assess the potential economic implications for health-care cost savings and quality of life productivity gains if the cholesterol-lowering effect of psyllium, consumed daily as a fiber supplement, could be applied to a broad at-risk population.

Design/methodology/approach

A cost-benefit analysis tool was used to examine evidence that the use of psyllium as a cholesterol-lowering agent can reduce overall CHD-attributed medical care service costs in the USA among those at high risk of experiencing disease-related events.

Findings

Results of the analysis showed that the potential net annual avoided medical care service costs and annual quality of life productivity gains among US adults 45 and older with low-density lipoprotein (LDL) cholesterol levels = 130 mg/dL could be up to an average of $870m per year from 2013 to 2020 if everyone in the target population used seven grams of soluble fiber from psyllium daily, corresponding to a net benefit-cost ratio of $1.19 savings in annual medical service cost and annual productivity gains per $1 spent on a psyllium regimen.

Originality/value

Thus, the use of psyllium fiber as a daily supplement could be recommended as a means to help control the risk for potentially costly cardiovascular-related medical events and to maximize the economic potential for an improved quality of life in adults 45 and older with LDL cholesterol levels =130 mg/dL.

Citation

Shanahan, C.J., Gibb, R.D., McRorie, J.W., Brum, J.M. and Ritchey, M.E. (2020), "Economic impact analysis of the coronary heart disease-attributed health care cost savings and productivity gains from the use of Psyllium", Nutrition & Food Science, Vol. 50 No. 3, pp. 497-513. https://doi.org/10.1108/NFS-03-2019-0067