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PubMed2003

Effect of dietary medium- and long-chain triacylglycerols (MLCT) on accumulation of body fat in healthy humans.

We investigated whether a structured medium- and long-chain triacylglycerols (MLCT) diet could decrease accumulation of body fat in healthy humans. The study was conducted under a double-blind randomized design. Ninety-three subjects participated in this study. However, 10 subjects could not consume the specified meal, and one subject wished to opt out. Consequently, the study included 82 subjects. The experimental subjects consumed the test bread, which was made with 14 g of MLCT containing 1.7 g MCFA, daily at breakfast during the study period of 12 weeks, and the control subjects consumed bread made with long-chain triacylglycerols (LCT). All subjects consumed the same standard packaged meals. Body composition parameters were body weight, total body fat and abdominal fat, and blood analyses included serum cholesterol, triacylglycerols and phospholipids. Significant decreases of body weight, the amount of body fat, subcutaneous and visceral fat were noted in the MLCT group as compared with those of the LCT group for 12 weeks (P<0.05). Furthermore, a significant decrease in serum total cholesterol was noted in the MLCT group as compared with that of the LCT group at 8 weeks (P<0.05). However, other serum parameters were not different between the MLCT and LCT groups. The results suggest that the daily intake of MLCT diet could result in a reduction in body weight and in accumulation of body fat, and, moreover, it could reduce serum total cholesterol.

Adipose Tissue↗
PubMed1992

[Estimation of table salt content in daily food rations of children, youth and elderly people].

In order to estimate table salt intake in selected population groups, sodium chloride as well as sodium, potassium were determined in daily food rations. Sodium chloride was determined by Mohr's method, while sodium and potassium by flame photometry. Parallel samples of soups, bread and carbohydrates in the second courses were analysed in the same way. Samples for analysis were collected during a period of 10 days in a State Children's Home (SCH) and in Home for the Aged (HA). The table salt content in food rations from the HA was found between 14.7-24.7 g and in rations from the SCH between 7.9-19.6. In both cases the values were significantly higher than those recommended. The average table salt content in soup from the HA was 1.24 g/100 g and that from the SCH -1.65 g/100 g. A high level of salt was observed also in potatoes, groats and macaroni, the average value being 1.5 g/100g. As regards the size of the portions given, it was found, that soups as well as bread supplied 34% of the total salt content in the food rations, and the carbohydrates in the second courses brought about 14%. It was found, that about 96% of the total salt quantity in the investigated rations was derived from addition of salt during food preparation and from the processed products. The studied food rations contained relatively high quantities of potassium, that completely satisfied the demand for this element of the investigated population groups. The Na:K weight ratio was abnormal, as the results of too high sodium content.

Adult↗
PubMed1992

Effects of an oat bran concentrate on serum lipids in free-living men with mild to moderate hypercholesterolaemia.

An oat bran concentrate was prepared by removing non-fibre components by cold-water wet-milling, resulting in a 2- to 3-fold concentration of soluble fibre, with beta-D-glucan as its main component. The concentrate was baked in bread which was consumed for 8 weeks by free-living men with mild to moderate hypercholesterolaemia. The effects on serum lipids were assessed in a randomized, double-blind, placebo-controlled trial. Despite the large daily dose (11.2 g) of beta-glucan, the beta-glucan-enriched bread had only a small and statistically non-significant effect on serum lipid concentrations. Probable reasons for the weakness of the effect could be the poor solubility of beta-glucan in the preparation, its enzymatic hydrolysis after ingestion, and the consequently low viscosity in the intestine.

Adult↗
PubMed1992

Dietary patterns of elderly Boston-area residents defined by cluster analysis.

The dietary patterns of 680 noninstitutionalized, predominantly white, elderly volunteers from the Boston area (447 women and 233 men) were examined by cluster analysis of food contribution to energy intake. Data were derived from 3-day dietary records. The four major patterns identified corresponded to high consumption of (a) alcohol, (b) milk, cereals, and fruits, (c) bread and poultry, and (d) meat and potatoes. The resulting clusters of subjects differed significantly in gender, education, income, and frequency of smoking. Those with diets high in milk, cereals, and fruits had the highest intakes of micronutrients and the best hematologic profile. Those with high meat and potato intakes had the lowest intakes of micronutrients and lowest levels of plasma folate and vitamin B-6. High alcohol consumers had lowest blood levels of riboflavin and vitamin B-12 and highest levels of high-density-lipoprotein cholesterol. Those with high bread and poultry intakes had lowest reported energy intakes, but, paradoxically, they had the highest mean body mass index. Neither total serum cholesterol nor cholesterol intake varied significantly among groups. Our findings suggest that the nutritional status of the elderly may be improved by promoting food patterns rich in milk, fruit, and cereals and by counseling the elderly to limit consumption of alcohol and meats high in saturated fats.

Aged↗
PubMed2003

Dietary nitrate and nitrite levels in an endemic upper gastrointestinal (esophageal and gastric) cancer region of Turkey.

BACKGROUND/AIMS: The aim of this study was investigate nitrate and nitrite levels in some traditional foods and drinking water in Van, an endemic upper gastrointestinal (esophageal and gastric) cancer region of Eastern Turkey. METHODS: Cheese with added herbs, drinking water, bread baked by wood fire and bread baked by burning animal manure specimens collected in the Van region were analyzed by Stahr's modification method. Nitrite was reduced to nitrate by the following three reagents: hydrazine sulphate ((NH2) 2SO4), CuSO4 and NaOH. Nitrate was then determined by coupling reagent containing sulphanlyamide, phosphoric acid and N-1-naphtyl ethylendiamine dihydrochloride. RESULTS: Nitrate and nitrite levels of all traditional foods and nitrite levels of drinking water were very significantly elevated compared to standard values (p<0.001- 0.01). CONCLUSIONS: These findings suggest that the influence of a traditional diet rich in nitrate and nitrite is significant in the development of endemic upper gastrointestinal (esophageal and gastric) cancers in the Van region of Turkey.

Age Distribution↗
PubMed2003

Multiplex PCR identification of wheat HMW glutenin subunit genes by allele-specific markers.

Wheat bread-making quality is closely correlated with composition and quantity of gluten proteins, in particular with high-molecular weight (HMW) glutenin subunits encoded by the Glu-1 genes. A multiplex polymerase chain reaction (PCR) method was developed to identify the allele composition of HMW glutenin complex Glu-1 loci (Glu-A1, Glu-B1 and Glu-D1) in common wheat genotypes. The study of multiplex PCR to obtain a well-balanced set of amplicons involved examination of various combinations of selected primer sets and/or thermal cycling conditions. One to three simultaneously amplified DNA fragments of HMW glutenin Glu-1 genes were separated by agarose slab-gel electrophoresis and differences between Ax1, Ax2* and Axnull genes of Glu-A1 loci, Bx6, Bx7 and Bx17 of Glu-B1, and Dx2, Dx5 and Dy10 genes of Glu-D1 loci were revealed. A complete agreement was found in identification of HMW glutenin subunits by both multiplex PCR analysis and SDS-PAGE for seventy-six Polish cultivars/strains of both spring and winter common wheat. Rapid identification of molecular markers of Glu-1 alleles by multiplex PCR can be an efficient alternative to the standard separation procedure for early selection of useful wheat genotypes with good bread-making quality.

Alleles↗
PubMed2003

[Glycaemic index].

Glycaemic index is a measure of blood glucose increase two hours after intake of food containing 50 g of carbohydrate. The reference is measurements after intake of 50 g glucose or white bread containing 50 g carbohydrate, which is set to the value of 100. The glycaemic index was developed to help persons with diabetes improve their blood glucose control in order to avoid long-term complications. Apple can have an index of approximately 40, while a baguette has 95 and pumpernickel bread 41. Some observational studies suggest that a carbohydrate diet with low glycaemic index may reduce the risk of overweight, diabetes type 2 and colon cancer. There are at present few published controlled clinical trials supporting this conclusion. The food industry and some people working with weight reduction have shown interest in using the glycaemic index. The system may easily cause confusion and leave the impression that important and nutritious carbohydrate-containing foods should be avoided. The glycaemic index could be a tool for dieticians and physicians counselling persons with metabolic syndrome, overweight, diabetes type 1 or 2.

Diabetes Mellitus↗
PubMed1992

Effect of coingestion of paracetamol on glycaemic response.

Rate of gastric emptying is a frequently measured variable in glycaemic response studies. One of the indices employed for measurement of the gastric emptying rate is the blood level of paracetamol at frequent intervals of time following coingestion of paracetamol with the meal. But the effect of paracetamol itself on glycaemic response is not known. The present study was performed on ten healthy and five NIDDM subjects. Each subject underwent two meal tolerance tests in random sequence. On one occasion the meal was white bread; on the other occasion, the meal consisted of the same quantity of white bread and 1.5 g paracetamol. The postprandial glycaemica following the two meals was not significantly different. Thus the results validate the use of the paracetamol technique for gastric emptying in glycaemic response studies.

Acetaminophen↗
PubMed2003

[Assessment of the quality of edible fats consumed by selected groups of students in Cracow].

UNLABELLED: The aim of the study was to assess the quality of edible fats consumed by selected students from Kraków, Poland. MATERIAL AND METHODS: The first group were students of year 4 of the Faculty of Pharmacy of the Collegium Medicum, Jagiellonian University, who during their course of study acquire knowledge of the most recent research concerning health risks and advantages of several types of fats. The second group were students of year 4 of the Philological Faculty of the Jagiellonian University (Institute of English Philology), whose course of study does not included these issues. The sample of group numbered 203 students (148 students of pharmacy, 55 students of English) and included both genders (156 women and 47 men). All students answered questions of original questionnaire containing questions on the quality and quantity of edible fats consumed, as well as criteria determining the selection of particular products. Respondents were also asked about their knowledge concerning the harmful effects of trans isomers of fatty acids on the human body. The study showed that among the students in Kraków butter prevails as bread spread, oils are dominant in frying, and olive oil prevails in salad making. The selection of the fat was correlated with gender, since men tended to select butter more frequently than women, both as bread spread and for frying. The knowledge concerning trans isomers of the unsaturated fatty acids was found to depend on the students' course of study. 68% of students of pharmacy were aware of the harmful effect of these isomers on the human body, while none of the students of English came across this problem.

Adult↗
PubMed2004

[Consumption of whole grain foods and chronic disease].

BACKGROUND: We summarise evidence concerning the health effects of whole grain intake, as well as implications for Norway. All forms of whole grain products contain both the bran and the germ, which are rich in nutrients, in addition to the starch-rich endosperm. However, refined grain consists only of the endosperm, which contains far fewer nutrients. MATERIAL AND METHODS: Review of published epidemiologic and food consumption data concerning grain intake. RESULTS: Recent epidemiologic investigations have found that whole grain intake is associated with reduced risk of several chronic diseases, especially cardiovascular diseases and diabetes. For example, the follow-up data of the cardiovascular disease study in Norwegian counties carried out during 1977-83 showed an inverse relationship between total mortality rates and eating whole grain bread. The United States Department of Agriculture and the Food and Drug Administration have endorsed statements that whole grain products can have positive health effects. About four times as much whole grain food is eaten in Norway as in the United States. However, many refined grain breads have recently been introduced in Norway. INTERPRETATION: Norwegians should be encouraged to maintain or even increase their consumption of whole grain foods.

Cardiovascular Diseases↗
PubMed2004

[A case of food-dependent exercise-induced anaphylaxis caused by various foods which contained flour for thirty years].

The patient was a 65-year-old man with chief complaints of flare, swelling, itching and loss of consciousness. He had a history of diabetes diagnosed at the age of 34 years and was receiving medication from a local doctor. He had experienced systemic flare, swelling and loss of consciousness 20 minutes after drinking beer at a party at the age of 34 years. Since that time, he had frequently experienced urticaria and loss of consciousness while taking a walk after eating various foods (all of which contained flour). In February 2001, he experienced systemic flare, swelling and loss of consciousness when he returned home from a walk after eating a meal that included meat dumplings. Laboratory tests on admission showed a serum IgE level of 253 IU/ml, and the IgE level for flour in a RAST was 2.13 UA/ml (class 2). The results of exercise tolerance tests were normal during fasting, after ingestion of food that did not include allergens (wheat, shrimps and crab) and after ingestion of half of a thick slice of white bread, but systemic wheal and flare reactions appeared during an exercise tolerance test after ingestion of one thick slice of white bread. A diagnosis of food-dependent exercise-induced anaphylaxis caused by flour was made on the basis of the results.

Aged↗
PubMed1992

Relative bioavailability of iron in carbonyl iron and complex ferric orthophosphate to rat.

The relative biological availability (RBV of FeSO4.7H2O = 100%) of carbonyl iron and complex ferric orthophosphate in flour and bread baked with this flour was determined in a rat hemoglobin repletion assay. Hemoglobin iron gain and iron intake during repletion were used as dose-response parameters, and the relative biological values were assessed by the slope-ratio method. The RBV of carbonyl iron in flour was not calculated because the statistical validity of the slope-ratio method was not fulfilled. The RBVs of all the tested iron sources were significantly lower than that of the ferrous sulphate standard (p less than 0.01). The RBV for complex ferric orthophosphate in flour was 45 +/- 8%, and for complex ferric orthophosphate and carbonyl iron in bread 36 +/- 7% and 35 +/- 7%, respectively. There were no differences in the bioavailability of carbonyl iron and complex ferric orthophosphate (p greater than 0.01). Baking did not effect the bioavailability of complex ferric orthophosphate (p greater than 0.01).

Animals↗
PubMed1992

Evidence for colonic conservation of malabsorbed carbohydrate in short bowel syndrome.

The purpose of this study was to determine whether energy from malabsorbed carbohydrate could be conserved through colonic fermentation in short bowel syndrome. Seven patients with short bowel anastomosed to the remaining colon and five patients with short bowel without a colon were selected from the home total parenteral nutrition (TPN) program. Six normal volunteers also were studied. After an overnight fast, subjects consumed a 50-g carbohydrate bread meal and were studied hourly over the next 6 h. Carbohydrate malabsorption, estimated by lactulose breath hydrogen testing, was 48 +/- 13% in short bowel patients. After the bread meal, breath hydrogen was higher in short bowels with colons (69 +/- 20 ppm) than in either short bowels without colons (11 +/- 7 ppm) or normal subjects (10 +/- 3 ppm) (p less than 0.01). Blood acetate levels also were higher in short bowels with colons than in those without colons, reaching a peak of 167 +/- 27 mumol/L at 4 h (p less than 0.05). We conclude that in patients with a short bowel and a colon, malabsorbed carbohydrate is fermented and there is a rise in blood acetate, suggesting that the colon has a role in salvaging malabsorbed carbohydrate as a source of energy through carbohydrate fermentation.

Acetates↗
PubMed2001

Survival rate of preserved cultures contained in baker's vaccine.

The studies comprised the preparation and preservation, by the method of spray-drying, of baker's vaccine composed of lactic acid bacteria. The selection of particular strains was conducted taking into consideration the fermentation activity and growth dynamics of Lactobacillus rods isolated from plant material. Mixed vaccine was composed of chosen monocultures, characterized by the highest acidifying activity (4 strains). Before the vaccine was preserved, it had been used for making bread leaven (of rye flour) whose activity and usefulness for rye bread production was then determined The vaccine was subjected to spray-drying. The survival rate of Lactobacillus rods was determined directly after drying and during storage. It was found that the parameters of spray-drying applied in the experiment caused a considerable reduction in the number of vaccine components--by 2 log on average.

Colony Count, Microbial↗
PubMed1992

A possible protective effect of nut consumption on risk of coronary heart disease. The Adventist Health Study.

BACKGROUND: Although dietary factors are suspected to be important determinants of coronary heart disease (CHD) risk, the direct evidence is relatively sparse. METHODS: The Adventist Health Study is a prospective cohort investigation of 31,208 non-Hispanic white California Seventh-Day Adventists. Extensive dietary information was obtained at baseline, along with the values of traditional coronary risk factors. These were related to risk of definite fatal CHD or definite nonfatal myocardial infarction. RESULTS: Subjects who consumed nuts frequently (more than four times per week) experienced substantially fewer definite fatal CHD events (relative risk, 0.52; 95% confidence interval [CI], 0.36 to 0.76) and definite nonfatal myocardial infarctions (relative risk, 0.49; 95% CI, 0.28 to 0.85), when compared with those who consumed nuts less than once per week. These findings persisted on covariate adjustment and were seen in almost all of 16 different subgroups of the population. Subjects who usually consumed whole wheat bread also experienced lower rates of definite nonfatal myocardial infarction (relative risk, 0.56; 95% CI, 0.35 to 0.89) and definite fatal CHD (relative risk, 0.89; 95% CI, 0.60 to 1.33) when compared with those who usually ate white bread. Men who ate beef at least three times each week had a higher risk of definite fatal CHD (relative risk, 2.31; 95% CI, 1.11 to 4.78), but this effect was not seen in women or for the nonfatal myocardial infarction end point. CONCLUSION: Our data strongly suggest that the frequent consumption of nuts may protect against risk of CHD events. The favorable fatty acid profile of many nuts is one possible explanation for such an effect.

Adult↗
PubMed2005

Looking for immunotolerance: a case of allergy to baker's yeast (Saccharomyces cerevisiae).

We describe one case of baker's yeast true allergy in a boy with previously diagnosed mite-allergy and atopic dermatitis. At the age of 6, being atopic dermatitis and rhinitis well controlled by drugs, he began to experience generalized urticaria and asthma after eating pizza and bread, but only fresh from the oven. The diagnostic workup revealed single sensitization to baker's yeast (Saccharomyces cerevisiae), and a severe systemic reaction also occurred during the prick-by-prick procedure. After discussing with parents, no special dietary restriction was suggested but the use of autoinjectable adrenaline and on demand salbutamol. A diary of symptoms was recorded by means of a visual-analog scale. During the subsequent 2 years, the severity of symptoms was progressively reduced, and presently urticaria has disappeared. Only cough persists, invariantly after eating just-baked and yeast-containing foods. If bread, pizza and cakes are ate more than one hour after preparation, no symptom occur at all. Baker's yeast is a common component of everyday diet and it usually acts as an allergen only by the inhalatory route. We speculate that the continuous exposure to saccharomyces in foods may have lead to an immunotolerance with a progressive reduction of symptoms, whereas why the allergens is active only in ready-baked foods remains unexplained.

Anti-Allergic Agents↗
PubMed2006

Valuation of biodiversity effects from reduced pesticide use.

This study deals with the effects on biodiversity of pesticide-free buffer zones along field margins. Using choice modeling, the majority of respondents to a survey on pesticide use in the environment are willing to accept an increase in the price of bread if the survival of partridge chicks and the number of wild plants increase. The study identifies the need for further empirical work with respect to methodological validation, price estimation, and the use of survey results in policy analysis. In particular, the environmental effects of pesticide use are complex and, therefore, present difficult challenges when presenting information to lay people. Forty-one percent of respondents changed their responses regarding willingness to pay more for bread when references to pesticide use were introduced in the questionnaire. This indicates that scenarios depicting changes in pesticide use can be difficult to present to lay people in an economically rational and well-defined context. Thus, in the study of valuation related to changes in pesticide use, much attention should be devoted to the design and definition of the context. Furthermore, the effects of providing different background information, e.g., with or without the mention of pesticides, should be tested.

Animals↗
PubMed2006

[Analysis of the nutrients contents and the blood glucose response of the mixed grains in Chinese people].

OBJECTIVE: To evaluate the nutrients contents and the glycemic index (GI) of the mixed grains and analyze the relationship between the nutrients contents and biological effect. METHODS: The nutrients contents of mixed grains and control food were determined according to the methods of Chinese national standards. Choose 10 volunteers to ingest 50 g glucose and ingest the steamed bread of mixed grains which imply 50 g carbohydrate the second day. Limosis blood glucose and blood glucose levels during the subsequent 3 hours were determined. Calculating the GI according to the Wolver's method. RESULTS: The results showed that 100 g of the mixed grains contained dietary fiber (crude fiber) 13.7 g, vitamin B1 0.40 mg, protein 13.5g, ash2.0g, vitamin B2 0.16 mg, calcium 54 mg, iron 7.1 mg and zinc3.00 mg respectively. The absolute increase of blood glucose and the areas increased under the glycemic curves of mixed grains were less than which of glucose (P < 0.05). The GI of the mixed grains bread was 52.6. CONCLUSION: It was concluded that the high contents of protein, minerals, dietary fiber, VB1, VB2 and the low GI of mixed grains might play an important role in nutritional intervention

Adult↗

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