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PubMed1988

Inhibitory effect of nuts on iron absorption.

The effects on iron absorption of nuts, an important source of dietary protein in many developing countries, were measured in 137 Indian women. When the absorption from bread and nut meals (walnuts, almonds, peanuts, and hazelnuts) was compared with that from bread meals, the overall geometric mean absorption from the nut meals (1.8%) was significantly less than from the bread meals alone (6.6%, t = 9.8, p less than 0.0005). In contrast, coconut did not reduce absorption significantly. All the nuts tested contained significant amounts of two known inhibitors of Fe absorption (phytates and polyphenols) but the amounts in coconut were significantly less than in the other nuts. Fifty milligrams ascorbic acid overcame the inhibitory effects of two nuts that were tested (Brazil nuts and peanuts). This is different from that found previously for soy protein, another potent inhibitor of Fe absorption.

Absorption↗
PubMed1991

Propionate lowers blood glucose and alters lipid metabolism in healthy subjects.

Incorporation of 3.3 g sodium propionate per 50 g available carbohydrate portion of bread reduced acutely the blood glucose response area in six healthy volunteers by 47.6 +/- 12.1% Similarly, in vitro digestibility was reduced by 47.4 +/- 1.1% (P less than 0.01). One week of dietary supplementation with 9.9 g sodium propionate in bread/d reduced the blood glucose area in comparison with standard propionate-free bread by 38.0 +/- 8.7% (P less than 0.05), but increased fecal bulk by 28.3 +/- 8.7% (P less than 0.05) and anaerobic microflora by 0.564 +/- 0.165 X 10(6)/g feces (P less than 0.05), specifically as bifidobacteria. Day-long breath hydrogen concentrations did not increase after 1 wk on propionate bread but methane production increased in the three methane producers. Although lipid changes were not significant, five subjects showed reduced high-density-lipoprotein and increased triglyceride concentrations, both of which correlated with increased fecal weight (P less than 0.05). Because propionate reduces the rate of starch digestion, studies using oral propionate must take into account its action as an enzyme inhibitor.

Adult↗
PubMed1995

The influence of food structure on postprandial metabolism in patients with non-insulin-dependent diabetes mellitus.

Two natural-food mixed meals composed in accordance with the present dietary recommendations were given to 10 diabetic patients on two occasions. The meals were planned to achieve large differences in glycemic index (GI) by altering the food structure but maintaining an identical nutrient composition. In the first study, two meals were compared that contained either pasta or bread made from durum wheat flour. In the second experiment a meal with parboiled rice, red kidney beans, and bread made from whole-wheat grains was compared with a meal of sticky rice, ground red kidney beans, and bread made from ground wheat. All of the other ingredients in these meals were identical. The area under the curve for blood glucose (BG) and plasma insulin (PI) was significantly lower after the meal with pasta (BG: -35%, P < 0.05; PI: -39%, P < 0.05) and the meal with parboiled rice (BG: -42%, P < 0.001; PI: -39%, P < 0.01), respectively, compared with the corresponding high-GI meals. The results shows the importance of preserved structure in common foods and support the applicability of the GI concept to mixed meals.

Adult↗
PubMed2003

Physiological validation of the concept of glycemic load in lean young adults.

Dietary glycemic load, the mathematical product of the glycemic index (GI) of a food and its carbohydrate content, has been proposed as an indicator of the glucose response and insulin demand induced by a serving of food. To validate this concept in vivo, we tested the hypotheses that 1). portions of different foods with the same glycemic load produce similar glycemic responses; and 2). stepwise increases in glycemic load for a range of foods produce proportional increases in glycemia and insulinemia. In the first study, 10 healthy subjects consumed 10 different foods in random order in amounts calculated to have the same glycemic load as one slice of white bread. Capillary blood samples were taken at regular intervals over the next 2 h. The glycemic response as determined by area under the curve was not different from that of white bread for nine foods. However, lentils produced lower than predicted responses (P < 0.05). In the second study, another group of subjects was tested to determine the effects of increasing glycemic load using a balanced 5 x 5 Greco-Latin square design balanced for four variables: subject, dose, food and order. Two sets of five foods were consumed at five different glycemic loads (doses) equivalent to one, two, three, four and six slices of bread. Stepwise increases in glycemic load produced significant and predictable increases in both glycemia (P < 0.001) and insulinemia (P < 0.001). These findings support the concept of dietary glycemic load as a measure of overall glycemic response and insulin demand.

Adult↗
PubMed2006

The glycemic load estimated from the glycemic index does not differ greatly from that measured using a standard curve in healthy volunteers.

Glycemic load (GL) is calculated indirectly as glycemic index (GI) times the weight of available carbohydrate. Alternatively, GL may be measured directly using a standard glucose curve. The purpose of this study was to test the agreement between GL values obtained using direct and indirect methods of measurement in 20 healthy volunteers. A standard curve in which glucose dose was plotted against blood glucose incremental area under the curve (iAUC) was generated using beverages containing 0, 12.5, 25, 50, and 75 g glucose. The GI and available carbohydrate content of 5 foods were measured. The foods (white bread, fruit bread, granola bar, instant potato, and chickpeas) were consumed in 3 portion sizes, yielding 15 food/portion size combinations. GL was determined directly by relating the iAUC of a test food to the glucose standard curve. For 12 of 15 food/portion size combinations, GL determined using GI x available carbohydrate did not differ from GL measured from the standard curve (P > 0.05). For 3 of the test products (100 g white bread, and 100- and 150-g granola bars), GI x available carbohydrate was higher than the direct measure. Benefits of the direct measure are that the method does not require testing for available carbohydrate and it allows portion sizes to be tested. For practical purposes, GI x available carbohydrate provided a good estimate of GL, at least under circumstances in which available carbohydrate was measured, and GI and GL were tested in the same group of people.

Blood Glucose↗
PubMed1985

Commodities into food.

It is not surprising that past predictions of the extent of adoption of new technology by the food and agricultural industries have only been partly realized. This is a result of the difficulty of forecasting the take-up of technology that is capable of being transferred from other industries, for example, process control methods and the advent of new packaging materials. Most technology that is adopted is normally incremental over the existing technology and forecasting of this type is best done by specific experts within the industry. Factors which influence uptake of technology in the food industry include not only the available technology, but also the supply of raw materials, economics and disposable income, food habits, health and nutrition and market requirements. In addition to these there is legislation, which imposes compositional, labelling and trade requirements on grower, processor and retailer. New products and processes are determined by all these factors, the overriding influence being the consumer's requirement for palatable and nutritious foods that provide value for money. In the cereals-processing industry significant developments have taken place in the provision of U.K. wheat varieties for breadmaking. The U.K. is now in the position where the bulk of its breadmaking wheats are homegrown. Further advances can be make by investing in applied research into those characteristics of bread wheats which are determinants of good bread flours, that in turn will help in the provision of suitable bread wheat varieties. A less traditional area is that of flour fractionation.(ABSTRACT TRUNCATED AT 250 WORDS)

Adolescent↗
PubMed1996

The influence of occlusal scheme on masticatory forces using implant stabilized bridges.

The objectives of this study were to determine the effects on masticatory forces of using implant stabilized mandibular bridges with occlusal schemes providing either balanced or unbalanced articulation. The investigation was carried out in a group of six subjects who had dentate, or restored dentate maxillary arches and who used implantstabilized mandibular prostheses. Peak masticatory forces, chewing frequency and load rate were determined when chewing bread, carrots and nuts. The mean peak masticatory force varied markedly from subject to subject, and, together with the masticatory load rate were lowest when eating bread and highest when chewing nuts, with values for chewing carrots between the two. There was no detectable difference in mean peak masticatory force or load rates associated with chewing bread with the two occlusal schemes; however, these were lower with balanced occlusion when chewing nuts and carrots. The ranking of subjects in terms of mean peak masticatory force and load rate was consistent and peak load rates of up to 2000 N/sec were recorded. Chewing frequency was relatively consistent for a particular subject irrespective of the foodstuff.

Aged↗
PubMed1975

Canine aflatoxicosis.

Poisoning with aflatoxin derived from mouldy bread was confirmed as the cause of death of one dog and was suspected as the cause of death of two other dogs on the same ration. A jaundiced carcass, firm bile-stained liver and haemorrhage into the gastro-intestinal tract were seen at autopsy. Swelling and foamy vacuolation of hepatocytes due to fatty infiltration, marked perioportal proliferation of bile ductules and some periacinar necrosis were the microscopic changes seen in the liver. Aspergillus flavus was isolated from the mouldy bread and also from a sample of vomitus. Aflatoxin B1, 6.7 ppm, was detected in the mouldy bread and extremely high levels of 100 ppm of aflatoxin B1 and 40 ppm of aflatoxin G1 were present in a sample of vomitus.

Aflatoxins↗
PubMed1991

Pharmacokinetic analysis of the effects of different foods on absorption of cefaclor.

Cefaclor is an oral cephalosporin antibiotic which has a broad antibacterial spectrum. The purpose of this study was to investigate the effect of food on the absorption of cefaclor and to analyze kinetically the absorption process of this drug. Cefaclor was given to eight volunteers at five test times: after overnight fasting, after two rice meals (350 and 700 cal [1 cal = 4.184 J]), and after two bread meals (500 and 1,000 cal). Urinary recoveries of cefaclor and concentrations of the drug in plasma were determined for each administration. Areas under the concentration-time curves and urinary recoveries were not affected by food intake, but the maximum concentration of drug in serum was reduced and the time to maximum concentration of drug in serum was prolonged depending on the type and the quantity of the meal. The larger the quantity of the meal, the more the maximum concentration of drug in serum and the time to maximum concentration of drug in serum were affected. The rice meals affected the absorption process of cefaclor more than the bread meals. The concentrations of cefaclor in plasma following administration after overnight fasting were well fitted to a conventional one-compartment model with a first-order absorption process, but those after the other administrations were not fitted to the model. For the pharmacokinetic analysis of those data, it was necessary to introduce a transfer process from administration site to absorption site to the conventional model. The concentrations in plasma after rice and bread meals were best fitted to the model with a zero-order transfer process than to that with a first-order process. The velocity of the transfer process depended on the type and volume of the meal.

Administration, Oral↗
PubMed1972

Biochemical response of late rickets and osteomalacia to a chupatty-free diet.

Eight Pakistani children with late rickets and two Pakistani women with osteomalacia were given a chupatty-free diet for seven weeks, substituting leavened bread of lower extraction. On this diet serum calcium levels rose to normal or near normal, levels of serum inorganic phosphorus rose slightly but significantly, and serum alkaline phosphatase levels showed a definite rise indicative of healing bone disease. It is concluded that the high phytate content of unleavened bread is the major cause of late rickets and osteomalacia in Pakistani and Indian communities in the United Kingdom. The simplest prophylactic measure seems to be the additional fortification with calcium carbonate of the high extraction flour used in preparing unleavened bread.

Adolescent↗
PubMed2005

The changing distribution of occupational asthma: a survey of supermarket bakery workers.

In the UK, since the mid 1980s, supermarkets have accounted for an increasing volume of bread production. Occupational asthma among employees who produce bread from raw ingredients in supermarkets has not been previously investigated. A cross-sectional survey was undertaken involving 239 (71%) employees from 20 different supermarket bakeries. The work-related symptoms were investigated by using questionnaires and measuring the radioallergosorbent test serum-specific immunoglobulin (Ig)E to flour and fungal alpha-amylase. A total of 89 employees underwent whole-shift personal measurement of dust exposure. The geometric mean dust exposure for bakers was 1.2 mg x m(-3), which was higher than for other bakery employees. A total of 37 (15%) employees also reported work-related chest symptoms. Serum IgE to flour was present in 24 (11%) employees and to fungal alpha-amylase in nine (4%) employees. The combination of work-related chest symptoms and specific IgE was found in six (9%) bakers, one (4%) manager and two (3%) assistants. One-quarter of all employees, but half of bakers and managers, had previously worked for different, mainly small, bakeries. This population of bakery workers has important levels of sensitisation and work-related respiratory symptoms, despite low levels of dust exposure. Changes in the location and process of bread manufacture have led to a change in the distribution of bakers' asthma in the UK.

Asthma↗
PubMed2004

Glycemic index and dietary fiber and the risk of type 2 diabetes.

OBJECTIVE: To examine associations between type 2 diabetes and fiber, glycemic load (GL), dietary glycemic index (GI), and fiber-rich foods. RESEARCH DESIGN AND METHODS: This was a prospective study of 36,787 men and women aged 40-69 years without diabetes. For all self-reported cases of diabetes at 4-year follow-up, confirmation of diagnosis was sought from medical practitioners. Case subjects were those who reported diabetes at follow-up and for whom there was no evidence that they did not have type 2 diabetes. Data were analyzed with logistic regression, adjusting for country of birth, physical activity, family history of diabetes, alcohol and energy intake, education, 5-year weight change, sex, and age. RESULTS: Follow-up was completed by 31,641 (86%) participants, and 365 cases were identified. The odds ratio (OR) for the highest quartile of white bread intake compared with the lowest was 1.37 (95% CI 1.04-1.81; P for trend = 0.001). Intakes of carbohydrate (OR per 200 g/day 0.58, 0.36-0.95), sugars (OR per 100 g/day 0.61, 0.47-0.79), and magnesium (OR per 500 mg/day 0.62, 0.43-0.90) were inversely associated with incidence of diabetes, whereas intake of starch (OR per 100 g/day 1.47, 1.06-2.05) and dietary GI (OR per 10 units 1.32, 1.05-1.66) were positively associated with diabetes. These relationships were attenuated after adjustment for BMI and waist-to-hip ratio. CONCLUSIONS: Reducing dietary GI while maintaining a high carbohydrate intake may reduce the risk of type 2 diabetes. One way to achieve this would be to substitute white bread with low-GI breads.

Adult↗
PubMed1998

Trienzyme treatment for food folate analysis: optimal pH and incubation time for alpha-amylase and protease treatment.

Recent reports have indicated that trienzyme treatment before folate determination is essential to obtain the proper folate content in foods. Trienzyme treatment is performed by using alpha-amylase and protease for folate extraction from carbohydrate and protein matrices, and folate conjugase for the hydrolysis of polyglutamyl folates. We evaluated the conditions of pH and incubation time for the treatment with alpha-amylase and protease. Four food items, including fresh beef, white bread, cow's milk, and fresh spinach, were selected for this investigation. We found that optimal pHs for alpha-amylase treatment of beef and cow's milk were 7.0 and 5.0, respectively, whereas those for white bread and spinach were not distinctive at pHs from 2.0 to 7.0. The optimal incubation time for alpha-amylase was 4 h for fresh beef and cow's milk, whereas no distinctive optimal incubation period was found for white bread and fresh spinach. Our data indicate that the conditions for enzyme treatments vary depending on food items. Trienzyme treatment resulted in an increase of more than 50% in the mean folate content over folate conjugase treatment alone. It is necessary to treat food samples with not only traditional folate conjugase, but also with alpha-amylase and protease before folate determination to obtain the actual folate content.

Animals↗
PubMed2001

Glycaemic indices of different varieties of rice grown in Sri Lanka.

OBJECTIVE: Varieties of red raw rice are widely believed to have a better nutritional quality. The physiological effects of consuming different varieties of rice may not be so. The glycaemic index has been developed as an indicator of the physiological effect of foods. It is the glycaemic response of a 50 g carbohydrate portion of food expressed as a percentage of that of a standard. The objective of this study was to determine the glycaemic indices of different varieties of rice grown in Sri Lanka. DESIGN: Digestible carbohydrate content of 11 varieties of rice flour and bread were determined. Fasting blood samples followed by half-hourly samples for two hours were drawn after giving portions of either cooked rice or bread containing 50 g carbohydrate each. SETTING: Fibre mill in Gampaha district. SUBJECTS: Twenty-two fibre mill workers aged between 25 and 50 years. MEASUREMENTS: The area under the blood glucose curve (AUC) for varieties of rice for a subject was calculated. Average AUC of 3 values for bread were calculated. Glycaemic index of each variety of rice was determined from the above variables. RESULTS: Glycaemic indices of varieties of rice differ. The glycaemic indices of varieties of red raw rice varied between 56 and 73 and the variety Bg 350 had the lowest glycaemic index. There was no significant difference between mean glycaemic index of varieties of white raw and some varieties of red raw rice (p = 0.2). Parboiled varieties of red raw rice had a significantly lower glycaemic index than white raw rice (p = 0.04) and some of the red raw rice (p = 0.005). CONCLUSIONS: The glycaemic index cannot be predicted from the colour of the rice grain. Red parboiled varieties of rice and Bg 350 can be recommended for patients with diabetes.

Adult↗
PubMed2002

New action pattern of a maltose-forming alpha-amylase from Streptomyces sp. and its possible application in bakery.

An a-Amylase (EC 3.2.1.1) was purified that catalyses the production of a high level of maltose from starch without the attendant production of glucose. The enzyme was produced extracellularly by thermophilic Streptomyces sp. that was isolated from Thailand's soil. Purification was achieved by alcohol precipitation, DEAE-Cellulose, and Gel filtration chromatographies. The purified enzyme exhibited maximum activity at pH 6-7 and 60 degrees C. It had a relative molecular mass of 45 kDa, as determined by SDS-PAGE. The hydrolysis products from starch had alpha-anomeric forms, as determined by 1H-NMR. This maltose-forming alpha-Amylase completely hydrolyzed the soluble starch to produce a high level of maltose, representing up to 90%. It hydrolyzed maltotetrose and maltotriose to primarily produce maltose (82% and 62% respectively) without the attendant production of glucose. The high maltose level as a final end-product from starch and maltooligosaccharides, and the unique action pattern of this enzyme, indicate an unusual maltose-forming system. After the addition of the enzyme in the bread-baking process, the bread's volume increased and kept its softness longer than when the bread had no enzyme.

Bread↗
PubMed1997

Comparison of three formulations of alpha-chloralose for immobilization of Canada geese.

The effectiveness of an alpha-chloralose (AC)-corn oil suspension, an AC-margarine mixture, and AC tablets were compared for immobilizing Canada geese (Branta canadensis). Responses to AC immobilization also were compared in male and female Canada geese. There was no difference in mean time to first effects or mean time to capture between male and female geese dosed with 30 mg/kg AC in orally-administered bread baits. Recovery times (< or = 24 hr) also were similar between sexes. Mean (+/-SE) time to first effects for geese immobilized with AC tablets in bread baits (19 +/- 3 min) was significantly less than mean time to first effects for geese immobilized with AC in margarine (28 +/- 6 min) or AC in corn oil (32 +/- 7 min) applied to bread baits (n = 12 geese/treatment). Respective mean times to capture geese immobilized with AC tablets, AC-margarine, and AC-corn oil were not significantly different at 62 +/- 25, 89 +/- 48, and 88 +/- 30 min, respectively. Ten, 11 and, seven geese immobilized with AC tablets, AC-margarine, and AC-corn oil recovered within 24 hr, respectively; all geese recovered within 28 hr. Male and female Canada geese respond similarly to AC immobilization, at least during molt, and AC mixed with margarine or AC in tablet form is at least as effective as the presently used AC-corn oil suspension. AC tablets or AC-margarine also would be more practical for some field situations. Additional development of AC tablets will be required prior to field use for capturing nuisance waterfowl.

Administration, Oral↗
PubMed1976

Epidemiology of organomercury poisoning in Iraq. II. Relationship of mercury levels in blood and hair to exposure and to clinical findings.

In the survey described by Al-Mufti et al. (see page 23) blood and hair samples were analysed for total mercury by modified atomic absorption spectrophotometry. The hair samples were divided into 2.5-cm segments and analysed consecutively. The mean blood levels were 34 ng/ml and 7 ng/ml, respectively in those who had and those who had not eaten contaminated bread.Corresponding mean maximum hair mercury values were 136 mug/g and 5 mug/g, respectively. Hair mercury values provided a better discrimination between different categories of exposure than blood mercury values at the time the survey was performed, some months after the end of the outbreak. Those persons who had not eaten contaminated bread but who lived in the area of high exposure had hair mercury values between the values of those who had eaten and those who had not eaten contaminated bread and who lived in the area of low exposure. Sequential estimation of mercury in 2.5-cm segments of hair in women gave information on the period of accumulation of mercury more than 1 year before the time of collection of the samples. It was possible to show an approximate relationship between the maximum hair mercury value and the amount of contaminated bread eaten. The match between the blood mercury level and the severity of poisoning was poor, owing to the length of time that had elapsed between the onset of poisoning and the sampling. With hair mercury, while the group results showed a good relation to the severity of poisoning, in individual cases the match was less good, especially in those persons where an insufficient length of hair was available for analysis. Biological variation in sensitivity to methylmercury was also likely to have been an important factor.

Adolescent↗
PubMed2000

New property of vitamin A and beta-carotene on human iron absorption: effect on phytate and polyphenols as inhibitors of iron absorption.

One hundred and seventy four human subjects were studied to find out the interaction of vitamin A or beta-carotene with the inhibitors of iron absorption, from a basal breakfast containing bread from either 100 g of precooked corn flour or 100 g of white wheat flour, 50 g of cheese and 10 g of margarine. Bread was labeled with either 55Fe or 59Fe. This bread was made from commercially flours fortified with iron as ferrous fumarate and vitamins. It was noticed that the percentage of iron absorption from the breakfast prepared with precooked corn flour given alone and with different concentrations of coffee was practically the same, while the iron absorption from the breakfast prepared from wheat flour decreased from 6% when the breakfast was given alone, to less than 2% when it was given with different concentrations of coffee. The only ingredient present in precooked corn flour and not in wheat flour was vitamin A. This difference encouraged the authors to perform further experiments using precooked corn and wheat flours fortified only with ferrous fumarate. These studies demonstrated that vitamin A inhibits the effect of the polyphenol and partially inhibits the effect phytate on iron absorption. HPLC and spectrophotometric studies demonstrated an interaction between vitamin A and iron. Other experiments, which included 100 volunteers, were performed to test the effect of vitamin A and beta-carotene on iron absorption from corn, wheat and rice. The presence of vitamin A increased iron absorption up to 3 times for rice, 2.4 times for wheat and 1.8 times for corn. beta-carotene increased absorption almost 3 times for the three cereals tested, showing that both compounds were capable of preventing the inhibitory effect of phytates on iron absorption. This information suggest that vitamin A and beta-carotene form a complex with iron keeping it soluble in the intestinal lumen and preventing the inhibitory effect of phytates and polyphenols on iron absorption.

Antioxidants↗