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At least 1,369 records · Page 76Linked to original sources
PubMed2003

Estimated folic acid intakes from simulated fortification of the New Zealand food supply.

AIM: To identify a folic acid food fortification programme that will maximise the percentage of women of child-bearing age receiving at least 400 microg folic acid/day, the amount shown to reduce the risk of neural tube defect-affected pregnancies, while not putting population groups at risk of excessive intakes. METHODS: 1997 New Zealand National Nutrition Survey data and a computer modelling programme were used to estimate folic acid intakes from simulated fortification scenarios. RESULTS: Breads fortified with folic acid at 150 microg/50 g, white flour at 100 microg/35 g and liquid milk at 200 microg/200 ml, were found to be the best fortification scenarios. Thirty one percent, 21% and 18% of women of child-bearing age received > or = 400 microg folic acid/day from the fortification of bread, white flour and milk respectively. CONCLUSIONS: The most effective scenario for folic acid fortification is bread fortified at 150 microg/50 g. However, it is impossible to fortify food at a level that ensures the majority of women of child-bearing age receive more than 400 microg folic acid/day without exposing some people to excessive amounts of folic acid. The current public health message encouraging women to select folic acid fortified foods and take folic acid supplements, needs to continue.

Adolescent↗
PubMed2003

[Starch digestion and glycemic indexes].

After determined carbohydrate classification, two biscuits products, were evaluated glycemic indexes (GI) and insulin indexes (II). The analytical results showed that the two biscuits were with lower water content and higher lipid than bread. In term of carbohydrate (CHO), the ratio of slow digestible starch (SDS) and resistant starch (RS) to total CHO for two biscuits (> 60%) were higher than bread (18.3%), although the sugar content were also higher. Contrast to GI and II value of glucose (as 100%), the GI and II for bread was 96.2% and 105.2%, respectively. The GIs for both biscuits were lower than 55%, as well as the IIs lower than 73%. It was showed that carbohydrate classification determination is a good way for food industry to produce products with ideal GI value.

Adolescent↗
PubMed2005

Carbohydrate-induced hypertriglyceridaemia among West Indian diabetic and non-diabetic subjects after ingestion of three local carbohydrate foods.

BACKGROUND AND OBJECTIVE: Studies suggest that the link between postprandial hyperglycaemia and cardiovascular risk in type 2 diabetes mellitus might be related to postprandial hypertriglyceridaemia and the increased levels of the highly atherogenic small and dense low density lipoprotein (LDL) particles. In this study we therefore aimed to determine which of the three popular carbohydrate foods has the highest potential of increasing postprandial triglyceride levels in type 2 diabetic patients and in healthy non diabetic individuals. METHODS: All subjects were studied on three different occasions seven days apart after an overnight fast. On each day of study, anthropometric indices were measured and after collecting fasting blood sample, subjects consumed bread, roti or rice within 10 min and water taken as wished. Subsequently, 7 ml of venous blood samples were collected at 60, 90, 120 and 150 min for insulin, glucose and lipids determinations. RESULTS: The diabetic and non diabetic healthy subjects had similar baseline body mass index, insulin, triglyceride, total and LDL-cholesterol. The mean percentage triglyceride increase after ingestion of the test foods was highest with bread and lowest with rice irrespective of diabetic status or ethnicity, and despite similar baseline triglyceride, insulin and body mass index levels, the diabetic patients of East Indian origin had comparatively higher incremental triglyceride levels for the three test foods than those of African origin. INTERPRETATION AND CONCLUSION: Contrary to anecdotal perception, the commercially prepared whole wheat bread has the highest propensity to induce hypertriglyceridaemia especially among diabetic patients of East Indian origin.

Bread↗
PubMedDate not supplied

[Toxicologic-hygienic characteristics of the preparation nerosin, an agent for protecting plants and soils subject to wind erosion].

A year's experiment on albino rats fed with bread prepared from spring wheat "Saratovskaya-29" grown with the utilization of the antideflationary agent nerosin (1.5 t/hectare) showed that this bread did not effect the functional condition of the liver (the antitozic and protein-forming functions), as well as the redox activity of the blood constituents catalase and peroxidase, and the morphological structure of the peripheral blood of the animals. An elevation of glucuronic acid metabolism (33.16 +/- 3.45 microgram in the test group, 16.7 +/- 2.17 microgram in the controls, P less than 0.05) and a significant increase in the level of free and bound sulfates in urine, as well as a change in the sulfate index suggested intensified physiological functional defence reactions in the test animals. The use of nerosin did not affect the organoleptic characteristics of the bread and its baking properties.

Animals↗
PubMed1994

[Are amylases in bakery products and flour potential food allergens?].

The enzyme alpha-amylase from the mould Aspergillus oryzae (Asp o II) routinely used for the production of bread, cakes and pastries has in recent years been identified as an inhalative allergen for occupational diseases (bakers' asthma). It is doubtful whether this amylase in the final product, i.e. after the baking procedure, can still be regarded as an allergen. To clarify this question, detailed case histories on 138 subjects were recorded (98 allergics, 20 patients suffering form chronic intestinal diseases, 20 healthy controls). The clinical examinations included prick skin test and IgE antibody determination using one of the customary enzyme preparations. EAST showed a few of these 138 bread consumers to be weakly sensitized to the enzyme. One of the subjects displayed a significant reaction to alpha-amylase heated to 200 degrees C. As expected, eleven bakers sensitized to alpha-amylase by inhaling it in the workplace (positive prick test, positive case history) predominantly exhibited specific IgE antibodies to the native enzyme. Apart from one weakly positive finding, heated alpha-amylase yielded negative results in this collective. Baking conditions vary widely, especially with regard to single components, temperature and duration. Thus, further investigations as to residual allergenicity or the feasible occurrence of new antigenic determinants during the production of bread, cake and pastries are required. 27% of bakers examined and 9% of atopics showed antibodies to a flour inherent enzyme, a beta-amylase. On the whole, the selected conditions hinted at a weakly sensitizing potential inherent in baking flour and in added amylase.

Allergens↗
PubMedDate not supplied

[The effect of the ingestion of nougat on blood glucose and insulin in healthy subjects].

The importance of the treatment of diabetes mellitus in the diet, is well known. Given that the glycemic response of the foods can not be predicted simply based on their chemical composition, prior to advising diabetics, one must have comparative data on the physiologic effects of the different foods. In this work we have studied the effect of nougat on glycemia and insulinemia, because this is a common food in our culture, and its knowledge may be of great use to diabetic patients. For the study we chose 7 healthy volunteers who were asked to ingest, on different days, a portion of whole wheat bread and one of Jijona nougat with an equivalent number of carbohydrates, and blood samples were taken before breakfast and at different times after initiating the ingestion, and in these samples we determined the plasma concentrations of glucose and insulin. We calculated the peak distances of glycemia and insulinemia, that is to say, the differences between the minimum and maximum values, and the areas under the curves. The difference between the glycemia peak distance between the trial done with nougat and that done with whole wheat bread, was statistically significant with a p < 0.02. The area under both curves did not show statistically significant differences. The same was true for the insulinemia figures. In conclusion, nougat, which traditionally is banned from the diet of diabetics, in this study does not show to produce a greater functional overload of the pancreatic islets than whole wheat bread does, and, although it has a high caloric value, it can probably be added to the diet of diabetic in small quantities, without producing great metabolic alterations.

Adult↗
PubMed1996

Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects.

OBJECTIVE: To study the influence of parboiling, amylose content and gelatinisation temperature of rice on the postprandial blood glucose and insulin responses in non-insulin-dependent diabetic (NIDDM) subjects. DESIGN AND SUBJECTS: Twelve NIDDM subjects ingested high (27%) and low amylose content five test meals of 50 g available carbohydrates as white bread, cooked polished rice with high (27%) and low amylose content (12%) with different gelatinisation temperature and as nonparboiled and parboiled. The meals were taken in random order after a 12h fast with approximately 7 days interval. RESULTS: The glycaemic indices (GI) of all rice varieties were lower than that of white bread (P <0.001). Furthermore, GI of parboiled rice with a high amylose content was lower than that of parboiled rice with a low amylose content (50 +/- 7 vs 73 +/- 7, P <0.01). No differences were 47 +/- 4, n.s.), nor between non-parboiled and parboiled rice (50 +/- 7 vs 53 +/- 7, n.s.). Insulin responses to the five test meals were not significantly different in the NIDDM subjects. CONCLUSIONS: In NIDDM subjects the investigated rices were all low glycaemic as compared to white bread,independent of parboiling and physico-chemical characteristics. The mildparboiling process used did not influence GI. The study showed that the amylose content, but not the gelatinisation temperature, may be an useful criterion in selection of low GI rices also after parboiling.

Aged↗
PubMed2003

Dietary composition and weight change among low-income preschool children.

OBJECTIVE: To examine the relation between dietary composition and weight change among children. We tested several hypotheses considering intake of nutrients (total fat and fiber) and predefined food groups (breads and grains, "fat foods," fruits, and vegetables) used in the North Dakota Special Supplemental Nutrition Program for Women, Infants, and Children (WIC Program). DESIGN: Prospective study. Subjects We collected dietary, anthropometric, and sociodemographic data from 1379 children aged 2 to 5 years participating in the North Dakota WIC Program on 2 visits ranging from 6 to 12 months apart. Main Outcome Measure Annual change in weight. RESULTS: In multiple regression analyses, no significant relations were found between total intake of fat, fiber, fruits, or vegetables and weight change. There was a 0.16-kg lower weight change per year (95% confidence interval [CI], -0.20 to -0.12 kg; P<.01) with each additional daily serving of breads and grains, and a 0.05-kg greater weight change per year (95% CI, 0.1-0.09 kg; P<.05) for each additional serving of fat foods in a model adjusting for sex, age, baseline weight, change in height, and sociodemographic variables. CONCLUSIONS: Intake of North Dakota WIC Program-defined fat foods, but not dietary fat per se, significantly predicted weight gain, whereas intake of North Dakota WIC Program-defined breads and grains, but not fiber per se, significantly predicted weight loss in preschool children.

Body Weight↗
PubMed2002

An application of linear regression technique for predicting bulgur yield and quality of wheat cultivars.

Grains of 26 Turkish wheat cultivars and advanced breeding lines were used in this study. Simple correlations between a number of quality parameters to predict bulgur yield and bulgur cooking quality were determined. Highly significant correlations between bulgur yield and each of the thousand-kernel weight and the sum of the grain over 2.8 + 2.5 mm sieves were obtained for both durum and bread wheat samples (p < 0.01). The regression equations showed that the models involving two variables (the thousand-kernel weight and the thickness of the grain for durum wheat samples; the thousand-kernel weight and the length of the grain for bread wheat samples) resulted in the highest R2 values. For an assessment of the influence of all factors on bulgur cooking properties (total organic matter: TOM and colorimetric test values), simple and multiple regression analyses were used to find equations that predict best the relationship between various quality parameters and bulgur cooking properties. The models involving two variables; the vitreousness and the dry gluten contents for the durum wheat samples and SDS sedimentation test value and wheat protein content for the bread wheat samples resulted in the highest R2 for the TOM value.

Cooking↗
PubMed2007

Treatment of irritable bowel syndrome in outpatients with inflammatory bowel disease using a food and beverage intolerance, food and beverage avoidance diet.

Irritable bowel syndrome (IBS) in the outpatient with chronic inflammatory bowel disease (IBD) is a difficult but important challenge to recognize and treat. It is very helpful to have effective treatment approaches for IBS that are practical and use minimal medications. Because of the underlying chronic inflammation in IBD, IBS symptoms occur with increased frequency and severity, secondary to increased hypersensitivity to foods and beverages that stimulate the gastrointestinal tract. This paper discusses how to treat IBS in the IBD outpatient, with emphasis on using a food and beverage intolerance, avoidance diet. The adverse effects of many foods and beverages are amount dependent and can be delayed, additive, and cumulative. The specific types of foods and beverages that can induce IBS symptoms include milk and milk containing products; caffeine containing products; alcoholic beverages; fruits; fruit juices; spices; seasonings; diet beverages; diet foods; diet candies; diet gum; fast foods; condiments; fried foods; fatty foods; multigrain breads; sourdough breads; bagels; salads; salad dressings; vegetables; beans; red meats; gravies; spaghetti sauce; stews; nuts; popcorn; high fiber; and cookies, crackers, pretzels, cakes, and pies. The types of foods and beverages that are better tolerated include water; rice; plain pasta or noodles; baked or broiled potatoes; white breads; plain fish, chicken, turkey, or ham; eggs; dry cereals; soy or rice based products; peas; applesauce; cantaloupe; watermelon; fruit cocktail; margarine; jams; jellies; and peanut butter. Handouts that were developed based upon what worsens or helps IBS symptoms in patients are included to help patients learn which foods and beverages to avoid and which are better tolerated.

Food↗
PubMed2006

Prospective study of dietary acrylamide and risk of colorectal cancer among women.

There has been considerable discourse about whether exposure to acrylamide in foods could increase the risk of human cancer. Acrylamide is classified as a probable human carcinogen, and animal studies have demonstrated an increased incidence of tumors in rats exposed to very high levels. Still, epidemiologic data of the effect of dietary acrylamide remain scant. We have undertaken the first prospective study of acrylamide in food and risk of colon and rectal cancers using prospective data from the Swedish Mammography Cohort. The cohort comprised 61,467 women at baseline between 1987 and 1990. Through 2003, the cohort contributed 823,072 person-years, and 504 cases of colon and 237 of rectal cancer occurred. Mean intake of acrylamide through diet was 24.6 mug/day (Q25-70 = 18.7-29.9). Coffee (44%), fried potato products (16%), crisp bread (15%) and other breads (12%) were the greatest contributors. After adjusting for potential confounders, there was no association between estimated acrylamide intake and colorectal cancer. Comparing extreme quintiles, the adjusted relative risks (95% CI; p for trend) were for colorectal cancer 0.9 (0.7-1.3; p = 0.80), colon cancer 0.9 (0.6-1.4; p = 0.83) and rectal cancer 1.0 (0.6-1.8; p = 0.77). Furthermore, intake of specific food items with elevated acrylamide (e.g., coffee, crisp bread and fried potato products) was not associated with cancer risk. In this large prospective study, we found no evidence that dietary intake of acrylamide is associated with cancers of the colon or rectum. Epidemiologic studies play an important role in assessing the possible health effects of acrylamide intake through food.

Acrylamide↗
PubMed1991

Dietary risk factors in intestinal and diffuse types of stomach cancer: a multicenter case-control study in Poland.

A hospital-based, multicenter, case-control study has been performed in Poland covering 741 incident stomach-cancer cases (520 males and 221 females) and the same number of controls. All stomach-cancer diagnoses were evaluated for histologic type according to the Lauren criteria. Fifty-one percent were of the intestinal type, 35 percent of the diffuse type, and 8.5 percent of the mixed type. The frequency of consumption of individual food items and several food groups was analyzed and the association of various foods with stomach cancer risk was evaluated after controlling for sex, age, occupation, education, and residency. Increased consumption of sausages was related significantly to gastric cancer risk, whereas increased consumption of cheese products, nonwhite bread, vegetables, and fruit was associated with decreased risk. A particularly strong decrease in risk was associated with consumption of radishes and onions. When consumption of fruits and vegetables, sausages, nonwhite bread, and cheese were introduced simultaneously in a multivariate model, independent effects were found only for fruit and vegetables, sausages, and nonwhite bread. The use of table salt, the frequency of eating hot meals, and an irregular eating pattern were also associated with increased risk, while additional consumption of fruit between meals showed reduced risk. If a reduction in vegetable and fruit consumption took place after marriage, an increased risk for stomach cancer was found, whereas augmented consumption of these food items after marriage decreased the risk. Separate risk models were calculated for stomach cancer of the intestinal and diffuse types, but both histologic varieties showed the same pattern of associations with dietary risk factors.

Adenocarcinoma↗
PubMed1983

Blood glucose and plasma insulin responses to various carbohydrates in type 2 (non-insulin-dependent) diabetes.

The blood glucose and plasma insulin responses to some simple carbohydrates (glucose, fructose, lactose) and some complex ones (apples, potatoes, bread, rice, carrots and honey) were studied in 32 Type 2 (non-insulin-dependent) diabetic patients. Blood glucose and plasma insulin were measured at zero time and then at 15, 30, 60, 90 and 120 min after ingestion of 25 g glucose, fructose or lactose, or 30 g honey, 50 g white bread, 125 g white rice or potatoes, 150 g apples or 260 g carrots. Maximum blood glucose and plasma insulin responses were recorded 60 min after ingestion of each test meal. At this time the increases in blood glucose and in plasma insulin were significantly higher after the more refined carbohydrates (glucose, fructose and lactose) than after the more complex ones (apples, potatoes, rice, carrots and honey, -p less than 0.01). Counting the blood glucose increase after glucose as 100%, the corresponding increases in glycaemia for other carbohydrates were: fructose, 81.3%; lactose, 68.6%; apples, 46.9%; potatoes, 41.4%; bread, 36.3%; rice, 33.8%; honey, 32.4% and carrots, 16.1%.

Aged↗
PubMed1991

Two-dimensional electrophoresis of 1D-encoded B and D glutenin subunits in common wheats with similar omega gliadins.

Gli-D1-encoded omega gliadins of bread wheats show little variation; their electrophoretic patterns can be classified into two main groups which broadly resemble the patterns found in the cultivars Chinese Spring and in Cheyenne. B and D subunits of low molecular weight glutenin encoded by the chromosome 1D loci Glu-D3 and Gli-D1, respectively, also showed little variation. D subunits were found only in bread wheats with "Chinese Spring-type" omega gliadins and they all exhibited the same electrophoretic pattern. This material also showed very similar B subunits. "Cheyenne-type" bread wheats displayed the same electrophoretic distribution of chromosome 1D-encoded B subunits, although they were slightly different from that found in Cheyenne itself.

Electrophoresis, Gel, Two-Dimensional↗
PubMed1989

Normal pharyngoesophageal motility. A study of 50 healthy subjects.

Upper esophageal manometry is technically problematic. Published normal values are, therefore, few and wide ranging, reflecting catheter and recording-system variables, while the reproducibility of measurements and the influence of food consistency have been little studied. In this investigation, 50 healthy volunteers were studied with (1) a 2.8-mm-diameter six-sensor catheter-mounted transducer assembly and (2) a 3.2 X 7.2-mm sleeve device linked to a computerized recorder with a pressure-sample rate of 32/sec. The study protocol included water, bread, and semisolid swallows. Upper esophageal sphincter (UES) tonic pressures measured with the catheter-mounted assembly were lower and more reproducible than pressures measured with the sleeve system. Compared with water, bread swallows showed greater pharyngeal and sphincter after-contraction pressures, while semisolid swallows had less complete sphincter relaxation. Duration of pharyngoesophageal contractions was greater with bread or semisolid than water. The observations have established normal values for measurements of UES function and, in addition, have shown that (1) catheter variables significantly influence the measurement of upper sphincter tonic pressure, (2) pressures recorded with the catheter-mounted transducer are most reproducible, and (3) pharyngoesophageal motility patterns vary significantly according to the substance swallowed.

Adult↗
PubMed1993

Impact of some commonly used Egyptian diets on plasma lipids profiles of rats.

Seven types of diets commonly consumed in Egypt were studied in hyperlipemic rats. Each of the seven diets were fed to a group of hyperlipemic rats. The diets contain white beans and whole wheat bread (Diet 1); cabbage and peas (2); spinach and carrots (3); whole wheat bread and bean sprouts (4); whole wheat bread, white beans and peas (5); white beans and carrots (6) and the last diet contains peas and carrots (7). The experiment continued for 5 weeks, at the end of which different plasma lipids and biological parameters were compared to hyperlipemic rats fed the control diet for 5 weeks. Results showed that plasma total cholesterol of rats of all groups showed significant decrease, except in rats fed diet 6 in which no significant change was noticed. Plasma total lipids of rats fed diet 5 decreased significantly. Plasma phospholipids of rats fed diets 3 and 7 increased significantly. Rats fed diet 3 showed decreased levels of plasma high density lipoprotein-cholesterol. Body weight gain of rats fed diets 1, 2 and 3 decreased significantly. Total food intake was noticed to decrease on feeding diets 1 and 6. Significant decrease was produced in food efficiency ratio of rats fed diets 1, 5 and 6. Feeding any type of the previous seven diets produced significant increase of feces weight.

Animals↗
PubMed1999

Glycaemic index of different kinds of carbohydrates in type 2 diabetes.

An adequate diet provides good metabolic control in diabetics. Since 1981 when Jenkins showed that complex carbohydrates are digested more slowly and raise blood glucose less than simple sugars, many studies have been performed in this field. In this study, seven kinds of carbohydrate-rich food were compared with glucose in 52 Type 2 diabetic patients and 31 normal volunteers. The subject consumed either macaroni, white rice, potatoes, tarhana soup (tarhana includes wheat flour, yoghurt, tomato and green pepper), noodle soup, white or whole wheat bread, or glucose at one-week intervals after an overnight fast. The glycaemic index (GI) of each food was calculated from the area under its glycaemic response curve (AUC) expressed as a percentage of the mean response to glucose. The results showed that the foods ranked from the highest to the lowest GI as follows: white bread; whole wheat bread; macaroni; tarhana soup; white rice; potatoes; noodle soup.

Blood Glucose↗
PubMed2002

Studies of the transferability of microsatellites derived from Triticum tauschii to hexaploid wheat and to diploid related species using amplification, hybridization and sequence comparisons.

Hexaploid wheat ( Triticum aestivum L em Thell) is derived from a complex hybridization procedure involving three diploid species carrying the A, B and D genomes, respectively. We recently isolated microsatellites from a T. tauschii library enriched for various motifs and evaluated the transferability of these markers to several diploid species carrying the A, B or D genomes. All of the primer pairs amplifying more than one locus on bread wheat and half of those giving D-genome-specific loci gave an amplification product on A-and/or B-diploid species. All of the markers giving a single amplification product for T. tauschii and no amplification on the other diploid species were D-genome-specific at the hexaploid level. The non-specific microsatellite markers (which gave an amplification product on diploid species carrying the A, B or D genome) gave either a complex amplification pattern on bread wheat (with several bands) or generated a single band which mapped to the D genome. Southern blot hybridizations with probes corresponding to the microsatellite flanking regions gave a signal on all diploid and hexaploid species, whatever the specificity of the microsatellite. The patterns observed on bread wheat were generally in accordance with those observed for diploid species, with slight rearrangements. This suggests that the specificity of microsatellite markers is probably due to mutations in microsatellite flanking regions rather than sequence elimination during polyploidization events and that genome stringency is higher at the polyploid than at the diploid level.

Journal Article↗