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PubMedDate not supplied

Stable high-copy-number integration of Aspergillus oryzae alpha-AMYLASE cDNA in an industrial baker's yeast strain.

The Aspergillus oryzae alpha-amylase cDNA was placed under the control of the Saccharomyces cerevisiae actin promoter (pACT1) and introduced into the ribosomal DNA locus of an industrial baker's yeast strain. To obtain a strain eligible for commercial use, we constructed an integrative cassette lacking bacterial DNA sequences but containing the alpha-amylase cDNA and ribosomal DNA sequences to target the integration to this locus. High-copy-number integrants were obtained including a defective TRP1d promoter in the integrative cassette. We selected one transformant, Rib-AMY (CECT10872), in which the multi-integrated sequences were stable even after 200 generations of growth in nonselective medium. This transformant also expressed and secreted high levels of alpha-amylase. Bread made with this strain had a higher volume, lower density, and softer crumbs than bread made with a control strain. The Rib-AMY transformant also was useful in retarding bread firming. This new strain fulfills all the requirements for commercial utilization and should reduce or eliminate the requirement for addition of exogenous alpha-amylase to the flour, reducing allergenic work-related symptoms due to this enzyme.

Aspergillus oryzae↗
PubMed2003

Glyphosate applied preharvest induces shikimic acid accumulation in hard red spring wheat (Triticum aestivum).

Glyphosate is a nonselective herbicide used as a harvest aid in a variety of crops. Glyphosate is absorbed into the foliage and translocated to metabolically active regions in the plant where it interferes with the shikimic acid pathway. Experiments were conducted to determine the accumulation and distribution of shikimic acid in wheat treated with glyphosate at soft and hard dough stages of kernel development and to determine the fate of shikimic acid during milling and bread making. Elevated levels of shikimic acid were detected throughout the wheat plant. Shikimic acid concentrations peaked 3-7 days after treatment and then declined until harvest. Shikimic acid content was 3-fold greater in flour and 2-fold greater in the bread derived from treated wheat than nontreated wheat. Similarly, elevated levels of shikimic acid were found in the crumbs and crust of bread made with flour from glyphosate treated wheat. Glyphosate applied preharvest resulted in shikimic acid accumulation in hard red spring wheat and subsequent end-use products.

Glycine↗
PubMed2005

Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products.

The contents of free and total phenolic acids and alk(en)ylresorcinols were analyzed in commercial products of eight grains: oat (Avena sativa), wheat (Triticum spp.), rye (Secale cerale), barley (Hordeum vulgare), buckwheat (Fagopyrum esculentum), millet (Panicum miliaceum), rice (Oryza sativa), and corn (Zea mays). Avenanthramides were determined in three oat products. Free phenolic acids, alk(en)ylresorcinols, and avenanthramides were extracted with methanolic acetic acid, 100% methanol, and 80% methanol, respectively, and quantified by HPLC. The contents of total phenolic acids were quantified by HPLC analysis after alkaline and acid hydrolyses. The highest contents of total phenolic acids were in brans of wheat (4527 mg/kg) and rye (4190 mg/kg) and in whole-grain flours of these grains (1342 and 1366 mg/kg, respectively). In other products, the contents varied from 111 mg/kg (white wheat bread) to 765 mg/kg (whole-grain rye bread). Common phenolic acids found in the grain products were ferulic acid (most abundant), ferulic acid dehydrodimers, sinapic acid, and p-coumaric acid. The grain products were found to contain either none or only low amounts of free phenolic acids. The content of avenanthramides in oat flakes (26-27 mg/kg) was about double that found in oat bran (13 mg/kg). The highest contents of alk(en)ylresorcinols were observed in brans of rye (4108 mg/kg) and wheat (3225 mg/kg). In addition, whole-grain rye products (rye bread, rye flour, and whole-wheat flour) contained considerable levels of alk(en)ylresorcinols (524, 927, and 759 mg/kg, respectively).

Amides↗
PubMed1989

Changes in activation levels with negation.

Three experiments investigated the effects of negation during on-line language processing. It was hypothesized that negation of a noun (e.g., no bread) would affect the activation level of the mental representation of that noun. Experiment 1 manipulated the location of the negation in sentences that were followed by a probe recognition task. Subjects were slower to indicate that a probe had been in the sentence when the probe corresponded to a negated noun. Experiment 2 replicated these results with a probe naming task. Experiment 3 replicated the result that reading the phrase no bread inhibits responses to bread in the probe task but found no evidence of inhibition of the response to an associate probe, such as butter. The results of these three studies suggest that negation affects the discourse focus of a noun phrase, and hence the activation level of its representation.

Adult↗
PubMed2000

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects.

OBJECTIVE: To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. DESIGN: Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast. SETTING: Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. RESULTS: All three rice samples elicited lower postprandial plasma glucose response (NP: 335+/-43; TP: 274+/-53; PP: 231+/-37 mmol/1*180 min.; means+/-s.e.m.) than white bread (626+/-80; P<0.001), within rice samples PP tended to be lower than NP (P=0.07). The glycaemic indices were: NP: 55+/-5, TP: 46+/-8 and PP: 39+/-6, and lower for PP than NP (P<0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P<0.001). Differential scanning calorimetry showed the presence of amylose-lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples. CONCLUSIONS: All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP. SPONSORSHIP: The Royal Veterinary and Agricultural University, Aarhus University Hospital, Danish International Development Assistance (DANIDA), Ministry of Foreign Affairs and the 'Konsul Johannes Fogh-Nielsens og Fru Ella Fogh-Nielsens Legat' foundation.

Aged↗
PubMed2003

The effect of maternal smoking status, educational level and age on food and nutrient intakes in preschool children: results from the Avon Longitudinal Study of Parents and Children.

OBJECTIVE: Studies in adults have demonstrated that smoking status is associated with dietary quality, with smokers tending to have diets that conform less closely to guidelines on healthy eating than nonsmokers. However, there is very little information on the relation between children's dietary quality and parental smoking status. The objective of this study was to investigate the relation between maternal smoking status and nutrient intake in preschool children, allowing for the possible confounding effects of maternal educational level and age at delivery. SUBJECTS: In total, 993 children aged 18 months participating in the Avon Longitudinal Study of Parents and Children. METHODS: Diet was assessed by a 3-day food record. Maternal smoking status and educational level and age at delivery were assessed by questionnaire. RESULTS: In multivariate analysis, the children of smokers had significantly higher intakes of monounsaturated fatty acids and starch, and lower intakes of nonstarch polysaccharides (NSP). They were also less likely to have eaten poultry, buns, cakes and puddings, wholemeal bread and fruit, and more likely to have drunk sugar-sweetened soft drinks. Intakes of NSP and most vitamins and minerals increased significantly with increasing maternal education. Children of more highly educated mothers were less likely to have eaten chocolate, crisps and white bread, and more likely to have consumed wholemeal bread, fruit and fruit juice. CONCLUSIONS: The children of nonsmokers and more highly educated mothers consumed a diet that conformed more closely to current guidelines on healthy eating. These dietary differences may contribute to the excess of ill-health observed in the children of smokers and of less-educated mothers.

Age Factors↗
PubMed2007

Preventing excessive weight gain during pregnancy - a controlled trial in primary health care.

OBJECTIVE: To investigate whether individual counselling on diet and physical activity during pregnancy can have positive effects on diet and leisure time physical activity (LTPA) and prevent excessive gestational weight gain. DESIGN: A controlled trial. SETTING: Six maternity clinics in primary health care in Finland. The clinics were selected into three intervention and three control clinics. SUBJECTS: Of the 132 pregnant primiparas, recruited by 15 public health nurses (PHN), 105 completed the study. INTERVENTIONS: The intervention included individual counselling on diet and LTPA during five routine visits to a PHN until 37 weeks' gestation; the controls received the standard maternity care. RESULTS: The counselling did not affect the proportion of primiparas exceeding the weight gain recommendations or total LTPA when adjusted for confounders. The adjusted proportion of high-fibre bread of the total weekly amount of bread decreased more in the control group than in the intervention group (difference 11.8%-units, 95% confidence interval (CI) 0.6-23.1, P=0.04). The adjusted intake of vegetables, fruit and berries increased by 0.8 portions/day (95% CI 0.3-1.4, P=0.004) and dietary fibre by 3.6 g/day (95% CI 1.0-6.1, P=0.007) more in the intervention group than in the control group. There were no high birth weight babies (>or=4000 g) in the intervention group, but eight (15%) of them in the control group (P=0.006). CONCLUSIONS: The counselling helped pregnant women to maintain the proportion of high-fibre bread and to increase vegetable, fruit and fibre intakes, but was unable to prevent excessive gestational weight gain.

Adult↗
PubMed1982

Trace element intakes of women.

1. Energy, protein, zinc, copper, manganese, selenium and dietary fibre intakes of 100 pre-menopausal women (mean age 30.0 +/- 6.1 years) from a university community, and consuming self-selected diets, were calculated using 3 d dietary records and food composition values. Subjects also collected a 24 h food composite during the 3 d record period for analysis of Zn, Cu and Mn by atomic absorption spectrophotometry. Daily analysed intakes were compared with those calculated from the corresponding record day. 2. Mean daily calculated intakes of energy, protein, Zn, Cu, Mn, Se and dietary fibre were 7.54 +/- 1.61 MJ, 74 +/- 18 g protein, 10.1 +/- 3.3 mg Zn, 1.9 +/- 0.6 mg Cu, 3.1 +/- 1.5 mg Mn, 131 +/- 53 micrograms Se, 19.4 +/- 6.6 g dietary fibre. 3. Major food sources for each of the trace elements were (%): Zn meat + substitutes 43, dairy products 23.7; Cu breads and cereals 22, vegetables 21; Mn breads and cereals 47, fruits 12, Se meat + substitutes 38, breads and cereals 30. 4. Highly significant correlations (P = 0.001) were noted for analysed intakes of Zn, Cu and Mn and those calculated from the corresponding record day. Mean calculated intakes were higher (%): Zn 138, Cu 142, Mn 121, than corresponding mean analysed intakes (P = 0.01). However, the mean nutrient densities (mg/MJ) were comparable: Zn analysed 1.2, calculated 1.4; Cu analysed 0.2, calculated 0.2; Mn analysed 0.4, calculated 0.4. 5. All subjects met the Canadian Dietary Standard (CDS) recommended level for Cu but 48% received less than the CDS for Zn, 6% obtaining less than two-thirds of this recommended level. Daily Mn and Se intakes were similar to recent values for North American diets.

Adult↗
PubMed1986

The effect of age, sex and level of intake of dietary fibre from wheat on large-bowel function in thirty healthy subjects.

1. To evaluate the effect of age, sex and level of intake on the colonic response to wheat fibre, thirty healthy volunteers aged 17-62 years (nineteen men, eleven women) recruited from a local industry, were divided into four groups and given a controlled diet for two 3-week periods. The diet contained white bread during one period or one of four different amounts of bran-enriched wholemeal bread during the other (30, 60, 110, 170 g/d). 2. Wide variation was observed between subjects in stool weight on the basal diet and in response to wheat fibre. Stepwise regression analysis showed that the variation in stool weight was significantly related to sex (t 4.0, P less than 0.001) but not to age, height, weight or energy:fibre intakes on the basal diet. Stool weight in men (162 (SE 11) g/d) was approximately double that in women (83 (SE 11) g/d). Transit time and stool weight were closely related and the effect of sex on stool weight could be explained entirely by differences in transit. 3. The increase in stool weight with fibre was significantly related to dose (t 4.18, P less than 0.001) with approximately 1 g non-starch polysaccharides (the main component of dietary fibre) increasing stool weight by 5 g/d. Smaller increases in stool weight were seen in females, persons with initially low stool weights and small people. 4. Faecal carbohydrate excretion increased with the addition of bran mainly due to increased amounts of cellulose and pentose (arabinose + xylose), whilst digestibility of dietary non-starch polysaccharide fell from 77.6 (SE 2.3)% on the white bread diet to 65.6 (SE 2.4)% with the added bran (t 7.4, P less than 0.01, n26). 5. Faecal pH was more acid in men than in women and was related to methane production. Methane producers had higher faecal pH than non-producers (7.06 (SE 0.11) v. 6.65 (SE 0.1], lower stool weight (g/d; 93 (SE 12) v. 156 (SE 13] and slower transit times (h; 84.6 (SE 11.7) v. 48.6 (SE 6.6]. 6. These studies show that, when on similar diets, women have much lower stool weights and slower transit times than men. Furthermore, within the range of amounts of wheat fibre used in this and other published work, stool weight increases in linear proportion to the dose of fibre added to the diet. Methane excretion in breath is associated in this group of subjects with slow transit time and high faecal pH.

Adolescent↗
PubMed2001

Dietary patterns and mortality in Danish men and women: a prospective observational study.

The analysis of dietary patterns emerged recently as a possible approach to examining diet-disease relation. We analysed the risk of all-cause and cardiovascular mortality associated with dietary patterns in men and women, while taking a number of potential confounding variables into account. Data were from a prospective cohort study with follow-up of total and cause-specific mortality. A random sample of 3698 men and 3618 women aged 30-70 years and living in Copenhagen County, Denmark, were followed from 1982 to 1998 (median 15 years). Three dietary patterns were identified from a twenty-eight item food frequency questionnaire, collected at baseline: (1) a predefined healthy food index, which reflected daily intakes of fruits, vegetables and wholemeal bread, (2) a prudent and (3) a Western dietary pattern derived by principal component analysis. The prudent pattern was positively associated with frequent intake of wholemeal bread, fruits and vegetables, whereas the Western was characterized by frequent intakes of meat products, potatoes, white bread, butter and lard. Among participants with complete information on all variables, 398 men and 231 women died during follow-up. The healthy food index was associated with reduced all-cause mortality in both men and women, but the relations were attenuated after adjustment for smoking, physical activity, educational level, BMI, and alcohol intake. The prudent pattern was inversely associated with all-cause and cardiovascular mortality after controlling for confounding variables. The Western pattern was not significantly associated with mortality. This study partly supports the assumption that overall dietary patterns can predict mortality, and that the dietary pattern associated with the lowest risk is the one which is in accordance with the current recommendations for a prudent diet.

Adult↗
PubMed2002

Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.

The aim of the present study was to compare Fe absorption from industrially-manufactured and home-cooked cereal foods. Fe absorption was measured using the radiolabelled Fe extrinsic tag technique in thirty-nine adult human subjects from cereal porridges manufactured by extrusion cooking or roller-drying, and from the same cereal flours after home cooking to produce pancakes, chappattis or bread. One series of cereal porridges was amylase-treated in addition before roller-drying. Fe absorption was relatively low from all products, ranging from 1.8-5.5 % for rice, 2.5-3.5 % for maize, 4.9-13.6 % for low-extraction wheat, and <1 % for high-extraction wheat foods. The phytic acid content remained high after drying of the cereal porridges being about 1.20, 1.70, 3.20, 3.30 mg/g in low-extraction wheat, rice, high-extraction wheat and maize products respectively, and could explain the low Fe absorption. There were little or no differences in Fe absorption between the extruded and roller-dried cereals, although amylase pre-treatment increased Fe absorption from the roller-dried rice cereal 3-fold. This was not due to phytate degradation but possibly because of the more liquid nature of the cereal meal as fed. There were similarly few or no differences in Fe absorption between the industrially-processed cereals and home-cooked cereals made into pancakes or chappattis. Bread-making, however, degraded phytic acid to zero in the low-extraction wheat flour and Fe absorption increased to 13.6 %, the greatest from all cereal foods tested. It is concluded that Fe absorption from extruded, roller-dried or home-cooked cereal foods is similarly low and that only those cooking procedures such as bread-making, which extensively degrades phytic acid, or amylase pre-treatment, which substantially liquifies cereal porridges, improve Fe absorption.

Adult↗
PubMed2001

The Peterborough Schools Nutrition Project: a multiple intervention programme to improve school-based eating in secondary schools.

OBJECTIVE: To evaluate over two years the effectiveness of multiple interventions targeted at lunches in secondary schools with the aim of increasing the consumption of healthier foods by children during the school day. DESIGN: Controlled comparison study of two intervention schools targeted with multiple interventions to increase both the availability and the number of pupils consuming healthier foods, and one control school with no interventions but with the same observations over a two-year period. SETTING: Three secondary schools in Peterborough, England. SUBJECTS: Secondary school children in the three schools taking school lunches between 1996 and 1998. RESULTS: School Food Groups (SFGs) were set up in both intervention schools. All catering interventions were actioned via the SFGs. Of the food availability targets, only the target to increase the availability of high-fibre bread in both intervention schools was met. The availability of food items at the control school remained stable. The proportion of pupils consuming fruit and vegetables/salad was very low in all schools at baseline. There were positive changes for consumption of fruit and non-fried potato in one intervention school, and for high-fibre bread and non-cream cakes at the other in the short term, but only that for high-fibre bread was close to being sustained at the end of the two years. The dietary consumption target for vegetables/salad was achieved by the final monitoring period in one school. CONCLUSION: Overall there were no significant changes in school-based eating at the end of the study. Some positive changes were made, with some of the dietary targets being achieved at an early stage but not sustained. Ultimately this study has shown how difficult it is to achieve sustained dietary changes in the eating habits of secondary school children, even with considerable input.

Adolescent↗
PubMed2002

Food sources of carbohydrates in a European cohort of adults.

OBJECTIVE: To describe the average consumption of carbohydrate-providing food groups among study centres of the European Prospective Investigation into Cancer and Nutrition (EPIC). METHODS: Of the 27 redefined EPIC study centres, 19 contributed subjects of both genders and eight centres female participants only (men, women, after exclusion of subjects under 35 and over 74 years of age from the original 36 900 total). Dietary data were obtained using the 24-hour recall methodology using the EPIC-SOFT software. The major sources of dietary carbohydrate were identified, and 16 food groups were examined. RESULTS: The 10 food groups contributing most carbohydrate were bread; fruit; milk and milk products; sweet buns, cakes and pies; potato; sugar and jam; pasta and rice; vegetables and legumes; crispbread; and fruit and vegetable juices. Consumption of fruits as well as vegetables and legumes was higher in southern compared with northern centres, while soft drinks consumption was higher in the north. Italian centres had high pasta and rice consumption, but breakfast cereal, potato, and sweet buns, cakes and pies were higher in northern centres. In Sweden, lower bread consumption was balanced with a higher consumption of crispbread, and with sweet buns, cakes and pies. Overall, men consumed higher amounts of vegetables and legumes, bread, soft drinks, potatoes, pasta and rice, breakfast cereal and sugar and jam than women, but fruit consumption appeared more frequent in women. CONCLUSION: The study supports the established idea that carbohydrate-rich foods chosen in northern Europe are different from those in the Mediterranean region. When comparing and interpreting diet-disease relationships across populations, researchers need to consider all types of foods.

Adult↗
PubMed2005

Analysis of the temporal intake of cereal and dairy products in Irish adults: implications for developing food-based dietary guidelines.

OBJECTIVES: To analyse the temporal distribution of the intake of cereal and dairy products in the Republic of Ireland. DESIGN: The North/South Ireland Food Consumption Survey established a database of habitual food and drink consumption using a 7-day food diary. The database also recorded the time and day of food consumption. Mean intakes of cereal and dairy products were calculated for time of the day and day of the week. RESULTS: At the weekend, the percentage of consumers decreased for nearly all cereal and dairy products. White bread, total cereals, full-fat milk and total dairy intakes were significantly lower at the weekend (P<0.01) compared with weekdays. Intakes of cereal and dairy products over time of the day showed clear mealtime or snacking patterns when the number of consumers was controlled for. White bread, wholemeal bread, total cereals, full-fat milk, reduced-fat milk and total dairy intakes showed mealtime peaks for morning, afternoon and evening. When examined by tertile of intake, tertile of percentage energy from fat and tertile of fibre intake, intakes of cereal and dairy products over time of the day and day of the week were similar to trends described above, regardless of the tertile. CONCLUSIONS: Temporal analysis of the intakes of cereal and dairy products did not reveal any unusual trends in this population. However, the significant methodological issues raised in this paper will be of benefit to other aspects of research in this area.

Adolescent↗
PubMed1998

Usual consumption of plant foods containing phytoestrogens and sex hormone levels in postmenopausal women in Wisconsin.

Consumption of phytoestrogens may reduce hormone-dependent cancer risk through alterations in the actions or metabolism of steroid hormones. Studies in humans of phytoestrogen-hormone interactions have been limited and inconsistent. Relations between the consumption of phytoestrogen-containing foods and serum sex hormones and sex hormone-binding globulin were studied in a population-based sample of postmenopausal women who participated in the Nutritional Factors in Eye Disease Study of the Beaver Dam Eye Study. Information on phytoestrogen-containing foods (broccoli, carrots, cauliflower, chili, dark bread, peas, and dried beans) was collected by interviewer-administered food-frequency questionnaires. Estrone, sex hormone-binding globulin, dehydroepiandrosterone sulfate, and total and free testosterone were measured. Analyses included 246 postmenopausal women not taking hormone replacements. Partial correlations between hormones and intake of phytoestrogen-containing foods were computed, with adjustment for age, body mass index, years since menopause, and total energy intake. Number of standard servings per week of whole-grain products from the dark bread group was inversely associated with total testosterone (r = -0.20, p = 0.002). Although not statistically significant, other hormones displayed similar inverse associations with dark bread consistent with a common metabolic pathway. Although the magnitude of association was small, the data are consistent with the possibility that consumption of some phytoestrogen-containing foods may affect levels of testosterone in postmenopausal women.

Adult↗
PubMed1980

Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance.

We have studied the effects of dextrose, rice, potato, corn, and bread on postprandial plasma glucose, insulin and glucagon responses in 11 subjects with impaired glucose tolerance. All carbohydrate loads were calculated to contain 50 g of glucose. The data demonstrate that 1) dextrose and potato elicited similar plasma glucose responses whereas rice, and bread elicited lower responses with corn intermediate; 2) dextrose and potato elicited similar plasma insulin responses whereas rice gave lower responses, with bread and corn intermediate; 3) all of the carbohydrate loads suppressed plasma glucagon with dextrose causing the greatest suppression. In conclusion, there is a range of plasma glucose, insulin, and glucagon responses to different complex carbohydrates in subjects with impaired glucose tolerance and the differences in plasma glucose responses may be of therapeutic value in controlling hyperglycemia.

Adult↗
PubMed1985

The substitution of sucrose polyester for dietary fat in obese, hypercholesterolemic outpatients.

Our aim was to determine the effects of the substitution of sucrose polyester (SPE) for dietary fat in a 16-week outpatient study in 36 obese subjects with primary hypercholesterolemia. The subjects were randomized into three groups who followed a 16-week treatment period where all subjects received hypocaloric diets which provided approximately 7 kcal/lb body weight, a polyunsaturated/saturated (P/S) fat ratio of 0.9, and 180 mg cholesterol/day. The percentages of calories as fat in the 3 groups were as follows: a low fat diet group (n = 12) received 27% of dietary calories as fat, a low fat plus SPE group (n = 13) received 25% of calories as fat plus 27 g SPE/day as a bread spread and salad dressing, and a third group (placebo, n = 11) received 37% of calories as fat with a 27 g/day conventional fat placebo (bread spread and salad dressing). Mean weight loss from baseline in the 16 week treatment period was 2.6, 3.9, and 3.4% respectively in the placebo, diet, and SPE groups, p less than .05 for each group, without significant differences between the groups. There was a mean reduction of low density lipoprotein cholesterol (LDL-C) of 16% in the SPE group (p less than .05), more than twice the reductions in the placebo and diet groups, 5% and 6%, respectively. There was a mean 20% reduction in the SPE group in triglyceride and very low density lipoprotein cholesterol (p less than .05), compared to 7 and 10% reductions in the placebo and diet groups respectively. The degree of weight loss was correlated with the degree of reduction in LDL-C in the low fat diet group, and in the low fat diet group plus SPE (r = 0.59 for both groups). Without confounding by different levels of dietary cholesterol or P/S, SPE induced significant reductions in LDL-C in hypercholesterolemic obese subjects beyond the effects of weight loss alone. The effects of SPE were significantly greater than those achieved by the use of a diet which severely limited conventional dietary fat intake (to 40 g/day). SPE in the form of a bread spread and a salad dressing is a practical formulation for outpatient hypocholesterolemic low fat diets and provides the lubricity and organoleptic benefits of authentic foods without the dense caloric content of digestible fats.

Adult↗
PubMed1995

Food processing and maize variety affects amounts of starch escaping digestion in the small intestine.

Two meals which differed greatly in resistant starch (RS) concentration, but otherwise had similar macronutrient composition (including nonstarch polysaccharides), were fed for breakfast to five subjects with ileostomies. The high-RS meal included bread made from high-amylose maize, uncooked green banana flour, and coarsely ground uncooked wheat. The low-RS meal contained bread made from low-amylose maize, cooked green banana flour, and cooked wheat. The effluent produced over 14 h was analyzed for the total amount of starch escaping digestion. In the low-RS meal 51.8 +/- 6.2 g (mean +/- SD) starch was consumed and 2.4 +/- 0.6 g recovered in the effluent, while for the high-RS meal a total of 52.7 +/- 8.8 g starch was fed and 19.9 +/- 5.2 g recovered in the effluent. The ileostomy results provided additional validation of an in vitro resistant starch assay. Scanning electron micrographs of effluent from one subject who consumed the high-amylose bread revealed that many intact starch granules escaped digestion in the small intestine.

Adult↗