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Open AccessJournal ArticleDOI

Physiological effects of fibre-rich types of bread. 1. The effect of dietary fibre from bread on the mineral balance of young men.

W. van Dokkum, +2 more
- 01 May 1982 - 
- Vol. 47, Iss: 3, pp 451-460
TLDR
It is concluded that increasing the amount of bran in bread does not appear to affect mineral balance considerably but there seems to be an influence on mineral availability.
Abstract
1. Twelve young adult male volunteers were given a low-fibre white bread diet (9 g neutral-detergent fibre (NDF)/d) and a medium-fibre coarse-bran bread diet (22 g NDF/d), each lasting 20 d. In ad third period of 20 d the volunteers were subdivided in groups of four, consuming a high-fibre coarse-bran bread diet (35 g NDF/d), a medium-fibre fine-bran bread diet (22 g NDF/d, bran particle size less than 0.35 mm) or a wholemeal bread diet (22 g NDF/d). Retention of calcium, magnesium, iron, zinc and copper were determined during each 20 d period. 2. An increase of the amount of dietary fibre (through bran) from 9 g to 22 g NDF/d resulted in a significantly increased mineral intake, but also faecal excretion increased significantly; mineral retention remained almost constant. 3. Both intake and faecal excretion of all minerals studied, except faecal Ca, increased further (P less than 0.05) on the diet providing 35 g NDF/d; only Fe balance decreased significantly. No significant differences with respect to intake, excretion (except urinary Ca) and balance of the minerals could be detected between the coarse-bran bread and fine-bran bread diets providing 22 g NDF/d. Faecal Fe, Cu balance and Mg balance increased significantly during the wholemeal bread period compared to the coarse-bran bread diet providing 22 g NDF. 4. Serum cholesterol increased significantly, i.e. by 0.3 mmol/l, during the coarse-bran bread diet providing 22 g NDF, compared to the white-bread diet. 5. It is concluded that increasing the amount of bran in bread does not appear to affect mineral balance considerably but there seems to be an influence on mineral availability. The increased intake was accompanied by increased faecal excretion.

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Journal ArticleDOI

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

TL;DR: Benefits of nutrigenomics to study complex physiological effects of the ‘whole-grain package’, and the most promising ways for improving the nutritional quality of cereal products are discussed.
Journal ArticleDOI

Effect of soluble or partly soluble dietary fibres supplementation on absorption and balance of calcium, magnesium, iron and zinc in healthy young men

TL;DR: Addition of the two experimental fibres (inulin or sugar beet fibre) to normal mixed diets can improve Ca balance without adverse effects on other mineral retention.
BookDOI

Zinc in Human Biology

TL;DR: The Biological Significance of Zinc for Man: Problems and Prospects and putative Therapeutic Roles for Zinc are described.

The Effect of Dietary Fiber on Fecal Weight and Composition

TL;DR: Each generation of medical scientists seems to have to rediscover this fact for itself, and medical and nutritional literature in the 1970s contained many papers in which little else but the laxative properties of bran were reported.
Journal ArticleDOI

Intestinal degradation in pigs of rye dietary fibre with different structural characteristics

TL;DR: In order to investigate the effects of dietary fibre characteristics on carbohydrate degradation and the metabolism in the large intestine, pigs were fed on four rye-bread diets with differences in characteristics and amount of DF.
References
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Statistical methods

Journal ArticleDOI

Dietary fiber and disease.

TL;DR: Mechanisms are postulated whereby changes in gastrointestinal behavior could in part explain the occurrence of such common disorders as ischemic heart disease, appendicitis, diverticular disease, gallbladder disease, varicose veins, deep vein thrombosis, hiatus hernia, and tumors of the large bowel.
Journal ArticleDOI

Definition of dietary fiber and hypotheses that it is a protective factor in certain diseases.

TL;DR: It is postulated that fiber is a protective factor against certain colonic disorders,such as diverticular disease, and certain metabolic diseases, such as ischemic heart disease, diabetes mellitus, and obesity, which had changing trends of mortality rates in England during the food control years.
Journal ArticleDOI

Decreased Absorption of Calcium, Magnesium, Zinc and Phosphorus by Humans due to Increased Fiber and Phosphorus Consumption as Wheat Bread

TL;DR: During a 20 day period of high fiber consumption in the form of bread made partly from wheaten wholemeal, two men developed negative balances of calcium, magnesium, zinc and phosphorus due to increased fecal excretion of each element.
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