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Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men.
J Nutr. 2000 Sep; 130(9):2215-21.JN

Abstract

Cereal fiber may reduce the risk of colorectal cancer by diluting colonic contents due to increased fecal output, by accelerating intestinal transit, by increasing fecal frequency and by altering bacterial metabolism. The effects of whole-meal rye bread on some putative colon cancer risk markers were investigated in 17 healthy Finnish subjects using a randomized crossover trial with two 4-wk bread consumption periods and a 4-wk washout period between the bread periods. White wheat bread was used as a control. Test breads covered a minimum of 20% of the daily energy intake (range, 4330-14, 033 kJ/d). Intestinal transit time, stool weight, fecal bacterial enzyme activities and short-chain fatty acid, ammonia, diacylglycerol (DAG) and bile acid concentrations in feces (expressed per gram wet feces) were measured. Whole-meal rye bread significantly increased fecal output and fecal frequency and shortened mean intestinal transit time compared with wheat bread in both women and men. Activities of beta-glucuronidase and beta-glucosidase (expressed per gram wet feces) were significantly lower in men and urease activity significantly higher in women during the rye bread period (RBP). Fecal butyrate concentration was higher during the RBP in men. Fecal ammonia and DAG concentrations did not differ between bread periods. Fecal total and secondary bile acid concentrations were significantly lower during RBP in both women and men. This study shows that whole-meal rye bread significantly improves bowel function in healthy adults and may decrease the concentration of some compounds that are putative colon cancer risk markers.

Authors+Show Affiliations

University of Kuopio, Department of Clinical Nutrition, FIN-70211 Kuopio, Finland.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Clinical Trial
Journal Article
Randomized Controlled Trial
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

10958815

Citation

Gråsten, S M., et al. "Rye Bread Improves Bowel Function and Decreases the Concentrations of some Compounds That Are Putative Colon Cancer Risk Markers in Middle-aged Women and Men." The Journal of Nutrition, vol. 130, no. 9, 2000, pp. 2215-21.
Gråsten SM, Juntunen KS, Poutanen KS, et al. Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men. J Nutr. 2000;130(9):2215-21.
Gråsten, S. M., Juntunen, K. S., Poutanen, K. S., Gylling, H. K., Miettinen, T. A., & Mykkänen, H. M. (2000). Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men. The Journal of Nutrition, 130(9), 2215-21.
Gråsten SM, et al. Rye Bread Improves Bowel Function and Decreases the Concentrations of some Compounds That Are Putative Colon Cancer Risk Markers in Middle-aged Women and Men. J Nutr. 2000;130(9):2215-21. PubMed PMID: 10958815.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Rye bread improves bowel function and decreases the concentrations of some compounds that are putative colon cancer risk markers in middle-aged women and men. AU - Gråsten,S M, AU - Juntunen,K S, AU - Poutanen,K S, AU - Gylling,H K, AU - Miettinen,T A, AU - Mykkänen,H M, PY - 2000/8/26/pubmed PY - 2000/10/7/medline PY - 2000/8/26/entrez SP - 2215 EP - 21 JF - The Journal of nutrition JO - J Nutr VL - 130 IS - 9 N2 - Cereal fiber may reduce the risk of colorectal cancer by diluting colonic contents due to increased fecal output, by accelerating intestinal transit, by increasing fecal frequency and by altering bacterial metabolism. The effects of whole-meal rye bread on some putative colon cancer risk markers were investigated in 17 healthy Finnish subjects using a randomized crossover trial with two 4-wk bread consumption periods and a 4-wk washout period between the bread periods. White wheat bread was used as a control. Test breads covered a minimum of 20% of the daily energy intake (range, 4330-14, 033 kJ/d). Intestinal transit time, stool weight, fecal bacterial enzyme activities and short-chain fatty acid, ammonia, diacylglycerol (DAG) and bile acid concentrations in feces (expressed per gram wet feces) were measured. Whole-meal rye bread significantly increased fecal output and fecal frequency and shortened mean intestinal transit time compared with wheat bread in both women and men. Activities of beta-glucuronidase and beta-glucosidase (expressed per gram wet feces) were significantly lower in men and urease activity significantly higher in women during the rye bread period (RBP). Fecal butyrate concentration was higher during the RBP in men. Fecal ammonia and DAG concentrations did not differ between bread periods. Fecal total and secondary bile acid concentrations were significantly lower during RBP in both women and men. This study shows that whole-meal rye bread significantly improves bowel function in healthy adults and may decrease the concentration of some compounds that are putative colon cancer risk markers. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/10958815/Rye_bread_improves_bowel_function_and_decreases_the_concentrations_of_some_compounds_that_are_putative_colon_cancer_risk_markers_in_middle_aged_women_and_men_ DB - PRIME DP - Unbound Medicine ER -