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Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers.
Eur J Clin Nutr. 2008 Aug; 62(8):961-7.EJ

Abstract

OBJECTIVE

The aim of this study was to measure the apparent digestibility of fat and the transit time upon addition of whole sunflower seeds (SU) or flaxseeds (FL) to rye breads consumed as part of a whole diet.

METHOD

In a randomized crossover study, gross intake and faecal excretion of fat and energy were measured in 11 young healthy men aged 24.6+/-2.7 years. During each 7 days intervention periods, the subjects received a basal diet plus 300 g of one of four rye breads: (1) rye bread; (2) rye bread with SU; (3) rye bread with FL; (4) low extraction rate rye bread with SU and FL. Fat binding properties of rye breads (1) and (3) were determined by in vitro digestion.

RESULTS

Addition of whole SU or FL to breads increased daily gross intake of fat and energy (P<0.001). The amounts of apparently digested fat (g/day) and energy were lowered when subjects consumed the SU or FL rye bread (P<0.001). The effect on energy digestibility of FL was more pronounced than that of SU. The in vitro fat digestibility of rye breads and whole diets show fat-binding properties of FL when compared to the rye bread diet (P<0.05).

CONCLUSIONS

Enrichment of bread with whole FL does not appear to result in increased fat and energy intake when added to breads, but the results rather indicate an impairment of nutrient utilization.

Authors+Show Affiliations

Department of Human Nutrition/Centre for Advanced Food Studies, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17522599

Citation

Kristensen, M, et al. "Whole Flaxseeds but Not Sunflower Seeds in Rye Bread Reduce Apparent Digestibility of Fat in Healthy Volunteers." European Journal of Clinical Nutrition, vol. 62, no. 8, 2008, pp. 961-7.
Kristensen M, Damgaard TW, Sørensen AD, et al. Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers. Eur J Clin Nutr. 2008;62(8):961-7.
Kristensen, M., Damgaard, T. W., Sørensen, A. D., Raben, A., Lindeløv, T. S., Thomsen, A. D., Bjergegaard, C., Sørensen, H., Astrup, A., & Tetens, I. (2008). Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers. European Journal of Clinical Nutrition, 62(8), 961-7.
Kristensen M, et al. Whole Flaxseeds but Not Sunflower Seeds in Rye Bread Reduce Apparent Digestibility of Fat in Healthy Volunteers. Eur J Clin Nutr. 2008;62(8):961-7. PubMed PMID: 17522599.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers. AU - Kristensen,M, AU - Damgaard,T W, AU - Sørensen,A D, AU - Raben,A, AU - Lindeløv,T S, AU - Thomsen,A D, AU - Bjergegaard,C, AU - Sørensen,H, AU - Astrup,A, AU - Tetens,I, Y1 - 2007/05/23/ PY - 2007/5/25/pubmed PY - 2009/1/1/medline PY - 2007/5/25/entrez SP - 961 EP - 7 JF - European journal of clinical nutrition JO - Eur J Clin Nutr VL - 62 IS - 8 N2 - OBJECTIVE: The aim of this study was to measure the apparent digestibility of fat and the transit time upon addition of whole sunflower seeds (SU) or flaxseeds (FL) to rye breads consumed as part of a whole diet. METHOD: In a randomized crossover study, gross intake and faecal excretion of fat and energy were measured in 11 young healthy men aged 24.6+/-2.7 years. During each 7 days intervention periods, the subjects received a basal diet plus 300 g of one of four rye breads: (1) rye bread; (2) rye bread with SU; (3) rye bread with FL; (4) low extraction rate rye bread with SU and FL. Fat binding properties of rye breads (1) and (3) were determined by in vitro digestion. RESULTS: Addition of whole SU or FL to breads increased daily gross intake of fat and energy (P<0.001). The amounts of apparently digested fat (g/day) and energy were lowered when subjects consumed the SU or FL rye bread (P<0.001). The effect on energy digestibility of FL was more pronounced than that of SU. The in vitro fat digestibility of rye breads and whole diets show fat-binding properties of FL when compared to the rye bread diet (P<0.05). CONCLUSIONS: Enrichment of bread with whole FL does not appear to result in increased fat and energy intake when added to breads, but the results rather indicate an impairment of nutrient utilization. SN - 0954-3007 UR - https://www.unboundmedicine.com/medline/citation/17522599/Whole_flaxseeds_but_not_sunflower_seeds_in_rye_bread_reduce_apparent_digestibility_of_fat_in_healthy_volunteers_ L2 - https://doi.org/10.1038/sj.ejcn.1602813 DB - PRIME DP - Unbound Medicine ER -