a hospital effect or longer-term adaptation to a high-carbohydrate, high-fiber diet .... Silverton. OR: N-Squared,. 1988. 29. Anderson. JW, Bridges. SR. Dietary.
Bakery products lower serum cholesterol in hypercholesterolemic men13 James Debra
W Anderson, Susan W Dillon, and Peter
ABSTRACF
Several
documented
rich
ate
metabolic
bakery
products,
ward
dietary
6 g soluble
fiber/d
serum
total
control
diet
cholesterol
and
the ratio ofapolipoprotein 9.5% (P < 0.05) during reports
that
a small
fiber/d;
B-bOO
during
in soluble-fiber
modestly decreases atherogenic tions, regardless of fiber source.
diabetes,
No
fiber
cations. The
Human
diets
Kentucky
diet.
a
diet
Average
during
the
the bakery
diet.
serum
A-I decreased confirm previous intake
of 6
cholesterol
Am
J Clin
Study
WORDS
serum
Bakery
cholesterol,
products,
serum
wheat,
199 l;54:
water-soluble-fiber
sources
in humans,
fiber,
dietary
oat
( 1 1,
beans (4, 5, 7- 10), psyllium 14), guar gum (15-17), and
serum
dried (13, rich in
dietary an appreciable
fiber, refined percentage
wheat-based bakery products contain ofsoluble fiber(l9, 20). Animal studies
suggest
soluble
from
total
that
blood the
and liver effects
refined,
on
fiber
lipid serum
lipids
wheat-based
men
on a metabolic
total
soluble
Subjects
fiber
and
these
sources
concentrations products
ward. content
Bakery
significantly
(2 1). This study high in soluble
of a diet
bakery
during
lowers examined fiber from
the
provided
test-diet
>
50%
serum
836
University
of
Committee
in Lexington,
KY,
informed-consent
of
approved
forms.
in soluble
fiber.
Subjects
then
refined, ward.
wheat-based
for a 7-d baseline high in total fiber
received
a high-solublebakery
products
Diets the control
and 30%
bakery
diets
control
diet
were
such as breads, buns, vegetables contributed contained out
the
typical
oats
provided 55% of calories 450 mg cholesterol,
1 5% as protein,
as fat,
selected
The control respectively. to provide
or legumes. to maintain
menus
for control
primarily
insoluble
fiber in the bakery wheat-based bakery
waffles, biscuits, the remaining
study
and bakery diets Bakery products
Energy
and crackers. soluble fiber.
intake
constant
and bakery
Fruits Neither
was adjusted
body
weight.
diet was products and diet
through-
Table
1 lists
diets.
Measurements Body
weight
obtained
was three
measured times
each daily.
morning Serum
and total
blood
pressure
cholesterol
(22),
period. I
methods
From
the Metabolic
Research
Group,
University
of Kentucky,
and
the Medical Service, Veterans Affairs Medical Center, Lexington, KY. 2 Supported in part by a grant from the American Institute of Baking
Thirteen had
Center
cx-
of
Subjects were
low
was
in hypercholesterolemic products
Medical
fiber. The additional 6 g soluble derived primarily from refined,
cholesterol
( 1-8),
products
12), soy polysaccharide (15, 18). Though not
pectin
Affairs
as
were
medi-
ofthe
Development
and 25 g total dietary fiber daily. provided 3 and 9 g soluble fiber/d,
hyperlipidemia
lower
including
and
fiber diet enriched with for 21 d in the metabolic
in the
Several
Subcommittee
signed
such
therapy
cholesterol-lowering
Research
as carbohydrate,
Introduction
concentrations
receiving
the
All subjects
mmol/L.
concentraNutr
soluble
triglycerides,
or glucocorticoid were
12.93
