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Lack of effect on blood lipid and calcium concentrations of young men on changing from white to wholemeal bread

Published online by Cambridge University Press:  25 March 2008

K. W. Heaton ,
A. P. Manning  and
M. Hartog
K. W. Heaton
Affiliation:
University Department of Medicine, Bristol Royal Infirmary, Bristol BS2 8HW
A. P. Manning
Affiliation:
University Department of Medicine, Bristol Royal Infirmary, Bristol BS2 8HW
M. Hartog
Affiliation:
University Department of Medicine, Bristol Royal Infirmary, Bristol BS2 8HW
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Abstract

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1. When nineteen ‘free-living’ male students, who normally ate 231 (SEM 14) g white bread/d changed to wholemeal bread for a 19-week period, there was no significant change in body-weight, plasma cholesterol or plasma triglyceride levels. These values, as well as plasma concentrations of calcium, phosphate, urate and haemoglobin, remained essentially the same as those for a control group.

2. Increasing the wheat-fibre intake by eating wholemeal bread is not an effective method for reducing blood lipid levels, at least in healthy young men with a moderate bread intake.

Information

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 35 , Issue 1 , January 1976 , pp. 55 - 60
Copyright
Copyright © The Nutrition Society 1976

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