| 1. |
- Hagander, Barbro, et al.
(författare)
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Dietary fiber decreases fasting blood glucose levels and plasma LDL concentration in noninsulin-dependent diabetes mellitus patients
- 1988
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Ingår i: American Journal of Clinical Nutrition. - 1938-3207. ; 47:5, s. 852-858
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Tidskriftsartikel (refereegranskat)abstract
- Realistic high-fiber and regular low-fiber diets were given for 8 wk each to noninsulin-dependent diabetes mellitus (NIDDM) patients whose diabetes was being controlled satisfactorily by diet alone. The purpose of the study was to evaluate the metabolic effects of dietary fiber without changing energy intake or proportions of protein, fat, and carbohydrates. The high-fiber diet induced lower fasting blood glucose levels (p less than 0.01) and decreased the ratio of low-density lipoproteins to high-density lipoproteins (p less than 0.025); no difference was found in HbA1c between the two diet periods. Continuous glucose monitoring also showed a difference in fasting glucose levels that remained after identical low-fiber test meals. The incremental glucose responses did not differ. The fasting and incremental postprandial levels of insulin, C-peptide, glucagon, and somatostatin did not change, whereas the mean triglyceride concentrations were lower after the high-fiber diet. The results suggest a beneficial effect of dietary fiber in the metabolic control of NIDDM.
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| 2. |
- Nyman, M. G.L., et al.
(författare)
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Fermentation of oat fiber in the rat intestinal tract : A study of different cellular areas
- 1988
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Ingår i: American Journal of Clinical Nutrition. - : Elsevier BV. - 0002-9165. ; 48:2, s. 274-278
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Tidskriftsartikel (refereegranskat)abstract
- Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more fermentable (62% and 55% of the intake, respectively). Fiber from commercial bran (37% soluble) was most extensively fermented; only 19% of the fiber could be detected in feces. The fecal dry weight with the husk in the diet was significantly (p < 0.001) higher than that for the other preparations. Most of the fecal dry weight increment for husk (~95%) could be accounted for as fiber whereas only 45-65% of the increment was undegraded fiber for the other preparations. An additional 20-30% could be explained by protein and ~15% by fat with these preparations.
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