Dietary fibre fractions in cereal and cereal‐containing products in Britain

Wenlock, R. W.; Sivell, Lorna M.; Agater, Irena B.

doi:10.1002/jsfa.2740360210

Cited by 20 publications

(10 citation statements)

References 8 publications

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“…The INFOODS Tagname is FIBTG. * NSPs are measured by Englyst-type methods (Englyst et al, 1982;Englyst and Cummings, 1988) (Southgate, 1969;Southgate et al, 1978;Wenlock et al, 1985) are currently rarely used, but can be found through the 5th edition of the British food composition tables (Holland et al, 1991b), and in the Greek Food Composition Table (1992). It is a colorimetric method measuring NSP, lignins and some starch.…”

Section: Dietary Fibrementioning

confidence: 99%

Impact of different macronutrient definitions and energy conversion factors on energy supply estimations

Charrondière

Chevassus-Agnès

Marroni

et al. 2004

Journal of Food Composition and Analysis

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Section: Dietary Fibrementioning

confidence: 99%

Impact of different macronutrient definitions and energy conversion factors on energy supply estimations

Charrondière

Chevassus-Agnès

Marroni

et al. 2004

Journal of Food Composition and Analysis

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“…It is a colorimetric method measuring NSP, lignins and some starch as described by Southgate (1969), Southgate et al (1978b) and Wenlock et al (1985).…”

Section: Dietary ®Brementioning

confidence: 99%

Comparison of nutrients in the food composition tables available in the nine European countries participating in EPIC

et al. 1999

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and Sweden. They were compared from the point view of availability, de®nition, analytical methods, and mode of expression of the nutrients of interest for EPIC, and it was seen that most of the nutrients in the tables are analysed and expressed in a compatible way. For some nutrients, however, common methods and de®nitions (folate, dietary ®bre), or modes of expression (energy, protein, carbohydrates, carotenes, vitamin A and E) have not yet been agreed upon, so values are not comparable. For vitamin C a wide range of values are found due to the high natural variation in foods. For compiled tables, an additional problem is the use of several sources which may mean that the nutritional values are not comparable within the same table; and these values cannot be converted if the source is not stated. In addition, some tables were compiled using food composition values produced over 20 years ago with outdated analytical methods. In view of the inconsistent values for some nutrients and due to the large amount of foods reported within EPIC, it was concluded that standardised food composition tables have to be developed for the nine European countries involved in EPIC in order to provide comparable nutrient intake data.

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“…7 % by proportionately increasing treatment M. On days 2-28 some freedom was given in the composition of the two other daily meals taken at mid-day and in the evening. Highfat foods were avoided, fish was excluded, and all meals were taken at home, but recorded in a diary and assessed using data provided by Paul & Southgate (1978) and Holland et al (1988Holland et al ( , 1989, with dietary fibre estimated from their tables by the method of Southgate (Wenlock et al 1985). These two meals provided an estimated mean of 8 .…”

Section: Methodsmentioning

confidence: 99%

Effect of breakfast fat content on glucose tolerance and risk factors of atherosclerosis and thrombosis

et al. 1998

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Twenty-four middle-aged healthy men were given a low-fat high-carbohydrate (5 . 5 g fat; L), or a moderately-fatty, (25 . 7 g fat; M) breakfast of similar energy contents for 28 d. Other meals were under less control. An oral glucose tolerance test (OGTT) was given at 09.00 hours on day 1 before treatment allocation and at 13.30 hours on day 29. There were no significant treatment differences in fasting serum values, either on day 1 or at the termination of treatments on day 29. The following was observed on day 29: (1) the M breakfast led to higher OGTT C-peptide responses and higher areas under the curves (AUC) of OGTT serum glucose and insulin responses compared with the OGTT responses to the L breakfast (P < 0 . 05); (2) treatment M failed to prevent OGTT glycosuria, eliminated with treatment L; (3) serum non-esterified fatty acid (NEFA) AUC was 59 % lower with treatment L than with treatment M, between 09.00 and 13.20 hours (P < 0 . 0001), and lower with treatment L than with treatment M during the OGTT (P = 0 . 005); (4) serum triacylglycerol (TAG) concentrations were similar for both treatments, especially during the morning, but their origins were different during the afternoon OGTT when the Svedberg flotation unit 20-400 lipid fraction was higher with treatment L than with treatment M (P = 0 . 016); plasma apolipoprotein B-48 level with treatment M was not significantly greater than that with treatment L (P = 0 . 086); (5) plasma tissue plasminogen-activator activity increased after breakfast with treatment L (P = 0 . 0008), but not with treatment M (P = 0 . 80). Waist:hip circumference was positively correlated with serum insulin and glucose AUC and with fasting LDL-cholesterol. Waist:hip circumference and serum TAG and insulin AUC were correlated with factors of thrombus formation; and the OGTT NEFA and glucose AUC were correlated. A small difference in fat intake at breakfast has a large influence on circulating diurnal NEFA concentration, which it is concluded influences adversely glucose tolerance up to 6 h later.

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Dietary fibre fractions in cereal and cereal‐containing products in Britain

Cited by 20 publications

References 8 publications

Impact of different macronutrient definitions and energy conversion factors on energy supply estimations

Impact of different macronutrient definitions and energy conversion factors on energy supply estimations

Comparison of nutrients in the food composition tables available in the nine European countries participating in EPIC

Effect of breakfast fat content on glucose tolerance and risk factors of atherosclerosis and thrombosis

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