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Fibre-mediated physiological effects of raw and processed carrots in humans

Wisker, Elisabeth ; Schwejzer, Thomas F. ; Daniel, Martina ; Feldheim, Walter

In: British Journal of Nutrition, 1994, vol. 72, no. 4, p. 579-599

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    Titel
    • Fibre-mediated physiological effects of raw and processed carrots in humans
    Autor
    • Wisker, Elisabeth. Christian-Albrechts University of Kiel, Institute of Human Nutrition and Food Science, Dusternbrooker Weg 17, 0-24105 Kiel, Germany
    • Schwejzer, Thomas F.. Nestlé Research Centre, Nestec Ltd, Vers-chez-les-Blanc, CH-I000 Lausanne 26, Switzerland
    • Daniel, Martina. Christian-Albrechts University of Kiel, Institute of Human Nutrition and Food Science, Dusternbrooker Weg 17, 0-24105 Kiel, Germany
    • Feldheim, Walter. Christian-Albrechts University of Kiel, Institute of Human Nutrition and Food Science, Dusternbrooker Weg 17, 0-24105 Kiel, Germany
    Dokumententyp
    • Postprint
    Sprache
    • Englisch
    Veröffentlicht in
    • British Journal of Nutrition, 1994, vol. 72, no. 4, p. 579-599. Cambridge University Press
    Andere elektronische Ausgabe
    OAI-PMH-ID
    • oai:doc.rero.ch:294979
    Summary
    Fibre-mediated physiological effects of raw and processed carrots were investigated in twenty-four young women under strict dietary control in two randomized crossover studies. For 3 weeks between 405 and 688 g of either raw frozen, blanched or canned carrots (first study), or raw or raw frozen carrots (second study) were consumed in addition to a low-fibre basal diet. Carrots provided 15 g dietary fibre (DF)/d. Total DF intake was 16.0 to 1.90 g (control periods) and 31 to 34 g (experimental periods). Faecal bulking effects of raw and processed carrots were similar (between 2.4 and 3.7 g additional stool/g carrot fibre in the diet). Faecal excretion of dry matter, fibre, and protein also increased significantly during carrot consumption. Fermentability of carrot fibre constituents was high (91-94%) and independent of processing, in spite of differences in the distribution of soluble and insoluble fibre and in the texture of raw and processed carrots. There was no effect of either type of carrot on serum total and high-density-lipoprotein-cholesterol or on faecal bile acid excretion