Hostname: page-component-cd9895bd7-fscjk Total loading time: 0 Render date: 2024-12-23T18:05:15.579Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of a supplement of dietary fibre on faecal excretion by human subjects

Published online by Cambridge University Press:  09 December 2008

Celia J. Prynne  and
D. A. T. Southgate
Celia J. Prynne
Affiliation:
University of Cambridge and Medical Research Council, Dunn Nutritional Laboratory, Milton Road, Cambridge
D. A. T. Southgate
Affiliation:
University of Cambridge and Medical Research Council, Dunn Nutritional Laboratory, Milton Road, Cambridge
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Four human subjects on strictly controlled diets were given a fibre supplement, 25 g Ispaghula husk (Isogel)/d, for 3 weeks.

2. Replicate diets and faeces were collected during two 5 d balance periods. The first period served as control for the second which occurred after the supplement had been fed for 2 weeks.

3. Diets and faeces were analysed for total solids, gross energy, total nitrogen, fat, available and unavailable carbohydrates.

4. Three of the four subjects showed a considerable increase in faecal bulk; total faecal weight was more than doubled in two subjects. In two subjects the increase was brought about mainly by extra fibre in the faeces accompanied by a higher proporation of faecal water whereas in one subject it was also an increased excretion of nutrients. One subject showed very little change in faecal bulk.

5. High values for the apparent digestibility of fibre were found during the control period; from 0.70 to 0.80. There was more variation during the experimental period when apparent digestibility of total fibre ranged from 0.47 to 0.82. Values arrived at for the minimum apparent digestibility of the fibre supplement were generally high; one subject appeared to digest Isogel completely. Isogel was degraded preferentially to the food-derived fibre; in particular, cellulose in the faeces was increased during the experimental period.

6. Only one subject showed distinct decreases in the apparent digestibility of energy, N and fat in the diet. The results do not therefore agree with the generally held view that increased fibre in the diet decreases the apparent digestibility of the other nutrients.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 3 , May 1979 , pp. 495 - 503
Copyright
Copyright © The Nutrition Society 1979

References

Burkitt, D. P., Walker, A. R. P. & Painter, N. S. (1972). Lancet ii, 1408.CrossRefGoogle Scholar
Cowgill, G. R. & Sullivan, A. J. (1933). J. Am. med. Ass. 100, 795.CrossRefGoogle Scholar
Durrington, P. N., Manning, A. P., Bolton, C. H. & Hartog, M. (1976). Lancet ii, 394.CrossRefGoogle Scholar
Eastwood, M. A., Kirkpatrick, J. R., Mitchell, W. D., Bone, A. & Hamilton, T. (1973). Br. Med. J. iv, 392.CrossRefGoogle Scholar
Hummel, F. C., Shepherd, M. L. & Macy, I. G. (1943). J. Nutr. 25, 59.CrossRefGoogle Scholar
Jenkins, D. J. A., Hill, M. S. & Cummings, J. H. (1975). Am. J. clin. Nutr. 28, 1408.Google Scholar
McCance, R. A. & Widdowson, E. M. (1947). J. Hyg., Camb. 45, 59.CrossRefGoogle Scholar
Norris, F. W. & Preece, I. A. (1930). Biochem. J. 24, 59.CrossRefGoogle Scholar
Southgate, D. A. T. (1969). J. Sci. Fd Agric. 20, 331.CrossRefGoogle Scholar
Southgate, D. A. T. (1971). J. Sci. Fd Agric. 22, 590.CrossRefGoogle Scholar
Southgate, D. A. T. (1976). Determination of Food Carbohydrates. London: Applied Science Publishers.Google Scholar
Southgate, D. A. T. & Durnin, J. V. G. A. (1970). Br. J. Nutr. 24, 517.CrossRefGoogle Scholar
Trowell, H. C., Southgate, D. A. T., Wolever, T. M. S., Leeds, A. R., Gassull, M. A. & Jenkins, D. J. A. (1976). Lancet i, 967.CrossRefGoogle Scholar
Waiters, R. L., McLean Baird, I., Davies, P. S., Hill, M. J., Drasar, B. S., Southgate, D. A. T., Green, J. & Morgan, B. (1975). Br. med. J. ii, 536.CrossRefGoogle Scholar
Widdowson, E. M. (1967). In The Composition of Foods, p. 171 [McCance, R. A. and Widdowson, E. M., editors]. London: H.M.S.O.Google Scholar
Williams, R. D. & Olmstead, W. H. (1936). J. Nutr. 11, 433.CrossRefGoogle Scholar