Short term (14 days) consumption of insoluble wheat bran fibre-containing breakfast cereals improves subjective digestive feelings, general wellbeing and bowel function in a dose dependent manner.
Short term (14 days) consumption of insoluble wheat bran fibre-containing breakfast cereals improves subjective digestive feelings, general wellbeing and bowel function in a dose dependent manner.
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短期（14天）消耗不溶性的小麦麸皮早餐谷物以剂量依赖性的方式改善主观的消化感，一般健康和肠功能。
作者：
Lawton CL;Walton J;Hoyland A;Howarth E;Allan P;Chesters D;Dye L
这项研究调查了在14天内增加不溶性（主要是麦麸）纤维是否会改善主观消化感觉，总体健康状况和肠道功能。进行了一项单中心、多中心、开放、受试者内设计，包括14天非干预（基线）监测期，随后是14天纤维消耗（干预）期。153名低纤维消费者（<15 g/天AOAC 985.29）完成了为期14天的每日症状日记，之后他们连续14天食用一碗含有至少5.4 g纤维（3.5 g来自麦麸）的即食早餐谷物，并完成了每日症状日记。在肠功能的主观感知方面证明了显著的改善（例如，排便容易）和消化感觉（腹胀、便秘、感觉迟钝和消化不适）。在总体幸福感的主观感知方面也有显着改善（感觉更少的脂肪，更精神警觉，苗条，快乐和精力充沛，同时经历更少的压力，精神和身体疲劳，难以集中注意力和更少的头痛）。总的来说，研究结果的改善随着谷物/纤维消费量的增加而增加。然而，每天额外消耗至少5.4克纤维（3.5克麦麸）被证明可以为消化健康，舒适和幸福提供可衡量的显着益处。鼓励消费相对少量的麦麸也可以提供一种有效的方法来增加整体纤维消费。
This study investigated whether increasing insoluble (predominantly wheat bran) fibre over 14 days improves subjective digestive feelings, general wellbeing and bowel function. A single centre, multi-site, open, within subjects design with a 14 day non-intervention (baseline) monitoring period followed by a 14 day fibre consumption (intervention) period was performed. 153 low fibre consumers (<15 g/day AOAC 985.29) completed a daily symptom diary for 14 days after which they consumed one bowl of ready-to-eat breakfast cereal containing at least 5.4 g fibre (3.5 g from wheat bran) for 14 days and completed a daily symptom diary. Significant improvements were demonstrated in subjective perception of bowel function (e.g., ease of defecation) and digestive feelings (bloating, constipation, feeling sluggish and digestive discomfort). Significant improvements were also found in subjective perception of general wellbeing (feeling less fat, more mentally alert, slim, happy and energetic whilst experiencing less stress, mental and physical tiredness, difficulty concentrating and fewer headaches). In general, improvements in study outcomes increased with increasing cereal/fibre consumption. However, consuming an additional minimum 5.4 g of fibre (3.5 g wheat bran) per day was shown to deliver measurable and significant benefits for digestive health, comfort and wellbeing. Encouraging consumption of relatively small amounts of wheat bran could also provide an effective method of increasing overall fibre consumption.
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影响因子：
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作者：
Pereira, MA;O'Reilly, E;Ascherio, A
通讯作者：
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29.4
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