INCOMPLETE ABSORPTION OF THE CARBOHYDRATE IN ALL-PURPOSE WHEAT-FLOUR
INCOMPLETE ABSORPTION OF THE CARBOHYDRATE IN ALL-PURPOSE WHEAT-FLOUR
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DOI：
10.1056/nejm198104093041507
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发表时间：
1981-01-01
影响因子：
158.5
通讯作者：
LEVITT, MD
中科院分区：
文献类型：
--
作者：
ANDERSON, IH;LEVINE, AS;LEVITT, MD
碳水化合物乳糖的吸收不良是其他健康人肠胃气胀、腹部不适和腹泻的常见原因。这种症状可能是由于其他主要的饮食碳水化合物（蔗糖或淀粉）吸收不良引起的，这一点几乎没有得到考虑，因为这些碳水化合物被认为是完全吸收在health.We测量呼吸氢评估吸收的碳水化合物在白色，通用小麦面粉。这些研究表明，几乎所有的正常人都不能吸收相当大一部分这种形式的淀粉，这可能是因为小麦的淀粉和蛋白质部分之间的相互作用。
MALABSORPTION of the carbohydrate lactose is a common cause of flatulence, abdominal discomfort, and diarrhea in otherwise healthy persons. The possibility that such symptoms could result from malabsorption of the other major dietary carbohydrates (sucrose or starch) has received little consideration since these carbohydrates are assumed to be completely absorbed in health.We measured breath hydrogen to assess the absorption of the carbohydrate in white, all-purpose wheat flour. These studies demonstrate that nearly all normal subjects fail to absorb an appreciable portion of this form of starch, possibly because of an interaction between the starch and protein moieties of wheat . . .