Dietary exposure assessment of 尾-glucan in a barley and oat based bread
- 作者：U. Tiwari ; E. Cummins ; enda.cummins@ucd.ie
- 关键词：Exposure assessment ; 尾-glucan ; Barley ; Oat
- 刊名：Lebensmittel-Wissenschaft und -Technologie
- 出版年：2012
- 期刊代码：121_00236438
- 类别：abs
- 出版时间：July, 2012
- 卷：47
- 期：2
- 页码：413-420
- 文件大小：698 K
摘要
The objective of this study was to develop a 尾-glucan human exposure assessment model for a barley and a oat based bread and to compare the resulting exposure to the current FDA recommendation for a health promoting effect (3聽g 尾-glucan/day, 0.75聽g/portion of 尾-glucan). Three formulated barley and oat based breads with 30%(S1), 50%(S2) and 70%(S3) substitution of wheat flour were used in the Monte Carlo simulation model to predict human consumption levels. The level of soluble 尾-glucan was found to reach 0.77聽g/portion for some barley and oat based breads with a substitution level of S3. Under normal consumption patterns, consumption of barley based bread can meet up to 50%of the FDA recommended intake with S1, 70%with S2, and 100%with S3, whereas by consuming an oat based bread the FDA recommended intake is met 30%with S1, 50%with S2 and 70%with S3. The model predicted that total cholesterol (TC) lowered with an increase intake of 尾-glucan content from聽鈭?.27 to聽鈭?.30聽mmol/l and聽鈭?.18 to聽鈭?.29聽mmol/l from S1 to S3 for barley and oats based bread, respectively. No significant change was noted for the blood glucose level.