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

Published online by Cambridge University Press:  09 March 2007

Elisabeth Wisker ,
Thomas F. Schwejzer ,
Martina Daniel  and
Walter Feldheim
Elisabeth Wisker
Affiliation:
Christian-Albrechts University of Kiel, Institute of Human Nutrition and Food Science, Dusternbrooker Weg 17, 0-24105 Kiel, Germany
Thomas F. Schwejzer
Affiliation:
Nestlé Research Centre, Nestec Ltd, Vers-chez-les-Blanc, CH-I000 Lausanne 26, Switzerland
Martina Daniel
Affiliation:
Christian-Albrechts University of Kiel, Institute of Human Nutrition and Food Science, Dusternbrooker Weg 17, 0-24105 Kiel, Germany
Walter Feldheim
Affiliation:
Christian-Albrechts University of Kiel, Institute of Human Nutrition and Food Science, Dusternbrooker Weg 17, 0-24105 Kiel, Germany
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Abstract

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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.

Keywords

CarrotsFibreHumans
Type
Physiological effects of carrot fibre
Information
British Journal of Nutrition , Volume 72 , Issue 4 , October 1994 , pp. 579 - 599
Copyright
Copyright © The Nutrition Society 1994

References

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