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  • Original Article
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Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers

European Journal of Clinical Nutrition volume 62, pages 961–967 (2008)Cite this article

Abstract

Objective:

The aim of this study was to measure the apparent digestibility of fat and the transit time upon addition of whole sunflower seeds (SU) or flaxseeds (FL) to rye breads consumed as part of a whole diet.

Method:

In a randomized crossover study, gross intake and faecal excretion of fat and energy were measured in 11 young healthy men aged 24.6±2.7 years. During each 7 days intervention periods, the subjects received a basal diet plus 300 g of one of four rye breads: (1) rye bread; (2) rye bread with SU; (3) rye bread with FL; (4) low extraction rate rye bread with SU and FL. Fat binding properties of rye breads (1) and (3) were determined by in vitro digestion.

Results:

Addition of whole SU or FL to breads increased daily gross intake of fat and energy (P<0.001). The amounts of apparently digested fat (g/day) and energy were lowered when subjects consumed the SU or FL rye bread (P<0.001). The effect on energy digestibility of FL was more pronounced than that of SU. The in vitro fat digestibility of rye breads and whole diets show fat-binding properties of FL when compared to the rye bread diet (P<0.05).

Conclusions:

Enrichment of bread with whole FL does not appear to result in increased fat and energy intake when added to breads, but the results rather indicate an impairment of nutrient utilization.

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Acknowledgements

The Danish Consumer Information Centre and the Danish Consumer Council are acknowledged for their financial support of this study, and Schulstad Bread for providing the test breads.

GLH was employed at The Danish Consumer Information Centre, but is currently employed at Suhr's University College; TSL and ADT at Schulstad Bread A/S. We thank Søren Krogh Jensen, Research Centre Foulum for guidance regarding the fat analyses; John Lind and Ole Hels, Department of Human Nutrition for guidance regarding the bomb calorimetry and the statistics, respectively.

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Authors and Affiliations

  1. Department of Human Nutrition/Centre for Advanced Food Studies, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark

    M Kristensen, T W Damgaard, A D Sørensen & A Astrup

  2. Novo Nordisk A/S, Bagsværd, Denmark

    A Raben

  3. Cerealia R&D, Schulstad Bread, Hvidovre, Denmark

    T S Lindeløv & A D Thomsen

  4. Department of Natural Sciences, Faculty of Life Sciences, University of Copenhagen, Frederiksberg, Denmark

    C Bjergegaard & H Sørensen

  5. Department of Nutrition, National Food Institute, Technical University of Denmark, Søborg, Denmark

    I Tetens

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  1. M Kristensen
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  2. T W Damgaard
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Correspondence to A Astrup.

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Kristensen, M., Damgaard, T., Sørensen, A. et al. Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers. Eur J Clin Nutr 62, 961–967 (2008). https://doi.org/10.1038/sj.ejcn.1602813

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  • DOI: https://doi.org/10.1038/sj.ejcn.1602813

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