Bread whole wheat

The brown or whole meal bread diets employed by previous investigators were often variable in calcium and phytate intakes, not only between individuals, but by the same individual subjected to different diet treatments. Nevertheless an estimate of the molar ratio of phytate/calcium in the brown or whole meal bread diets used by McCance and Widdowson (UO), Walker et al. (11) and Reinhold et al. (2, 12) is 0.25 or greater. These investigators observed either negative or less positive calcium balance and apparent absorption when the brown bread diets were consumed compared to white bread diets with phytate/calcium molar ratios less than 0.05. Our results support their findings. Reinhold et al. (2) and McCance and Widdowson (33) used sodium phytate in some studies as well as whole wheat bread and observed similar results. 

More than 40 years ago, calcium absorption from brown (whole wheat) bread which was fed to human subjects was found to be poorer than was that when white (extracted wheat flour) was fed 04,5). Since then, many studies have sought to define the extent of inhibition of calcium intestinal bioavailability by various forms of dietary fiber with mixed results and conclusions (6-18). 

Grahamite rooming houses sprang up, where boarders could thrive on meatless meals consisting of coarse whole-wheat bread, uncooked vegetables, oatmeal, and barley — not unlike... 

Pinto beans Corn flakes Crisped rice cereal Oatmeal Creamed corn White rice Oat ring cereal Noodles Cornbread (HM) English muffin Granola Pancake (mix) Pretzels (hard) Shredded wheat Bagel Rye bread Saltine crackers Whole wheat bread Cracked wheat bread Corn chips Butter crackers Sweet roll White bread Graham crackers Peanut butter... 

Pam Trish s Whole Wheat Bread with Walnuts... 

In the first report of clinical zinc deficiency in humans (31, 32) the significant dietary consideration, not fully appreciated at that time, was that the village population subsisted primarily on unleavened whole wheat bread or bread and beans and very little animal protein was consumed by this population. 

The molar ratio of phytate/zlnc of some mid-eastern diets was estimated to be 20 ( ), but only small amounts of meat were generally available. Sandstrom et al. obtained results that indicate absorption of zinc from a meal may be appreciably Influenced by the type of protein in the meal (, ). Our menus provided protein from meat in most of the meals which may have affected bioutilization of the dietary zinc. In one comparison Sandstrom et al. found that whole wheat bread decreased percentage absorption, but the absolute amount of zinc absorbed was greater because total zinc in the whole wheat bread meal was greater. 

Whole grain products Whole wheat bread... 

Zinc deficiency has been found among peasant populations in rural areas of the Middle East. Unleavened whole wheat bread can account for 75% of the energy intake in these areas, that is, Iran, Egypt, and Turkey. This diet, which does not contain meat, does contain zinc, but it also contains phytic acid at a level of about 3 g/day. The phytic acid inhibits zinc absorption. The yeast used to leaven bread produces phosphatases that hydrolyze the phosphate groups from phytic acid. 

Baked whole-wheat bread Ferric ammonium citrate and ascorbic acid added before cooking No iron or ascorbic acid added Less Intrinsic- extrinsic (human) 24... 

Animal studies. A series of bioassays in our laboratory showed that in its bioavailability to rats the iron in wheat and its major milling fraction is equivalent to the iron of ferrous ammonium sulfate. Both prophylatic and therapeutic hemoglobin responses were tested and the 95% confidence interval showed no significant difference from ferrous ammonium sulfate (16). However, the RBV of iron in some wheat-based food products has significantly lower bioavailability. In three of four different bioassays of whole wheat bread, the RBV differed significantly from ferrous ammonium sulfate (16). 

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