Abstract
ABSTRACTFiber in 12 types of breads was tested for effect on blood and liver lipid levels in normolipidemic young rats. Breads provided the same, 4.I%, level of total, but variable levels of soluble, fiber in the diets. Over one‐fifth of the total dietary fiber in corn tortillas, oatmeal bread, white bread and two multigrain breads containing vegetable powder was soluble fiber. Diet based on white bread was the only 100% bread diet; sucrose was added to the other 11 diets to equalize the content of available carbohydrates. Results showed that soluble fiber was negatively correlated with seturn cholesterol (r, −0.38) and serum triglycerides (r, —0.36) but positively correlated with:liver cholesterol (r, 0.53); the reverse was true for three other experimental variables, namely sucrose and casein added to the diets and weight gains of the animals. This latter observation apparently negated, to some extent, the hypolipidemic effect of certain bread types tested.
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