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Breath Hydrogen and Methane Responses of Men and Women to Breads Made with White Flour or Whole Wheat Flours of Different Particle Sizes

Diet and Human Performance Lab, Beltsville Human Nutrition Research Center, ARS, USDA, Beltsville, Maryland

View larger version (24K): [in a new window]   Fig. 1. Comparison of corrected hydrogen responses to glucose and white, standard whole wheat and fine whole wheat flour breads of subjects (S) reporting gastrointestinal symptoms (n=6) and those (N) who did not (n=20). Mixed procedure analysis: Treatment p<0.01; Time p<0.0001; Treatment*time p<0.01; Glucose<all breads; Group NS.

View larger version (21K): [in a new window]   Fig. 2. Comparison of corrected methane responses to glucose and white, standard whole wheat and fine whole wheat flour breads of subjects (S) reporting gastrointestinal symptoms (n=6) and those (N) who did not (n=20). Group 0.05<p<0.10.

View larger version (25K): [in a new window]   Fig. 3. Comparison of corrected methane responses to glucose and white, standard whole wheat and fine whole wheat flour breads of methane-producers [subjects (P) with methane responses>10 ppm above fasting value (n=8) and those (N) who did not produce methane (n=18)]. Group<0.01.

View larger version (24K): [in a new window]   Fig. 4. Comparison of corrected hydrogen responses to glucose and white, standard whole wheat, and fine whole wheat flour breads of methane-producers [subjects (P) with methane responses>10 ppm above fasting value (n=8) and those (N) who did not produce methane (n=18)]. Mixed procedure: Treatment p<0.005; Time p<0.0001; Treatment*time p<0.002; Group NS.