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Thornton (1981) put forward the hypothesis that acidification of the colon by dietary fibre may prevent the degradation of bile acids or cholesterol into (co-)carcinogens and so may contribute to the prevention of colorectal cancer. This hypothesis might gain in importance if the colonic pH could be manipulated through diets without an excessive amount of(More)
To investigate the effect of moderate alcohol consumption on blood constituents related to cardiovascular disease, 12 male volunteers consumed (instead of their usual alcoholic drinks) four different standardized amounts of red wine in addition to their habitual diet. Each dose was given to the subjects during a period of 5 weeks in a randomized order, all(More)
Twelve young adult male volunteers were given a low-fibre white bread diet (9 g neutral-detergent fibre (NDF)/d) and a medium-fibre coarse-bran bread diet (22 g NDF/d), each lasting 20 d. In a third period of 20 d the volunteers were subdivided in groups of four, consuming a high-fibre coarse-bran bread diet (35 g NDF/d), a medium-fibre fine-bran diet (22 g(More)
The influence of several factors on the blood alcohol course after drinking diluted ethanol was studied in young, healthy volunteers under strictly standardized conditions. These factors were sex, dose and concentration of the alcohol, physical exercise immediately after drinking, meal consumption before drinking and energy content and composition of the(More)
In a metabolic ward 12 healthy male subjects consumed mixed Western (M), lacto-ovovegetarian (L), and vegan (V) diets in a randomized order for 20 d each. The concentrations of deoxycholic acid, isolithocholic acid, and total bile acids in 4-d composites of feces on the L and V diets were significantly lower than on the M diet. The(More)