Bakery products as a source of total dietary fiber in young adults.
BACKGROUND
Bakery products are a source of bioactive compounds, such as dietary fibre (DF), whose proper supply plays an important role in prevention of civilisation diseases.


OBJECTIVE
The aim of the present study was to determine total dietary fibre (TDF) content in bakery products and their contribution to TDF supply.


METHODS
The determination of TDF content was performed using enzymatic-gravimetric method in 72 samples of six types of bakery products (wholemeal rye bread, wheat-rye bread, wheat-rye bread with grains, toast bread, crispbread, rolls) included in the young adults diet. Simultaneously, frequency of bakery products consumption and their contribution to TDF supply were assessed based on dietary interview questionnaires carried out among 224 students from Poland. Index of nutritional quality (INQ) of examined bakery products was calculated.


RESULTS
Our data indicate that average TDF content depended on the type of bakery products and ranged from 2.19 g/100 g in rolls to 11.80 g/100 g in wholemeal rye bread. All of the tested types of bakery products, except rolls, were a good source of fibre (INQ≥1), but the richest were wholemeal rye and wheat-rye with grains breads. Analysis of questionnaires data showed that bakery products were regularly consumed by 80% of young adults; however, most of whom preferred rolls. Consumption of bakery products covered current recommendations for dietary fibre in 27%. Daily intake of bakery products and TDF was not correlated with student's BMI, however, women frequently consuming bread had a lower BMI than those who rarely ate it.


CONCLUSIONS
Wholemeal rye and wheat-rye with grains breads are the rich source of TDF and they should be consumed by young adults in order to achieve the recommended TDF values.
Medical University of Bialystok, Faculty of Pharmacy with Division of Laboratory Medicine, Department of Bromatology, Białystok, Poland.
Renata
R
Markiewicz-Żukowska
Medical University of Bialystok, Faculty of Pharmacy with Division of Laboratory Medicine, Department of Bromatology, Białystok, Poland.
Justyna
J
Moskwa
Medical University of Bialystok, Faculty of Pharmacy with Division of Laboratory Medicine, Department of Bromatology, Białystok, Poland.
Krystyna
K
Gromkowska-Kępka
Medical University of Bialystok, Faculty of Pharmacy with Division of Laboratory Medicine, Department of Bromatology, Białystok, Poland.
Emilia
E
Laskowska
Medical University of Bialystok, Faculty of Pharmacy with Division of Laboratory Medicine, Department of Bromatology, Białystok, Poland.
Jolanta
J
Laskowska
Medical University of Bialystok, Faculty of Pharmacy with Division of Laboratory Medicine, Department of Bromatology, Białystok, Poland.
Justyna
J
Tomczuk
Medical University of Bialystok, Faculty of Pharmacy with Division of Laboratory Medicine, Department of Bromatology, Białystok, Poland.
Maria Halina
MH
Borawska
D001939:Bread / Q000032:analysis*; D004043:Dietary Fiber / Q000008:administration & dosage* / Q000032:analysis; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D005433:Flour / Q000032:analysis*; D006801:Humans; D017705:Lignans / Q000008:administration & dosage* / Q000032:analysis; D008297:Male; D009753:Nutritive Value; D011044:Poland; D055815:Young Adult
D004043:Dietary Fiber; D017705:Lignans