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Digestibility and Utilization of the Energy and Protein of Wheat by Infants¹

Instituto de Investigacion Nutricional, Apartado 55, Miraflores (Lima), Peru, and Gastroenterology and Nutricion Unit, Department of Pediatrics, School of Medicine and Division of Human Nutrition, Department of International Health, School of Hygiene and Public Health, The Johns Hopkins University, Baltimore, Maryland

The lack of suitable foods for weaned infants is a major nutritional problem in most of the world. The tolerance to and digestibility of wheat as pasta was studied in the diets of nine convalescent malnourished infants ages 7 to 18 months, weight 6 to 11 kg. Pasta diets provided 25, 50 or 75% of energy as wheat. Protein provided 6.6% of energy in 25% wheat (50% casein-50% wheat protein) and 50% wheat (100% wheat protein). The 75% pasta diet provided 9.8% energy as wheat protein. Balance studies were carried out during the last 6 days of seven 9-day dietary periods. Appropriate isoenergetic-isonitrogenous casein control periods separated pasta periods. Apparent N retention during consumption of a 50:50 mixture of casein and wheat protein equalled that of casein alone. Apparent N retention during consumption of pasta at 9.8% protein-energy was inferior to casein in five children, similar in three children and superior in only one. Digestibility of wheat at all three levels of intake was excellent. Apparent N absorption did not differ from casein. Analysis of variance showed no effect of consumption of increased amounts of wheat on apparent N absorption or stool wet weight. A linear relation to fecal energy and fecal carbohydrate content was found. Although the latter relationships were highly significant statistically, the incremental loss of energy in the stool at 75% pasta over 50% pasta was less than 3% of total energy intake, a value of minor biological significance. Pasta can readily provide a substantial proportion of the energy and protein in the diet of infants and should be valuable as a weaning food in developing countries. Without lysine supplementation, however, it cannot easily satisfy their protein needs.

KEY WORDS: • infant nutrition • wheat • protein quality

¹ This study was supported by Research Grant AM-HD-10111-02 from the National Institutes of Health, U.S.P.H.S. and by Research Contract AID/Ta-C-1286 with the Agency for International Development, United States Department of State.

² Address reprint requests to Dr. William C. MacLean, Jr., 615 North Wolfe Street, Baltimore, Maryland 21205.

Manuscript received 3 October 1978.