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Apparent Digestibility of Carbohydrates, Fats, and "Indigestible Residue" in Whole Wheat and White Breads

One Figure

Department of Vital Economics, University of Rochester, New York

The effect of white and whole wheat breads and shredded wheat on the apparent digestibility of fat, carbohydrate and "indigestible residue" has been determined with ten men as subjects.

The apparent digestibility of carbohydrates varied from 97.6 to 99.8% and of fat from 95.7 to 97.4%. No significant difference between the results obtained with white breads and whole wheat bread was found.

It may be concluded that under the conditions of these experiments in which the diet furnished approximately adequate calories for maintenance of weight of each subject, the higher "indigestible residue" of the whole wheat products does not interfere with the digestion and absorption of carbohydrate and fat.

The "indigestible residue" exhibited an apparent digestibility of 29.2 to 76.3%. The white breads gave the higher values, 68 to 76%, and the whole wheat products the somewhat lower values of 55 to 62%.