Dietary fiber effects on passage rate and breath hydrogen.pdfVIP

44 Dietary fiber effects on passage rate and breath hydrogen13 Christa F Hanson, PhD and Esther A Winterfeldt, RD, PhD ABSTRAC1’ Fermentation of fiber and passage to the large intestine were monitored by measuring hydrogen gas (H2) concentration in expired breath. Five subjects consumed meals containing no added fiber or 40 g of wheat bran (WB), corn bran (CB), oat bran (OB), or citrus flour (CF) replacing white flour. Breath samples were obtained at 30 mm intervals for 9 h after the test meals. Mean H2 concentration (ppm), averaged over the 9 h test period, ranged from 7.5 (CB) to 12.0 (OB) a